ABSTRACT
Sound waves are transmitted through materials as perturbations in their physical structure. Hence, it is often possible to relate the ultrasonic properties of a mate rial to useful information about its macroscopic and microscopic composition and structure. This chapter introduces the physics of high-frequency sound and principles of ultrasonic measurement of food properties. Applications to real food materials (solutions, polymers, dispersions, and muscle and plant foods) are then discussed. Finally, some of the many possible untapped applications of ultrasonic sensors are introduced.
