Ultrasonic Spectroscopy in Lipid Food Systems
Use of high-frequency, low-intensity sound waves is a promising new technique for developing, monitoring, and controlling production of high-quality fats for the food industry.
Ultrasonics can be defined as the study and application of sound waves using frequencies higher than those that the human ear can respond to (~16 kHz). Both low- and high-intensity ultrasonic technologies have found a myriad of applications in industry.
Low-intensity applications are those whose primary purpose is to transmit the energy through a medium without changing the state of the medium; i.e., the energy level is so low that the medium remains unchanged from its original state after the wa…
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