Explain the term ultrasonic list application of ultrasonic waves?
Answers
Ultrasound is defined as sound waves having frequency that exceeds the hearing limit of the
human ear (~20 kHz). Some animals utilize ultrasound for navigation (dolphins) or hunting
(bats) using the information carried by back-scattering sound waves. Ultrasound is one of the
emerging technologies that were developed to minimize processing, maximize quality and ensure
the safety of food products. Ultrasound is applied to impart positive effects in food processing
such as improvement in mass transfer, food preservation, assistance of thermal treatments and
manipulation of texture and food analysis (Knorr et al., 2011). Ultrasound (i.e., mechanical
waves at a frequency above the threshold of human hearing) can be divided into three frequency
ranges; power ultrasound (16–100 kHz), high frequency ultrasound (100 kHz–1 MHz) and
diagnostic ultrasound (1–10 MHz) (Patist and Bates,2008)
Applications of ultrasound:
Meat products:
In the beef industry, ultrasound has been a fast, reproducible and reliable technology to enhance
genetic improvement programs for livestock (Crews & Kemp, 2002). Real time ultrasound has
become widely used for estimation of the body and carcass chemical composition of growing
lambs (Ribeiro et al., 2008), sheep carcass (Silva et al., 2006) and degree of muscle development
in lamb (Theriault, Pomar, &Castonguay, 2009) and it has also been used for studying the
composition of fish and poultry. Ultrasound used to determine the composition of chicken
analogs and the solid fat content of chicken fat (Chanamai & McClements, 1999) suggesting the
advantages of LPU as a rapid and non destructive method in food analysis. Ultrasonic velocity
and temperature profiles were also used to study the composition of Atlantic mackerel (Scomber
scombrus) tissues including fat content, solids and non-fat content (Sigfusson, Decker, &
McClements, 2001). Ultrasound velocity measurements (UVM) have been used to determine the
composition of raw meat mixtures (Benedito, Carcel, Rossello, & Mulet, 2001)
Application of ultrasound for Brining, pickling and marinating:
Pickling and marinating are used for a wide variety of vegetables and meat products. Most
current salt-brining or pickling-fermentation processes are subject to three main drawbacks: (1)
in brining, a very high sodium chloride content is required, which may require a ‘desalting’
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process prior to shipping to reduce the sodium chloride content of the product; (2) there is a
potential lack of control in fermentation due to the occurrence of natural outside intrusion of
‘wild’ fermentation; and (3) any soaking process can lead to enzymatic softening, structural
damage and bloating.
1.Ultrasonic waves are made to reflect from various parts of the heart and formed image of that .this technique is called echocardiography
2.they may be employed to break small stones formed in the Kidneys in to fine grains. this Grains later get flushed out with urine