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湖北省农业科学院农产品加工与核农技术研究所畜禽水产加工团队在《Ultrasonics Sonochemistry》上发表高水平论文
超声处理 腌制翘嘴鲌鱼 肌肉结构 挥发性化合物 小分子代谢物 影响
2024/7/22
近日，非热加工技术(超声波)应用于淡水鱼腌制加工最新成果“超声处理对腌制翘嘴鲌鱼(Culteralburnus)肌肉结构、挥发性化合物和小分子代谢物的影响”(Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Cultera...
The IEEE International Ultrasonics Symposium has served for many decades as an outstanding forum for researchers to present new results and learn about recent advances in medical and industrial ultras...
Cheese Maturity Assessment Using Ultrasonics
Mahon cheese maturity temperature ultrasonic velocity
2008/4/1
The relationship between Mahon cheese maturity and ultrasonic velocity was examined. Moisture and textural properties were used as maturity indicators. The ultrasonic velocity of the cheese varied bet...
A comparison study of the pulse-echo and through-transmission ultrasonics in glass/epoxy composites
Non-destructive testing Pulse-echo ultrasonics Through-transmission ultrasonics
2010/2/22
Purpose: The aim of the present study was to assess the limits and compare abilities of the pulse-echo and through-transmission ultrasonics to evaluate a chosen property of composite materials.Design/...