Contact and non-contact ultrasonic measurement in the food industry: a review

• Main Authors: Mohd. Khairi, Mohd. Taufiq, Ibrahim, Sallehuddin, Md. Yunus, Mohd. Amri, Faramarzi, Mahdi
• Format: Article
• Published: Institute of Physics Publishing 2016
• Subjects: TK Electrical engineering. Electronics Nuclear engineering
• Online Access: http://eprints.utm.my/id/eprint/69083/; http://dx.doi.org/10.1088/0957-0233/27/1/012001
• Institution: Universiti Teknologi Malaysia

The monitoring of the food manufacturing process is vital since it determines the safety and quality level of foods which directly affect the consumers' health. Companies which produce high quality products will gain trust from consumers. This factor helps the companies to make profits. The use of efficient and appropriate sensors for the monitoring process can also reduce cost. The food assessing process based on an ultrasonic sensor has attracted the attention of the food industry due to its excellent capabilities in several applications. The utilization of low or high frequencies for the ultrasonic transducer has provided an enormous benefit for analysing, modifying and guaranteeing the quality of food. The contact and non-contact ultrasonic modes for measurement also contributed significantly to the food processing. This paper presents a review of the application of the contact and non-contact mode of ultrasonic measurement focusing on safety and quality control areas.