Ultrasonic spectroscopy is a non-destructive analytical technique based on the measurement of parameters of low energy ultrasonic waves propagating through analysed samples
Pioneer in ultrasonic technology, Ultrasonic Scientific is to make its debut at the 3rd International Symposium on Food Rheology and Structure, from 9-13 February 2003, at the Federal Institute of Technology in Zurich, Switzerland.
Ultrasonic Scientific will show its twice award winning high resolution ultrasonic spectrometer (HR-US) technology at the symposium.
This innovative technology won the Silver Editors' Award at Pittcon 2002 and more recently the R and D Top 100 Product of the year.
Ultrasonic spectroscopy is a non-destructive analytical technique based on the measurement of parameters of low energy ultrasonic waves propagating through analysed samples.
The technique is now used in food and beverage laboratories to provide non-destructive analysis of gelation processes, phase transitions, composition analysis, particle sizing, creaming effects and coagulation.
The HR-US technology allows the high frequency rheological characterisation of gelled and semi-solid materials.
High frequency rheology non-destructively measures the elastic (storage modulus) and viscous (loss modulus) properties of material.
The technology has being used to monitor gel formation in a wide range of systems like carrageenan, starches, whey proteins, yogurts etc.
The spectrometer also has the advantage of being able to monitor the pregelation processes such as aggregation, dissociation of ions, denaturation and others. This makes the HR-US spectrometers the ideal tool for the complete characterisation of gelation and pre-gelation processes.
