Sounding Out Food Quality is focused on sound science-based description of ultrasonic techniques that can be used to analyze the material properties, the structure, and the dynamics of soft materials. The first section of the book provides a comprehensive overview of the basics of wave propagation, and the propagation of sound through single phase and multi-phase materials. A brief background in the second section covers the generation of ultrasound (basic hardware components), and how different waveforms from the transducer are controlled (electronic components). The is the first book to comprehensively treat the area of ultrasound applied to food.weiterlesen