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We study elastic band gaps in nonhomogeneous periodic finite media. The finite-difference time-domain method is used for the first time in the field of elastic band-gap materials. It is used to interpret experimental data for two-dimensional systems consisting of cylinders of fluids (Hg, air, and oil) inserted periodically in a finite slab of aluminum host. The method provides good convergence, can be applied to realistic finite composite slabs, even to composites with a huge contrast in the elastic parameters of their components, and describes well the experiments.

We present a novel twinned-square periodic structure for ultrasonic wave bending and splitting that does not require the existence of a complete band gap and plays the role of an ultrasonic wedge. The device allows 45 degrees bending of waves and by adequately switching the twinned structure to an ultrasonic crystal 90 degrees bending is achieved. An extreme refraction law at the grain boundaries is experimentally observed.

In this work, fundamental aspects on the ultrasonic velocity monitoring of alcoholic fermentations in synthetic broths (glucose, fructose and sucrose) and natural media (must and wort) are reported. Results are explained in terms of monosaccharide catabolism, polysaccharide hydrolysis, gas production and microorganism growth. The effect of each one of these subprocesses upon ultrasonic velocity has been independently studied. It is shown that, regarding the sound propagation, the simplest systems behave as ternary dissolutions of sugar and ethanol in water, where, in the course of time, substrates are transformed into metabolites according to the fermentation reaction. A semi-empirical approach, based on the excess volume concept and the density and velocity measurements of binary mixtures, has been used to calculate these magnitudes in the ternary mixtures and to obtain the concentrations of the main solutes throughout the fermentations, reaching a good correlation (especially for the media of simplest composition). In all the processes analyzed, the data obtained from the ultrasonic measurements followed the changes caused by the yeast metabolism, asserting the potential of mechanical waves to monitor fermentations and, in general, biotechnological processes.

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Using a pulse reflection technique an ultrasonic system has been developed to monitor in situ the coagulation process of rennetted milk. The velocity and attenuation of ultrasonic waves through coagulating milk were continuously monitored. The observed changes in ultrasonic velocity during coagulation were used to predict the coagulation time. The coagulation time is indicative of the transition from the enzymatic phase to the physicochemical phase. The determination of coagulation time has a decisive role in determining the qualities of the end product in cheesemaking.