Ultrasonic detection of bone fragment in mechanically deboned chicken breasts

Optical elastic wave imaging is a powerful technique that can quantify local biomechanical properties of tissues. However, typically long acquisition times make this technique unfeasible for clinical use. Here, we demonstrate non-contact single shot elastographic holography using a line-field interferometer integrated with an air-pulse delivery system. The propagation of the air-pulse induced elastic wave was imaged in real time, and required a single excitation for a line-scan measurement. Results on tissuemimicking phantoms and chicken breast muscle demonstrated the feasibility of this technique for accurate assessment of tissue biomechanical properties with an acquisition time of a few milliseconds using parallel acquisition.

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“…The density, ρ, was assumed as 1000 kg/m 3 for the agar phantoms, and 1120 kg/m 3 for chicken breast samples [25].…”

Section: Quantification Of Elastic Wave Group Velocitymentioning

confidence: 99%

Non-contact single shot elastography using line field low coherence holography

Liu

Schill

et al. 2016

Biomed. Opt. Express

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“…Similarly developments in the use of ultrasound for environmental remediation and treatment of sludge have been described elsewhere [48,66]. The applications of ultrasound for measuring the quality of fruit and vegetables [54], as a general measurement tool [25,30,52,70] and as a food safety monitoring tool [17,26,29] have been widely studied. For example, Benedito et al [4] have explored areas in cheese manufacturing where low intensity ultrasound (1 MHz frequency) could be applied and recommended that this technique could be used to determine the cut time for curd during rennet coagulation and to verify uniformity of ripening.…”

Section: Introductionmentioning

confidence: 99%

Selected Applications of Ultrasonics in Food Processing

2009

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Ultrasonic processing in simple terms is the application of sound waves in the frequency range of 20 kHz-1 MHz which is above the range of human hearing. This review focuses on the applications of ultrasound to accelerate processes such as dehydration, drying, freezing and thawing, tenderization of meat, crystallization of lactose and fat and to improve processes such as cutting, extraction, emulsification, ageing of wines and esterification. The effect of ultrasound on physical properties such as viscosity, opacity, particle size and gel strength is also considered. We find that it is the physical effects of ultrasound that predominate in most applications considered to date. Ultrasound increases heat and mass transfer, disrupts aggregates and can break macromolecular chains.

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“…Correia, Mittal, and Basir () applied an ultrasonic sensing system to detect bone fragments in deboned chicken breast. The ultrasonic transducer emitted a pulse of 4 MHz peak frequency.…”

Section: Noninvasive Techniquesmentioning

confidence: 99%

“…The number of neurons were varied from one to seven and they obtained a classification rate of 95% at seven neurons. Correia, Mittal, and Basir (2008) applied an ultrasonic sensing system to detect bone fragments in deboned chicken breast. The ultrasonic transducer emitted a pulse of 4 MHz peak frequency.…”

Section: Ultrasonicmentioning

confidence: 99%

Noninvasive techniques for detection of foreign bodies in food: A review

Khairi

Ibrahim

Yunus

et al. 2018

J Food Process Engineering

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Foreign body in food is a matter of concern in food industry as it determines the safety and quality of the product. This issue leads to anxiety as it is hazardous if it is accidentally being consumed. Therefore, foreign body detection is urgently needed. Noninvasive techniques are attractive as they can be used to evaluate without altering the originality of the food products in terms of ingredient and structure. With the growing interest in this subject, this article reviews the development of noninvasive techniques including X‐ray, thermal imaging, near‐infrared spectroscopy, hyperspectral imaging, ultrasonic, and terahertz. The principle and application of each technique are elaborated. The performances and limitations from previous studies in several types of food applications are analyzed. In addition, future trends and challenges encountered with these techniques are highlighted. It is envisaged that the information gathered in this article will be a valuable source of information for researchers working in this topic. Practical applications The existence of foreign bodies in food causes degradation of their quality and safety. The implementation of the noninvasive technique as a monitoring tool have received an encouraging response from the manufacturers which endeavors to maintain their credibility and reputation. This review serves to provide an up‐to‐date development on the noninvasive technique for detecting foreign bodies which is useful for academicians and researchers especially from the food processing industries.

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Ultrasonic detection of bone fragment in mechanically deboned chicken breasts

Cited by 21 publications

References 13 publications

Non-contact single shot elastography using line field low coherence holography

Non-contact single shot elastography using line field low coherence holography

Selected Applications of Ultrasonics in Food Processing

Noninvasive techniques for detection of foreign bodies in food: A review

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