Articles | Volume 12, issue 1
https://doi.org/10.5194/jsss-12-133-2023
https://doi.org/10.5194/jsss-12-133-2023
Regular research article
 | 
18 Apr 2023
Regular research article |  | 18 Apr 2023

Ultrasonic measurement setup for monitoring pre-thawing stages of food

Ruchi Jha, Walter Lang, and Reiner Jedermann

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Cited articles

Aparicio, C., Otero, L., Guignon, B., Molina-Garcıa, A. D., and Sanz, P. D.: Ice content and temperature de-termination from ultrasonic measurements in partially frozen foods, J. Food Eng., 88, 272–279, https://doi.org/10.1016/j.jfoodeng.2008.02.011​​​​​​​, 2008. 
Archer, D. L.: Freezing: an underutilized food safety technology, Int. J. Food Microbiol., 90, 127–138, https://doi.org/10.1016/s0168-1605(03)00215-0, 2004. 
Arnold, G., Leiteritz, L., Zahn, S., and Rohm, H.: Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand, Int. Dairy J., 19, 314–320, https://doi.org/10.1016/j.idairyj.2008.11.007, 2009. 
Astrain-Redin, L., Abad, J., Rieder, A., Kirkhus, B., Raso, J., Cebrián, I., and Álvarez, G.: Direct contact ultrasound assisted freezing of chicken breast samples, Ultrason. Sonochem., 70, 105319, https://doi.org/10.1016/j.ultsonch.2020.105319, 2021. 
Bahceci, K. S., Serpen, A., Gökmen, V., and Acar, J.: Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid, and chlorophylls during frozen storage, J. Food Eng., 66, 187–192, https://doi.org/10.1016/j.jfoodeng.2004.03.004, 2005. 
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Short summary
In order to save time and avoid overheating of food during unfreezing, the study of ice content can be very useful. The aim of the research is to design an ultrasound-based sensor system that is able to comment on the content of ice in the sample food product. Some sample food products are tested, and the observations and challenges concerning the same are mentioned in the research paper.