M. Nielsen et Hj. Martens, LOW-FREQUENCY ULTRASONICS FOR TEXTURE MEASUREMENTS IN COOKED CARROTS (DAUCUS-CAROTA L), Journal of food science, 62(6), 1997, pp. 1167
The use of low frequency ultrasound for texture evaluation of carrots
cooked at 100 degrees C for 0 to 15 min was examined. Uniaxial compres
sion, microscopy and analyses of density and dry matter were used to p
rovide comparative results for evaluating relationships between textur
e and ultrasonic parameters. During the first minutes of cooking the s
ound velocity (v) decreased and a positive correlation was found betwe
en compressive Young's modulus (E-cy) and sound velocity (v). During e
xtended heating, sound velocity (v) increased and attenuation (alpha)
decreased as a result of changes in mechanical properties and air and
water content of the tissue.