Detection of Accidental Fish Defrosting Using Non-Destructive Ultrasonic Technique  

作　　者：M. Malainine B. Faiz A. Moudden D. Decultot D. Izbaim G. Maze I. Aboudaoud 

机构地区：[1]Laboratory of Metrology and Information Treatment, Faculty of Sciences, University lbn Zohr, Agadir 80000, Morocco [2]Laboratory LMSTI, Superior School of Technology, University Ibn Zohr, Agadir 80000, Morocco [3]Laboratory LAUE, University of Le Havre, Le Havre 76063, France

出　　处：《Journal of Food Science and Engineering》2011年第1期20-26,共7页食品科学与工程（英文版）（美国）

摘　　要：A non invasive ultrasonic method is used to detect whether or not the frozen fish has suffered a partial or total accidental thawing. The time of flight and the peak to peak amplitude of the ultrasonic signals backscattered by fish are recorded during thawing. The comparison of the evolution curves and images corresponding to first and second thawing shows indicators of accidental thawing. The monitoring of thawing process showed that its assessment can be reduced to the measurement of the water content lost by fish. The attempt to replace the original water lost by fish in first thawing is analyzed. The influence of the transducer frequency on fish thawing evaluation is tested.

关 键 词：ULTRASOUND non-destructive evaluation fish defrosting thawing process 

分 类 号：TQ633[化学工程—精细化工] TP242[自动化与计算机技术—检测技术与自动化装置]