Characterizing a model food gel containing bubbles and solid inclusions using ultrasound

Abstract

Ultrasonic spectroscopy is used to characterize a model aerated food system consisting of agar gel in which both bubbles and polystyrene beads are embedded. By exploiting the distinct frequency dependence of each inclusion's acoustic resonances, it is demonstrated that the sizes of the bubbles and beads can be measured by ultrasound even when the size distributions are so similar that these inclusions are difficult to distinguish in optical images. While these results demonstrate the potential for applying ultrasonic spectroscopy to evaluate any soft heterogeneous material in which both bubbles and solid inclusions are present, the technique is especially relevant for functional foods, in which solid functional ingredients must be incorporated without degrading the aerated structure of the food and causing unacceptable quality impairment.