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 

作者机构：Laboratory of Metrology and Information Treatment Faculty of Sciences University lbn Zohr Agadir 80000 Morocco Laboratory LMSTI Superior School of Technology University Ibn Zohr Agadir 80000 Morocco Laboratory LAUE University of Le Havre Le Havre 76063 France 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2011年第1卷第1期

页      面：20-26页

学科分类：081702[工学-化学工艺] 080202[工学-机械电子工程] 08[工学] 0817[工学-化学工程与技术] 0804[工学-仪器科学与技术] 0802[工学-机械工程] 

主　　题：Ultrasound non-destructive evaluation fish defrosting thawing process 

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.