What frequency range is required?
It turns out that it is possible to provide answers to these questions using mostly experimental data avoiding complex mathematical analysis. We present also several applications of acoustic spectroscopy for characterizing real food products. These applications include: Characterization of alcohol in water content using sound speed, but not attenuation; Characterization of fat content in wide variety of dairy products using attenuation; Calculation of fat droplet size distribution in milk with no dilution; Calculation of water droplets in butter with no dilution or melting; Characterization of chemical reactions when milk is spoiling using sound speed; Stability of orange oil in water emulsions, Sensitivity of emulsion to the shear stress. Measurements were made with Acoustic and Electroacoustic Spectrometer DT-1200 by Dispersion Technology Inc. The second part of this material covers application of Electroacoustics to the food products. Introduction Ultrasound propagating through a co
