What information about food products can we extract from ultrasound measurement?
What is better parameter for characterization procedure, attenuation or sound speed? Why ultrasound attenuates propagating through heterogeneous system? What is potential range of attenuation and sound speed in food products? What precision of the attenuation and sound speed measurement is required? 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; Stab
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