Ultrasound in Food Processing: Recent Advances has been published

The book: “Ultrasound in Food Processing: Recent Advances”
Has been just published:

ISBN: 978-1-118-96418-7
544 pages
May 2017, Wiley-Blackwell

In Chapter 7 we describe techniques and advances in the design, optimization and fabrication of high sensitivity and broad band “Air-coupled ultrasonic transducers” for applications in characterization of food stuff, but also useful for materials characterization, NDT, etc…

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