Characterization of Biological Tissues

We apply different ultrasonic techniques to the characterization of biological tissues:

VEGETAL TISSUES

Study of the ultrasonic properties of the palisade parenchyma and the spongy meshophil tissues. Influence of the water content and the water potential of the tissues on their mechanical properties. Relationship between microscopic features (cells shape, size and packing degree) and macroscopic mechanical response. Generation and detection of longitudinal and shear waves.

Ultrasonic determination of the properties of vegetal fibres: mechanical properties of the fibres. Generation and detection of longitudinal, shear and Lamb waves.

Characterization of different Phormium tenax’s tissues (Click on the image to take a look at the paper)

FOOD STUFF

Ultrasound propagation in vegetables like apples, yucca, potatos, carrots, etc. and animal products like meat, ham , etc.

Cryo-SEM images of I) Eggplant and II) Orange peel. IS: intercellular space; F: flavedo; A: albedo; (Click on the image to take a look at the paper)