We apply different ultrasonic techniques to the characterization of biological 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.
Ultrasound propagation in vegetables like apples, yucca, potatos, carrots, etc. and animal products like meat, ham , etc.