Non invasive detection of microorganisms in packaged foods, especially dairy products, comprises detecting changes in propagation of elastic ultrasonic waves

摘要

The method is based on detecting changes in the propagation of elastic ultrasonic waves through the product and is carried out under dry conditions. A method for detecting the presence of microorganisms in food (especially milk or dairy products) inside commercial packaging without having to open the latter or alter the product inside, comprises detecting changes in the propagation of elastic waves through the product. Systems (E, R) are provided for transmitting and receiving elastic waves, each system being provided with a deformable layer made from an elastic material (A) for dry coupling with the packaging. A humidity and temperature control system (CTH) for the atmosphere in which the detection method is carried out is used to ensure that the method is carried out under dry conditions. An Independent claim is also included for an ultrasonic device for carrying out the detection method, comprising a measuring chamber, systems for controlling humidity and temperature, elastic wave transmitter and receiver systems, electronic systems (EE, ER) for generating and recording the elastic waves and information systems for controlling the detection method.