| 摘要 |
<p>Measurement of the acoustical resonances in eggs (12) is shown to provide a rapid, noninvasive technique for their characterization. A piezoelectric transducer (10) provides mechanical excitation to the egg (12). The amplitude of vibration generated in the egg is detected by a piezoelectric transducer (14). The technique is sensitive to yolk puncture, shell cracks, and the presence of Salmonella bacteria, and may be sensitive to other yolk properties and to egg freshness. Remote characaterization, potentially useful for characterizing large numbers of eggs, has been demonstrated.</p> |
