Q111: Which of the following non-invasive techniques is used to study... - Introductory Food Technology - Food Processing Technology- ICAR JRF/SRF 2024 | Agrigyan

• Non-Invasive Ultrasonic Characterization of Food Viscoelasticity:
• Low-Intensity Ultrasound Diagnostics:
• Measures acoustic wave velocity and attenuation coefficient ($\gt 100\text{ kHz}$) propagating through food specimens.
• Provides non-destructive, non-invasive measurement of dynamic storage modulus ($G'$), loss modulus ($G''$), and complex viscoelastic rheology in real time.
• Conclusion: Ultrasound (Option 3).

Correct option: (3) Ultrasound