Method and apparatus for determination of food quality and authenticity
US7350403B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Apr 4, 2005 |
| Grant date | Apr 1, 2008 |
| Priority date | — |
| Expiry date | Dec 22, 2025 |
Classification
- Technology area (CPC G)Physics
- CPC primaryG01N2291/101
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
A method for analysis of a multi-component fluid is provided based on the features of the dynamics of the self-organization processes in drying drops. An electro-acoustic resonator is utilized, with a drop of multi-component fluid placed on one end of the resonator. A shear oscillation is imparting to the resonator along its longitudinal axis. And oscillating electric voltage is placed across the resonator generally perpendicular to the direction of mechanical oscillation. Changes in the electrical conductance corresponding to changes in the acoustical-mechanical impedance can thereby be measured as the drop of multi-component liquid dries. The particular geometry of an amplitude curve includes identifying the spatio-temporal development and phase transitions is used for integral estimation of food authenticity and quality.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.