The United States of America As Represented by the United States

Battelle Memorial Institute

William C Cliff

Richard A Pappas

Leonard J Bond

Aaron A Diaz

Kayte M Judd

David M Pfund

Gerald P Morgen

James M Creer

Walter J Apley

A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

System and technique for ultrasonic determination of degree of cooking

A fluid stream sampling device has been developed for the purpose of obtaining a representative sample from a single or multi-phase fluid flow. This objective is carried out by means of a probe which may be inserted into the fluid stream. Individual samples are withdrawn from the fluid flow by sampling ports with particular spacings, and the sampling parts are coupled to various analytical systems for characterization of the physical, thermal, and chemical properties of the fluid flow as a whole and also individually.

Sampling device for withdrawing a representative sample from single and

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Richland, WA, United States of America

William C Cliff