An Automated Measurement System of Ultrasonic Properties of Tofu and Acorn Curd (Dotori Muk)

Tofu was suggested as Tissue Mimicking Materials (TMMs) due to its low cost, availability, gelatinous nature, and shape flexibility. However, the similarity in acoustic properties of the different packets of Tofu and acorn curd (Muk) is critical for TMMs but not fully investigated yet. In order to improve the accuracy for time-consuming and multi-stepped measurements of acoustic properties, an automated measurement system was developed. Using the automated system, the acoustic properties Tofu and Muk were measured to know whether they are similar among the different samples. In conclusion, the acoustic properties were measured to be similar among the different packets of Tofu and Muk, suggesting them as potential TMMs.