Ultrasonic characterization of emulsions: milk and water in oil

Measurements of ultrasonic attenuation and velocity in milk and low concentration water-in-oil (W/O) emulsion were conducted, using a measurement cell with a double-element transducer that eliminates diffraction losses. The milk is characterized by the attenuation coefficient, while in the case of w...

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Bibliographic Details
Published in1999 IEEE Ultrasonics Symposium. Proceedings. International Symposium (Cat. No.99CH37027) Vol. 1; pp. 779 - 782 vol.1
Main Authors Higuti, R. T., Bacaneli, E., Furukawa, C. M., Adamowski, J. C.
Format Conference Proceeding
LanguageEnglish
Published IEEE 1999
Subjects
Attenuation measurement
Dairy products
Frequency
Loss measurement
Petroleum
Proteins
Temperature
Ultrasonic imaging
Ultrasonic variables measurement
Velocity measurement
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Summary:Measurements of ultrasonic attenuation and velocity in milk and low concentration water-in-oil (W/O) emulsion were conducted, using a measurement cell with a double-element transducer that eliminates diffraction losses. The milk is characterized by the attenuation coefficient, while in the case of water-in-oil emulsions, the characterization is best represented by the propagation velocity.
ISBN:0780357221
9780780357228
ISSN:1051-0117
DOI:10.1109/ULTSYM.1999.849514