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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Published in | 1999 IEEE Ultrasonics Symposium. Proceedings. International Symposium (Cat. No.99CH37027) Vol. 1; pp. 779 - 782 vol.1 |
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Main Authors | , , , |
Format | Conference Proceeding |
Language | English |
Published |
IEEE
1999
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Subjects | |
Online Access | Get full text |
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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. |
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ISBN: | 0780357221 9780780357228 |
ISSN: | 1051-0117 |
DOI: | 10.1109/ULTSYM.1999.849514 |