Ultrasonic characterization of emulsions: milk and water in oil
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Institute of Electrical and Electronics Engineers (IEEE)
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Resumo
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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Attenuation , Emulsions , Thermal effects , Thermodynamic properties , Ultrasonic diffraction , Ultrasonic propagation , Ultrasonic transducers , Ultrasonic velocity , Attenuation coefficient , Diffraction losses , Propagation velocity , Ultrasonic attenuation , Water in oil emulsion , Ultrasonic measurement
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Proceedings of the IEEE Ultrasonics Symposium, v. 1, p. 779-782.
