Publicação: Ultrasonic characterization of emulsions: milk and water in oil
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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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Inglês
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Proceedings of the IEEE Ultrasonics Symposium, v. 1, p. 779-782.
