Ultrasonic characterization of emulsions: milk and water in oil
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Data
1999-12-01
Autores
Higuti, R. T. [UNESP]
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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
Como citar
Proceedings of the IEEE Ultrasonics Symposium, v. 1, p. 779-782.