Ultrasonic properties of partially frozen sucrose solutions

被引：11

作者：

Gulseren, Ibrahim ^{[1
]}

Coupland, John N. ^{[1
]}

机构：

[1] Penn State Univ, Dept Food Sci, University Pk, PA 16802 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2008年 / 89卷 / 03期

关键词：

ultrasound; low-intensity ultrasound; freezing; sucrose; thermodynamics; phase diagrams; sensors;

D O I：

10.1016/j.jfoodeng.2008.05.012

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Ultrasonic velocity and attenuation were measured as a function of temperature (- 10 degrees C to 0 degrees C) in partially frozen sucrose solutions (25%.30%, 35%,40%. 50% by wt) which had either been degassed under vacuum or not prior to freezing. Ultrasonic velocity increased approximately linearly with ice content in all cases and was somewhat affected by the initial sucrose concentration and degassing. The high ultrasonic attenuation in frozen systems was determined mainly by the presence of air bubbles and only weakly by ice content. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：330 / 335

页数：6

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