Ultrasonic attenuation of edible oils

被引：36

作者：

Chanamai, R ^{[1
]}

McClements, DJ ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Res Lab, Amherst, MA 01003 USA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1998年 / 75卷 / 10期

关键词：

attenuation; edible oils; frequency dependence; ultrasound;

D O I：

10.1007/s11746-998-0198-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The frequency dependence (1-60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25 degrees C. The attenuation coefficient of all the oils could be described by the relation: alpha similar to Af(n) (with A between 6 and 40 x 10(-12), and n between 1.74 and 1.86).

引用

页码：1447 / 1448

页数：2

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