Attenuation of ultrasonic waves: Influence of microstructure and solid fat content
Ultrasonic technology can be used to monitor the crystallization of fats and determine solid fat content (SFC) online. Ultrasonic waves are attenuated as crystals form and grow, and this attenuation occurs first at higher frequencies. The attenuation of the ultrasonic signal does not depend on the i...
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2005
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p319_Martini http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p319_Martini |
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paper:paper_0003021X_v82_n5_p319_Martini2023-06-08T14:23:49Z Attenuation of ultrasonic waves: Influence of microstructure and solid fat content Attenuation Chirp Microstructure Solid fat content Synthetic impulse Ultrasonic technology Chirp Solid fat content Synthetic impulse Ultrasonic technology Attenuation Crystallization Crystals Microstructure Thermal effects Ultrasonic waves Oils and fats Ultrasonic technology can be used to monitor the crystallization of fats and determine solid fat content (SFC) online. Ultrasonic waves are attenuated as crystals form and grow, and this attenuation occurs first at higher frequencies. The attenuation of the ultrasonic signal does not depend on the induction times of crystallization of the systems, or on their thermal behavior; but it does depend on SFC and on microstructure, particularly on the crystal size. At low SFC values (∼5%), bigger crystals generate more attenuation. At intermediate SFC values (∼10%), crystal size does not affect signal attenuation and SFC is the key factor responsible for signal attenuation. At high SFC values (up to 20%), crystal size again seems to be the factor that controls attenuation. Copyright © 2005 by AOCS Press. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p319_Martini http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p319_Martini |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Attenuation Chirp Microstructure Solid fat content Synthetic impulse Ultrasonic technology Chirp Solid fat content Synthetic impulse Ultrasonic technology Attenuation Crystallization Crystals Microstructure Thermal effects Ultrasonic waves Oils and fats |
| spellingShingle |
Attenuation Chirp Microstructure Solid fat content Synthetic impulse Ultrasonic technology Chirp Solid fat content Synthetic impulse Ultrasonic technology Attenuation Crystallization Crystals Microstructure Thermal effects Ultrasonic waves Oils and fats Attenuation of ultrasonic waves: Influence of microstructure and solid fat content |
| topic_facet |
Attenuation Chirp Microstructure Solid fat content Synthetic impulse Ultrasonic technology Chirp Solid fat content Synthetic impulse Ultrasonic technology Attenuation Crystallization Crystals Microstructure Thermal effects Ultrasonic waves Oils and fats |
| description |
Ultrasonic technology can be used to monitor the crystallization of fats and determine solid fat content (SFC) online. Ultrasonic waves are attenuated as crystals form and grow, and this attenuation occurs first at higher frequencies. The attenuation of the ultrasonic signal does not depend on the induction times of crystallization of the systems, or on their thermal behavior; but it does depend on SFC and on microstructure, particularly on the crystal size. At low SFC values (∼5%), bigger crystals generate more attenuation. At intermediate SFC values (∼10%), crystal size does not affect signal attenuation and SFC is the key factor responsible for signal attenuation. At high SFC values (up to 20%), crystal size again seems to be the factor that controls attenuation. Copyright © 2005 by AOCS Press. |
| title |
Attenuation of ultrasonic waves: Influence of microstructure and solid fat content |
| title_short |
Attenuation of ultrasonic waves: Influence of microstructure and solid fat content |
| title_full |
Attenuation of ultrasonic waves: Influence of microstructure and solid fat content |
| title_fullStr |
Attenuation of ultrasonic waves: Influence of microstructure and solid fat content |
| title_full_unstemmed |
Attenuation of ultrasonic waves: Influence of microstructure and solid fat content |
| title_sort |
attenuation of ultrasonic waves: influence of microstructure and solid fat content |
| publishDate |
2005 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p319_Martini http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p319_Martini |
| _version_ |
1768544481890533376 |