In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [∼20% solid fat content (SFC...
Guardado en:
| Publicado: |
2005
|
|---|---|
| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p305_Martini http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p305_Martini |
| Aporte de: |
Ejemplares similares
-
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
por: Martini, S., et al. -
New technologies to determine solid fat content on-line
Publicado: (2005) -
New technologies to determine solid fat content on-line
por: Martini, S., et al. -
Attenuation of ultrasonic waves: Influence of microstructure and solid fat content
Publicado: (2005) -
Attenuation of ultrasonic waves: Influence of microstructure and solid fat content
por: Martini, S., et al.