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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Autores principales: Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A.
Formato: JOUR
Materias:
Attenuation
Chirp
Microstructure
Solid fat content
Synthetic impulse
Ultrasonic technology
Crystallization
Crystals
Thermal effects
Ultrasonic waves
Oils and fats
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p319_Martini
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_0003021X_v82_n5_p319_Martini
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spelling todo:paper_0003021X_v82_n5_p319_Martini2023-10-03T13:55:35Z Attenuation of ultrasonic waves: Influence of microstructure and solid fat content Martini, S. Bertoli, C. Herrera, M.L. Neeson, I. Marangoni, A. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Martini, S.
Bertoli, C.
Herrera, M.L.
Neeson, I.
Marangoni, A.
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.
format JOUR
author Martini, S.
Bertoli, C.
Herrera, M.L.
Neeson, I.
Marangoni, A.
author_facet Martini, S.
Bertoli, C.
Herrera, M.L.
Neeson, I.
Marangoni, A.
author_sort Martini, S.
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
url http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p319_Martini
work_keys_str_mv AT martinis attenuationofultrasonicwavesinfluenceofmicrostructureandsolidfatcontent
AT bertolic attenuationofultrasonicwavesinfluenceofmicrostructureandsolidfatcontent
AT herreraml attenuationofultrasonicwavesinfluenceofmicrostructureandsolidfatcontent
AT neesoni attenuationofultrasonicwavesinfluenceofmicrostructureandsolidfatcontent
AT marangonia attenuationofultrasonicwavesinfluenceofmicrostructureandsolidfatcontent
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