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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Detalles Bibliográficos
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
Descripción
Sumario: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.

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