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...
Guardado en:
| Autores principales: | Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p319_Martini |
| Aporte de: |
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