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A study of dilatation and acoustic propagation in solidifying fats and oils: II. Experimental
Author(s) -
Hussin A. B. B. H.,
Povey M. J. W.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02677032
Subject(s) - triolein , ultrasonic sensor , coconut oil , materials science , phase (matter) , palm oil , dilation (metric space) , analytical chemistry (journal) , chromatography , mineralogy , chemistry , acoustics , mathematics , food science , organic chemistry , physics , combinatorics , lipase , enzyme
Abstract Experimental evidence is presented to support the hypothesis that acoustic dilatation is linearly related to solid fat index dilation. This hypothesis is shown to be consistent with the measured temperature dependence of the dilation and ultrasonic velocity during solidification of palm oil, coconut oil, tristearin and a vegetable fat, all of which were diluted with triolein. The maximum solid content examined was 15%. The ultrasonic pulse echo method may provide a means of measuring the solid content of oils and of indicating the presence of phase transitions in the solid phase.