Premium
Ultrasonic attenuation of edible oils
Author(s) -
Chanamai Ratjika,
McClements D. Julian
Publication year - 1998
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/s11746-998-0198-1
Subject(s) - canola , sunflower oil , edible oil , attenuation , peanut oil , ultrasonic attenuation , soybean oil , sunflower , acoustic attenuation , attenuation coefficient , olive oil , corn oil , ultrasonic sensor , materials science , environmental science , pulp and paper industry , chemistry , agronomy , food science , biology , raw material , acoustics , physics , organic chemistry , engineering , optics
The frequency dependence (1–60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25°C. The attenuation coefficient of all the oils could be described by the relation: α ∼ Af n (with A between 6 and 40 × 10 −12 , and n between 1.74 and 1.86).