Ultrasonic characterization of emulsions: milk and water in oil
| Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
|---|---|
| Data(s) |
27/05/2014
27/05/2014
01/12/1999
|
| Resumo |
Measurements of ultrasonic attenuation and velocity in milk and low concentration water-in-oil (W/O) emulsion were conducted, using a measurement cell with a double-element transducer that eliminates diffraction losses. The milk is characterized by the attenuation coefficient, while in the case of water-in-oil emulsions, the characterization is best represented by the propagation velocity. |
| Formato |
779-782 |
| Identificador |
http://dx.doi.org/10.1109/ULTSYM.1999.849514 Proceedings of the IEEE Ultrasonics Symposium, v. 1, p. 779-782. 1051-0117 http://hdl.handle.net/11449/65962 10.1109/ULTSYM.1999.849514 WOS:000088356000168 2-s2.0-0033296322 |
| Idioma(s) |
eng |
| Relação |
Proceedings of the IEEE Ultrasonics Symposium |
| Direitos |
closedAccess |
| Palavras-Chave | #Attenuation #Emulsions #Thermal effects #Thermodynamic properties #Ultrasonic diffraction #Ultrasonic propagation #Ultrasonic transducers #Ultrasonic velocity #Attenuation coefficient #Diffraction losses #Propagation velocity #Ultrasonic attenuation #Water in oil emulsion #Ultrasonic measurement |
| Tipo |
info:eu-repo/semantics/conferencePaper |
