Trabalho apresentado em evento
Ultrasonic characterization of emulsions: milk and water in oil
Fecha
1999-12-01Registro en:
Proceedings of the IEEE Ultrasonics Symposium, v. 1, p. 779-782.
1051-0117
10.1109/ULTSYM.1999.849514
WOS:000088356000168
2-s2.0-0033296322
6405339510883203
0000-0003-4201-5617
Autor
Universidade Estadual Paulista (Unesp)
Resumen
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.
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Ultrasonic characterization of emulsions: milk and water in oil
Universidade Estadual Paulista (Unesp) (1999-12-01)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. ...