Ultrasonic characterization of emulsions: milk and water in oil

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:19:49Z
dc.date.accessioned2022-10-05T17:40:08Z
dc.date.available2014-05-27T11:19:49Z
dc.date.available2022-10-05T17:40:08Z
dc.date.created2014-05-27T11:19:49Z
dc.date.issued1999-12-01
dc.identifierProceedings of the IEEE Ultrasonics Symposium, v. 1, p. 779-782.
dc.identifier1051-0117
dc.identifierhttp://hdl.handle.net/11449/65962
dc.identifier10.1109/ULTSYM.1999.849514
dc.identifierWOS:000088356000168
dc.identifier2-s2.0-0033296322
dc.identifier6405339510883203
dc.identifier0000-0003-4201-5617
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3915810
dc.description.abstractMeasurements 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.
dc.languageeng
dc.relationProceedings of the IEEE Ultrasonics Symposium
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectAttenuation
dc.subjectEmulsions
dc.subjectThermal effects
dc.subjectThermodynamic properties
dc.subjectUltrasonic diffraction
dc.subjectUltrasonic propagation
dc.subjectUltrasonic transducers
dc.subjectUltrasonic velocity
dc.subjectAttenuation coefficient
dc.subjectDiffraction losses
dc.subjectPropagation velocity
dc.subjectUltrasonic attenuation
dc.subjectWater in oil emulsion
dc.subjectUltrasonic measurement
dc.titleUltrasonic characterization of emulsions: milk and water in oil
dc.typeTrabalho apresentado em evento


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