R. Higuti, E. Bacaneli, C. M. Furukawa, J. Adamowski
{"title":"Ultrasonic characterization of emulsions: milk and water in oil","authors":"R. Higuti, E. Bacaneli, C. M. Furukawa, J. Adamowski","doi":"10.1109/ULTSYM.1999.849514","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":339424,"journal":{"name":"1999 IEEE Ultrasonics Symposium. Proceedings. International Symposium (Cat. No.99CH37027)","volume":"257 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"1999 IEEE Ultrasonics Symposium. Proceedings. International Symposium (Cat. No.99CH37027)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/ULTSYM.1999.849514","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 9
Abstract
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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