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Attenuation of ultrasonic waves: Influence of microstructure and solid fat content

  • Published:2005-05 Issue:5 Volume:82 Page:319-328
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Amer Oil Chem Soc

Author:

Martini Silvana1,Bertoli Constantin2,Herrera Maria Lidia3,Neeson Ian4,Marangoni Alejandro5

Affiliation:

1. ; Department of Food Science; University of Guelph; Guelph N1G 2W1 ON Canada

2. ; Nestlé Research Centre; Lausanne Switzerland

3. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales; University of Buenes Aires; Argentina

4. VN Instruments Ltd.; Elizabethtown Ontario Canada

5. ; National Research Council of Argentina (CONICET); Argentina

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference16 articles.

1. Ultrasonic Characterization of Emulsions and Suspensions;McClements;Adv. Colloid Interface Sci.,1991

2. Ultrasonic Analysis of Edible Fats and Oils;McClements;Ultrasonics,1992

3. Absorption and Velocity Dispersion Due to Crystallization and Melting of Emulsion Droplets;McClements;Ibid.,1993

4. Frequency Scanning Ultrasonic Pulse Echo Reflectometer;McClements;Ibid.,1992

5. In situ Monitoring of Solid Fat Content by Means of Pulsed Nuclear Magnetic Resonance Spectroscopy and Ultrasonics;Martini;J. Am. Oil Chem. Soc.,2005

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2. Real-time monitoring of fat crystallization using pulsed acoustic spectroscopy and supervised machine learning;Journal of Food Engineering;2022-12

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4. Use of High-intensity Ultrasound to Structure Edible Fats;Development of Trans-free Lipid Systems and their Use in Food Products;2022-02-14

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