Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/65962- Title:
- Ultrasonic characterization of emulsions: milk and water in oil
- Higuti, R. T.
- Universidade Estadual Paulista (UNESP)
- 1051-0117
- 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.
- 1-Dec-1999
- Proceedings of the IEEE Ultrasonics Symposium, v. 1, p. 779-782.
- 779-782
- 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
- http://dx.doi.org/10.1109/ULTSYM.1999.849514
- Acesso restrito
- outro
- http://repositorio.unesp.br/handle/11449/65962
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.