Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
224987 | Journal of Food Engineering | 2008 | 6 Pages |
Abstract
Ultrasonic velocity and attenuation were measured as a function of temperature (−10 °C to 0 °C) in partially frozen sucrose solutions (25%, 30%, 35%, 40%, 50% by wt) which had either been degassed under vacuum or not prior to freezing. Ultrasonic velocity increased approximately linearly with ice content in all cases and was somewhat affected by the initial sucrose concentration and degassing. The high ultrasonic attenuation in frozen systems was determined mainly by the presence of air bubbles and only weakly by ice content.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
İbrahim Gülseren, John N. Coupland,