Artículo
Martini, S.; Bertoli, C.; Herrera, M.L.; Neeson, I.; Marangoni, A. "Attenuation of ultrasonic waves: Influence of microstructure and solid fat content" (2005) JAOCS, Journal of the American Oil Chemists' Society. 82(5):319-328
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Abstract:
Ultrasonic technology can be used to monitor the crystallization of fats and determine solid fat content (SFC) online. Ultrasonic waves are attenuated as crystals form and grow, and this attenuation occurs first at higher frequencies. The attenuation of the ultrasonic signal does not depend on the induction times of crystallization of the systems, or on their thermal behavior; but it does depend on SFC and on microstructure, particularly on the crystal size. At low SFC values (∼5%), bigger crystals generate more attenuation. At intermediate SFC values (∼10%), crystal size does not affect signal attenuation and SFC is the key factor responsible for signal attenuation. At high SFC values (up to 20%), crystal size again seems to be the factor that controls attenuation. Copyright © 2005 by AOCS Press.
Registro:
| Documento: | Artículo |
| Título: | Attenuation of ultrasonic waves: Influence of microstructure and solid fat content |
| Autor: | Martini, S.; Bertoli, C.; Herrera, M.L.; Neeson, I.; Marangoni, A. |
| Filiación: | Department of Food Science, University of Guelph, Guelph, Ont., Canada Nestlé Research Centre, Lausanne, Switzerland Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenes Aires, Argentina VN Instruments Ltd., Elizabethtown, Ont., Canada Department of Food Science, University of Guelph, Guelph, Ont. N1G 2W1, Canada |
| Palabras clave: | Attenuation; Chirp; Microstructure; Solid fat content; Synthetic impulse; Ultrasonic technology; Chirp; Solid fat content; Synthetic impulse; Ultrasonic technology; Attenuation; Crystallization; Crystals; Microstructure; Thermal effects; Ultrasonic waves; Oils and fats |
| Año: | 2005 |
| Volumen: | 82 |
| Número: | 5 |
| Página de inicio: | 319 |
| Página de fin: | 328 |
| DOI: | http://dx.doi.org/10.1007/s11746-005-1073-6 |
| Título revista: | JAOCS, Journal of the American Oil Chemists' Society |
| Título revista abreviado: | JAOCS J Am Oil Chem Soc |
| ISSN: | 0003021X |
| CODEN: | JJASD |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p319_Martini |
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Citas:
---------- APA ----------
Martini, S., Bertoli, C., Herrera, M.L., Neeson, I. & Marangoni, A. (2005) . Attenuation of ultrasonic waves: Influence of microstructure and solid fat content. JAOCS, Journal of the American Oil Chemists' Society, 82(5), 319-328.http://dx.doi.org/10.1007/s11746-005-1073-6
---------- CHICAGO ----------
Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A. "Attenuation of ultrasonic waves: Influence of microstructure and solid fat content" . JAOCS, Journal of the American Oil Chemists' Society 82, no. 5 (2005) : 319-328.http://dx.doi.org/10.1007/s11746-005-1073-6
---------- MLA ----------
Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A. "Attenuation of ultrasonic waves: Influence of microstructure and solid fat content" . JAOCS, Journal of the American Oil Chemists' Society, vol. 82, no. 5, 2005, pp. 319-328.http://dx.doi.org/10.1007/s11746-005-1073-6
---------- VANCOUVER ----------
Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A. Attenuation of ultrasonic waves: Influence of microstructure and solid fat content. JAOCS J Am Oil Chem Soc. 2005;82(5):319-328.http://dx.doi.org/10.1007/s11746-005-1073-6
