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

Attenuation of ultrasonic waves: Influence of microstructure and solid fat content
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超声波的衰减：微观结构和固体脂肪含量的影响

DOI：
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发表时间：
2005
期刊：
影响因子：
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通讯作者：
A. Marangoni
A. Marangoni
中科院分区：
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文献类型：
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作者：
S. Martini;C. Bertoli;M. L. Herrera;I. Neeson;A. Marangoni

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超声波技术可用于监测脂肪的结晶和在线测定固体脂肪含量（SFC）。超声波随着晶体的形成和生长而衰减，这种衰减首先发生在较高的频率。超声波信号的衰减不依赖于系统的结晶诱导时间，或它们的热行为;但它确实依赖于SFC和微观结构，特别是晶体尺寸。在低SFC值（<5%）时，较大的晶体产生更多的衰减。在中间SFC值（约10%）下，晶体尺寸不影响信号衰减，并且SFC是负责信号衰减的关键因素。在高SFC值（高达20%）下，晶体尺寸似乎再次是控制衰减的因素。
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.