Ultrasonic estimation of solid/liquid ratios in fats, oils and adipose tissue
Ultrasonic estimation of solid/liquid ratios in fats, oils and adipose tissue
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脂肪、油和脂肪组织中固/液比的超声波估计
DOI：
10.1002/jsfa.2740360312
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发表时间：
1985
影响因子：
4.1
通讯作者：
Richard C. D. Jones
中科院分区：
文献类型：
--
作者：
C. A. Miles;G. Fursey;Richard C. D. Jones
数据显示，在−50至+110 ° C的温度范围内，2.5 MHz超声波脉冲通过脂肪和油的传输速度。有人建议，超声波的速度（V），这是更大的固体脂肪（Vs）比油（VL）的测量，可以用来提供一个估计的固体在部分固化的脂肪的比例。定义声学参数λ，使得：
建议将脂肪体积分数作为测定固体脂肪体积分数的实用指标。在不适合于已建立的量热法、量热法或核磁共振法的条件下，这种方法可能是有用的。作为一个可能的应用程序的例子，测量的超声波在猪脂肪组织中的速度选择显示的范围内的脂肪，其中，通过主观评估，并通过脂肪计测量，范围从“软”，因此不适合培根的制造，到“硬”。考虑到无脂肪组织的贡献后，估计组织中的脂质范围为约20 - 88%（体积）固体。Δ C的变化解释了Δ C计测量值中88%的方差。
Data are presented for the speed of transmission of pulses of 2.5 MHz ultrasound through fats and oils at temperatures in the range −50 to +110°C. It is suggested that a measurement of the speed of ultrasound (V), which is greater in solid fats (Vs) than in oils (VL), might be used to provide an estimate of the proportion of solid in a partially solidified fat. An acoustic parameter ϕ is defined such that:
and it is suggested that ϕ might be used as a practical index for determination of the volume fraction of solid fat. This procedure might be useful under conditions unsuited to the established methods of dilatometry, calorimetry or nuclear magnetic resonance. As an example of a possible application, measurements are presented for the speed of ultrasound in pig adipose tissues selected to show a range of consistencies which, by subjective assessment and by penetrometer measurements, ranged from ‘soft’, and therefore unsuited for the manufacture of bacon, to ‘hard’. After allowing for the contribution of the fat-free tissue, it was estimated that the lipid in the tissues ranged from about 20 to 88% (by volume) solid. The variation in ϕ explained 88% of the variance in the penetrometer measurements.