Ultrasonic Monitoring of Powder Dissolution
Ultrasonic Monitoring of Powder Dissolution
复制标题
粉末溶解的超声波监测
DOI：
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发表时间：
2002
期刊：
影响因子：
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通讯作者：
J. Coupland
中科院分区：
文献类型：
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作者：
Raffaella Saggin;J. Coupland
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将蔗糖（20重量%）和乳糖（10重量%）粉末与水混合（在2 ° C、20 ° C和40 °C下）并使其溶解。在溶解过程中，在聚合物延迟线和溶解糖之间的界面处反射的超声波脉冲的比例降低，并且该信号的幅度（归一化为来自纯水的回波）仅与溶解部分成比例。因此，超声波反射率是监测粉末溶解的合适传感器，因为它可以区分溶解和未溶解的部分，而无需预先分离。蔗糖溶解的动力学模型，使用一个立方根方程和速率常数的过程中增加的温度。
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Sucrose (20 wt%) and lactose (10 wt%) powders were mixed with water (at 2, 20, and 40 °C) and allowed to dissolve. The proportion of an ultrasonic pulse reflecting at the interface between a polymer delay line and the dissolving sugars decreased during the dissolution process, and the magnitude of this signal, normalized to the echo from pure water, was proportional to only the dissolved portion. Ultrasonic reflectance is thus an appropriate sensor to monitor powder dissolution since it can distinguish dissolved and undissolved fractions without prior separation. The kinetics of sucrose dissolution were modeled using a cube-root equation and the rate constant of the process increased with temperature.