ULTRASONIC-ATTENUATION OF EDIBLE OILS

Authors
CHANAMAI R MCCLEMENTS DJ
Citation
R. Chanamai et Dj. Mcclements, ULTRASONIC-ATTENUATION OF EDIBLE OILS, Journal of the American Oil Chemists' Society, 75(10), 1998, pp. 1447-1448
Citations number
10
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Journal of the American Oil Chemists' Society → ACNP
ISSN journal
0003021X
Volume
75
Issue
10
Year of publication
1998
Pages
1447 - 1448
Database
ISI
SICI code
0003-021X(1998)75:10<1447:UOEO>2.0.ZU;2-A
Abstract
The frequency dependence (1-60 MHz) of the ultrasonic attenuation coef ficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25 degrees C. The atte nuation coefficient of all the oils could be described by the relation : alpha similar to Af(n) (with A between 6 and 40 x 10(-12), and n bet ween 1.74 and 1.86).