乳剂的超声表征:油中的牛奶和水

1999 IEEE Ultrasonics Symposium. Proceedings. International Symposium (Cat. No.99CH37027) Pub Date : 1999-12-01 DOI:10.1109/ULTSYM.1999.849514

R. Higuti, E. Bacaneli, C. M. Furukawa, J. Adamowski

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引用次数: 9

摘要

在牛奶和低浓度油包水(W/O)乳化液中，采用消除衍射损耗的双元件换能器进行了超声衰减和速度测量。用衰减系数来表征乳剂，而在油包水乳剂中，用传播速度最能表征乳剂。

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Ultrasonic characterization of emulsions: milk and water in oil

Measurements of ultrasonic attenuation and velocity in milk and low concentration water-in-oil (W/O) emulsion were conducted, using a measurement cell with a double-element transducer that eliminates diffraction losses. The milk is characterized by the attenuation coefficient, while in the case of water-in-oil emulsions, the characterization is best represented by the propagation velocity.

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1999 IEEE Ultrasonics Symposium. Proceedings. International Symposium (Cat. No.99CH37027)

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