Ultrasonic attenuation of edible oils |
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| Authors: | Ratjika Chanamai D Julian McClements |
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| Affiliation: | (1) Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, 01003 Amherst, Massachusetts |
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| Abstract: | The frequency dependence (1–60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil,
safflower oil, soybean oil, and sunflower oil was measured at 25°C. The attenuation coefficient of all the oils could be described
by the relation: α ∼ Af
n(with A between 6 and 40 × 10−12, and n between 1.74 and 1.86). |
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| Keywords: | Attenuation edible oils frequency dependence ultrasound |
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