Attenuation of ultrasonic waves: Influence of microstructure and solid fat content |
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| Authors: | Silvana?Martini Constantin?Bertoli Maria?Lidia?Herrera Ian?Neeson Email author" target="_blank">Alejandro?MarangoniEmail author |
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| Affiliation: | (1) Nestlé Research Centre, Lausanne, Switzerland;(2) Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenes Aires, Argentina;(3) VN Instruments Ltd., Elizabethtown, Ontario, Canada;(4) Department of Food Science, University of Guelph, N1G 2W1 Guelph, ON, Canada;(5) Present address: National Research Council of Argentina (CONICET), Argentina |
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| Abstract: | Ultrasonic technology can be used to monitor the crystallization of fats and determine solid fat content (SFC) online. Ultrasonic
waves are attenuated as crystals form and grow, and this attenuation occurs first at higher frequencies. The attenuation of
the ultrasonic signal does not depend on the induction times of crystallization of the systems, or on their thermal behavior;
but it does depend on SFC and on microstructure, particularly on the crystal size. At low SFC values (≈5%), bigger crystals
generate more attenuation. At intermediate SFC values (≈10%), crystal size does not affect signal attenuation and SFC is the
key factor responsible for signal attenuation. At high SFC values (up to 20%), crystal size again seems to be the factor that
controls attenuation. |
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| Keywords: | Attenuation chirp microstructure solid fat content synthetic impulse ultrasonic technology |
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