摘要 : 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 frequenc... 展开
作者 | Silvana Martini Constantin Bertoli Maria Lidia Herrera Ian Neeson Alejandro Marangoni |
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作者单位 | |
期刊名称 | 《Journal of the American Oil Chemists' Society》 |
页码/总页数 | 319-328 / 10 |
语种 | 英语 |
关键词 | Attenuation chirp microstructure solid fat content synthetic impulse ultrasonic technology |
DOI | 10.1007/s11746-005-1073-6 |
馆藏号 | E139EP00447 |