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 | Martini S Bertoli C Herrera ML Neeson I Marangoni A |
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作者单位 | |
期刊名称 | 《Journal of the American Oil Chemists' Society》 |
总页数 | 10 |
语种/中图分类号 | 英语 / TQ |
关键词 | attenuation chirp microstructure solid fat content synthetic impulse ultrasonic technology PULSED NMR CRYSTALLIZATION OILS |
馆藏号 | N2007EPST0002797 |