Ultrasonic velocity measurements on some liquids under thermal cycle: Ultrasonic velocity hysteresis

Koc A. B., VATANDAŞ M.

FOOD RESEARCH INTERNATIONAL, cilt.39, sa.10, ss.1076-1083, 2006 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 10
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodres.2006.09.004
  • Dergi Adı: FOOD RESEARCH INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1076-1083
  • Anahtar Kelimeler: ultrasonic velocity, hysteresis, water, methanol, ethanol, glycerol, SOLID FAT-CONTENT, ATTENUATION, QUALITY
  • Ankara Üniversitesi Adresli: Evet

Özet

This study was performed to determine the existence of hysteresis during ultrasonic velocity measurements on methanol, ethanol, distilled water, processed water and glycerol under thermal cycle (5-50 degrees C). The ultrasonic velocity of the liquids were measured with 1.0 MHz transducers using a through transmission ultrasonic system. Statistical analyses results showed that there were ultrasonic velocity hystereses on the liquid samples under thermal cycle. The study of liquids undergoing thermal cycle is useful for determining the temperature effects on ultrasonic velocity and will help developing precise control applications in food industry by reducing the uncertainties in ultrasonic velocity measurements. (c) 2006 Elsevier Ltd. All rights reserved.