Ultrasonic scattering in chocolate and model systems containing sucrose, tripalmitin and olive oil

Ultrasonic scattering in chocolate and model systems containing sucrose, tripalmitin and olive oil

Ultrasonic measurements of attenuation versus frequency were made on model systems comprising olive oil, sucrose, and tripalmitin to represent the constituents of chocolate. Corresponding measurements also were made on chocolate flowing in a pipeline at a pilot plant where the temperature, pressure,...

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Bibliographische Detailangaben
Veröffentlicht in:IEEE transactions on ultrasonics, ferroelectrics, and frequency control. - 1986. - 54(2007), 11 vom: 07. Nov., Seite 2357-66
1. Verfasser: Holmes, Andrew K (VerfasserIn)
Weitere Verfasser: Challis, Richard E, Chen, Yinghui, Hibberd, David J, Moates, Graham K
Format: Aufsatz
Sprache:English
Veröffentlicht: 2007
Zugriff auf das übergeordnete Werk:IEEE transactions on ultrasonics, ferroelectrics, and frequency control
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Olive Oil Plant Oils Triglycerides Sucrose 57-50-1 tripalmitin D133ZRF50U