Literature values of density, viscosity, adiabatic expansion coefficient, thermal conductivity, specific heat (constant pressure), ultrasonic velocity, and ultrasonic attenuation coefficient are compiled for a range of food oils and water at 20°C, and a series of empirical equations are suggested to calculate the temperature dependency of these parameters. The importance of these data to the application of ultrasonic particle-sizing instruments to food emulsions is discussed.
|Original language||English (US)|
|Number of pages||6|
|Journal||JAOCS, Journal of the American Oil Chemists' Society|
|State||Published - Dec 1997|
All Science Journal Classification (ASJC) codes
- Chemical Engineering(all)
- Organic Chemistry