Ultrasonic properties of partially frozen sucrose solutions

Ibrahim Gülseren, John Neil Coupland

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Ultrasonic velocity and attenuation were measured as a function of temperature (-10 °C to 0 °C) in partially frozen sucrose solutions (25%, 30%, 35%, 40%, 50% by wt) which had either been degassed under vacuum or not prior to freezing. Ultrasonic velocity increased approximately linearly with ice content in all cases and was somewhat affected by the initial sucrose concentration and degassing. The high ultrasonic attenuation in frozen systems was determined mainly by the presence of air bubbles and only weakly by ice content.

Original languageEnglish (US)
Pages (from-to)330-335
Number of pages6
JournalJournal of Food Engineering
Volume89
Issue number3
DOIs
StatePublished - Dec 1 2008

Fingerprint

Ultrasonics
Sucrose
ultrasonics
Ice
sucrose
ice
bubbles
Vacuum
Freezing
freezing
Air
air
Temperature
temperature

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Ultrasonic properties of partially frozen sucrose solutions. / Gülseren, Ibrahim; Coupland, John Neil.

In: Journal of Food Engineering, Vol. 89, No. 3, 01.12.2008, p. 330-335.

Research output: Contribution to journalArticle

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AU - Coupland, John Neil

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