화학공학소재연구정보센터
Journal of Food Engineering, Vol.89, No.3, 330-335, 2008
Ultrasonic properties of partially frozen sucrose solutions
Ultrasonic velocity and attenuation were measured as a function of temperature (- 10 degrees C to 0 degrees 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. (C) 2008 Elsevier Ltd. All rights reserved.