Runrun Hu scite author profile

Effects of frying cycles of two types of edible oil on dynamic viscosity were studied by ultrasonic shear-wave reflectance method. Factors affecting the reflection coefficient were analyzed theoretically. The experimental methods and parameters are carefully analyzed and optimized in the low-viscosity case. The viscosity of the reheated oil samples was characterized by the reflection amplitudes at (25 ± 0.2) .Three methodologies for data post-processing were used to calculate the reflection

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Runrun Hu

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Ultrasonic shear‐wave reflectometry applied to monitor the dynamic viscosity of reheated edible oil

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