Factors Affecting Sound Velocity (Triggering Frequency) in Fats and Oils

Hustad, G.O.; Richardson, T.; Winder, W.C.; Dean, Mark

doi:10.3168/jds.s0022-0302(70)86432-3

Cited by 16 publications

(4 citation statements)

References 6 publications

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“…While this is insufficient for entanglements (18), intermolecular penetration may be possible. In the literature several authors have tried to correlate the velocity of sound with the physical properties of oils (2,23). However, the attempts have been only partially successful, one reason being that the differences in the velocities of individual oils are very small (sometimes less than 0.1%).…”

Section: Discussionmentioning

confidence: 99%

Ultrasonic behavior of edible oils: Correlation with rheology

Gladwell

Javanaud

Peers

et al. 1985

J Americ Oil Chem Soc

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Ultrasonic attenuation and velocity are studied for edible oils over the frequency range 2-95 MHz at 19.4 C. Shear and compressional (volume) relaxation spectra are evaluated and compared. Viscoelastic (shear) contribution to attenuation is estimated by Rouse theory. The ratio of volume to shear viscosities decreases with frequency (except for castor oil), indicating that the shear and compressional relaxations are separated on the frequency scale. The results indicate that the molecular rearrangements in the compressional relaxation are long range and require a greater degree of co-operation compared with the shear relaxation. Possible mechanisms for the shear and compressional relaxations are discussed.

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Section: Discussionmentioning

confidence: 99%

Ultrasonic behavior of edible oils: Correlation with rheology

Gladwell

Javanaud

Peers

et al. 1985

J Americ Oil Chem Soc

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“…These include: pulp suspensions, polymer solutions (Kuster & Toksoz, 1974), coal slurries (Davies, 1978;Sayers, 1980), paints (Piostrowska, 1971;Saraf & Samal, 1984), and a number of foods (Zacharias & Parnell, 1972). Ultrasonics has been employed on a number of occasions in the fats and oils industry, but until recently most of these applications have been purely empirical (Gouw & Vlugter, 1967;Hustad, et al, 1970;Kuo, 1975Kuo, ,1979Rao, Reddy & Prabhv, 1980;Bhattacharya & Deo, 1981). This empiricism led to a poor understanding of the full potential and capabilities of the technique.…”

Section: Introductionmentioning

confidence: 99%

Solid fat content determination using ultrasonic velocity measurements

McClements

Povey

1987

Int J of Food Sci Tech

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The ultrasonic group velocity has been measured through 0-20% mass fraction samples of tristearin, tripalmitin, trilaurin and 1-oleodipalmitin suspended in paraffin oil at 25°C and 1 MHz. For tristearin, tripalmitin and trilaurin there is an increase of about 3.1 m/sec per 1% increase in insoluble triglyceride in suspension. For trilaurin and l-oleodipalmitin there is a slight decrease in velocity with increasing soluble triglyceride. The technique may, therefore, prove useful for determination of solubilities of triglycerides in suspension, as well as for determining solid fat contents. For the tristearin/paraffin oil suspensions there is a good correlation between the solid content added and that predicted by a theoretical formula available in the literature (correlation = 0.998 for twenty samples). The reproducibility of the solid fat content determination is k0.2%, the accuracy is about 0.6%. The technique is easily automated, cheap, accurate, rapid and non-intrusive and should, therefore, prove useful both as an in-line quality control monitoring device and as a new instrumental technique for research applications.

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“…Ultrasonics has been used to investigate a number of the properties of fat/oil systems. These include solid fat content (SFC) determinations (1)(2)(3)(4)(5), estimation of crystal compressibilities {5), investigation of equilibrium properties of phase transitions (6} and characterization of liquid oils (7)(8)(9)(10)(11)(12). The majority of these investigations have concentrated on naturally occurring animal or vegetable fats, whose principle constituents are the glycerides.…”

mentioning

confidence: 99%

Investigation of phase transitions in glyceride/paraffin oil mixtures using ultrasonic velocity measurements

McClements

Povey

1988

J Americ Oil Chem Soc

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A pulse echo technique has been used to measure the ultrasonic velocity of a number of 15% w/w glyceride/pa~ affin oil mixtures with increasing temperature (0-70 C). At the lower temperatures the glycerides are completely solid and there is a fairly steady decrease in velocity with temperature {ca. -3.8 ms-lC-1). As the temperature rises the gYycerides become increasingly soluble in the paraffin oil and the velocity decreases more rapidly. Once the glyceride is completely soluble in the paraffin oil, a fairly steady decrease in velocity with temperature (ca. -3.3 ms-lC -1) resumes. The dependence of ultrasonic velocity on the amount of solid glyceride present means the technique can be used to investigate phase transitions in binary glyceride/oil mixtures.

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Factors Affecting Sound Velocity (Triggering Frequency) in Fats and Oils

Cited by 16 publications

References 6 publications

Ultrasonic behavior of edible oils: Correlation with rheology

Ultrasonic behavior of edible oils: Correlation with rheology

Solid fat content determination using ultrasonic velocity measurements

Investigation of phase transitions in glyceride/paraffin oil mixtures using ultrasonic velocity measurements

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