Effect of temperature on the ultrasonic properties of oil-in-water emulsions

Ratjika Chanamai, John N. Coupland, D. Julian McClements

Research output: Contribution to journalArticlepeer-review

50 Scopus citations


The influence of temperature on the ultrasonic properties of oil-in-water emulsions was investigated. The ultrasonic velocity and attenuation coefficient of a series of corn oil-in-water emulsions with different disperse phase volume fractions (∅=0 to 0.5) and mean droplet radii (r=0.1 to 0.5 μm) were measured as a function of temperature (5 to 50°C). These measurements were in reasonable agreement with predictions made using ultrasonic scattering theory. The ultrasonic velocity of the emulsions was particularly sensitive to their composition, temperature and droplet size. Around 15°C, the ultrasonic velocity was fairly insensitive to oil concentration. Below this temperature, it increased with oil concentration, whilst above this temperature it decreased. The ultrasonic velocity increased with droplet size. The attenuation coefficient of the emulsions was much more sensitive to composition and droplet size, rather than temperature. It increased with oil concentration and decreased with temperature. The implications of these results for the use of ultrasound for determining the size distribution and concentration of droplets in emulsions are investigated.

Original languageEnglish (US)
Pages (from-to)241-250
Number of pages10
JournalColloids and Surfaces A: Physicochemical and Engineering Aspects
Issue number2
StatePublished - Aug 10 1998

All Science Journal Classification (ASJC) codes

  • Surfaces and Interfaces
  • Physical and Theoretical Chemistry
  • Colloid and Surface Chemistry


Dive into the research topics of 'Effect of temperature on the ultrasonic properties of oil-in-water emulsions'. Together they form a unique fingerprint.

Cite this