Ultrasonic properties of partially frozen sucrose solutions

Ibrahim Gülseren; John N. Coupland

doi:10.1016/j.jfoodeng.2008.05.012

Ultrasonic properties of partially frozen sucrose solutions

Ibrahim Gülseren, John N. Coupland

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

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 language	English (US)
Pages (from-to)	330-335
Number of pages	6
Journal	Journal of Food Engineering
Volume	89
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2008.05.012
State	Published - Dec 2008

All Science Journal Classification (ASJC) codes

Food Science

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10.1016/j.jfoodeng.2008.05.012

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title = "Ultrasonic properties of partially frozen sucrose solutions",

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.",

author = "Ibrahim G{\"u}lseren and Coupland, {John N.}",

note = "Funding Information: The project was supported by the National Research Initiative of the USDA Cooperative State Research, Education and Extension Service, Grant number 2003-35503-13852. Copyright: Copyright 2008 Elsevier B.V., All rights reserved.",

year = "2008",

month = dec,

doi = "10.1016/j.jfoodeng.2008.05.012",

language = "English (US)",

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journal = "Journal of Food Engineering",

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T1 - Ultrasonic properties of partially frozen sucrose solutions

AU - Gülseren, Ibrahim

AU - Coupland, John N.

N1 - Funding Information: The project was supported by the National Research Initiative of the USDA Cooperative State Research, Education and Extension Service, Grant number 2003-35503-13852. Copyright: Copyright 2008 Elsevier B.V., All rights reserved.

PY - 2008/12

Y1 - 2008/12

N2 - 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.

AB - 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.

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DO - 10.1016/j.jfoodeng.2008.05.012

M3 - Article

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SP - 330

EP - 335

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 3

ER -

Ultrasonic properties of partially frozen sucrose solutions

Abstract

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