Ultrasonic properties of partially frozen sucrose solutions

Ibrahim Gülseren, John N. Coupland

Research output: Contribution to journalArticlepeer-review

13 Scopus citations


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 languageEnglish (US)
Pages (from-to)330-335
Number of pages6
JournalJournal of Food Engineering
Issue number3
StatePublished - Dec 2008

All Science Journal Classification (ASJC) codes

  • Food Science


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