Ultrasonic characterization of emulsions: milk and water in oil
Ricardo Tokio Higuti, E. Bacaneli, Celso Massatoshi Furukawa, Júlio C. Adamowski · 1999
Measurements of ultrasonic attenuation and velocity in milk and low concentration water-in-oil (W/O) emulsion were conducted, using a measurement cell with a double-element transducer that eliminates diffraction losses. The milk is characterized by the attenuation coefficient, while in the case of water-in-oil emulsions, the characterization is best represented by the propagation velocity.