Variation of Ultrasonic Velocity and Absorption with Temperature and Frequency in High Viscosity Vegetable Oils

スポンサーリンク

概要

• 論文の詳細を見る

• The ultrasonic velocity and absorption in vegetable oils are measured. In the temperature range 0℃ -60℃, the velocity decreases approximately linearly with increasing temperature, and increases with increasing frequency. The absorption decreases not only with increasing temperature but also with increasing frequency. In the neighbourhood of the frequency range of 0.5 MHz-1.5 MHz a rapid variation of absorption is recognized. The flow of liquid which comes from the mechanical disturbance and thermal convection exerts great influence on the stability of the image on the indicator of the ultrasonic apparatus.

• 社団法人応用物理学会の論文
• 1971-02-05

著者

• KUO Hung-Liang

  Chung Yuan College of Science and Engineering

関連論文

• Variation of Ultrasonic Velocity and Absorption with Temperature and Frequency in High Viscosity Fish Oils
• Variation of Ultrasonic Velocity and Absorption with Temperature and Frequency in High Viscosity Vegetable Oils

スポンサーリンク