Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024430" target="_blank" >RIV/60461373:22330/10:00024430 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution
Original language description
Ultrasound found many various utilizations in food and chemical processing and control. The paper deals with an important application of the ultrasonic technique for concentration measurement of ethanol and sucrose solutions. In food processing, a division is made between low-intensity ultrasound (<1 W/cm 2), which is used as a non-destructive analytical method to assess the composition, structure or flow rate of foods and high intensity ultrasound (10-1000 W/cm2), which is used at higher frequencies (up to 2.5 MHz) to cause physical disruption of tissues, create emulsions, clean equipment or promote chemical reactions (e.g. oxidation). The Low Intensity Ultrasonic Technique was applied for experiments in this work. Sound velocity was measured for solutions of pure sucrose and technical sugar and for mixture of ethanol-water. The device LiquiSonicLab of firm Sensotech (Germany) was applied for this reason. Results were obtained partly as values of sound velocity and also as a differenc
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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