Abstract
A new ultrasonic method — thermoacoustic analysis — is reported for the detection of the added chemical preservatives in branded milk. The nature of variation and shift in the thermal response of the acoustic parameters specific acoustic impedance, adiabatic compressibility and Rao’s specific sound velocity for different samples of branded milk as compared to the chemical added pure milk are explained as due to the presence of chemicals in these branded samples.
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Mohanan, S., Thomas Panicker, P.G., Iype, L. et al. A new ultrasonic method to detect chemical additives in branded milk. Pramana - J Phys 59, 525–529 (2002). https://doi.org/10.1007/s12043-002-0049-9
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DOI: https://doi.org/10.1007/s12043-002-0049-9