Abstract
The frequency dependence (1–60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25°C. The attenuation coefficient of all the oils could be described by the relation: α ∼ Af n(with A between 6 and 40 × 10−12, and n between 1.74 and 1.86).
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Chanamai, R., McClements, D.J. Ultrasonic attenuation of edible oils. J Amer Oil Chem Soc 75, 1447–1448 (1998). https://doi.org/10.1007/s11746-998-0198-1
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DOI: https://doi.org/10.1007/s11746-998-0198-1