The Ultrasonic Investigation of Phase Transition in Olive Oil up to 0.7 GPa
Aleksander Rostocki , Rafał Tarakowski , P. Kiełczyński , M. Szalewski , A. Balcerzak , S. Ptasznik
AbstractThis paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa. Dependencies of sound velocity, relative ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities. This proves the existence of the first order phase transition in olive oil (liquid to solid-like phase transition). Rapid and large changes in relative attenuation testify to the existence of a phase transition in olive oil. Moreover, the kinetics of phase transition was also investigated. Measurement of acoustic wave velocity and relative attenuation in olive oil during the phase transition and in the high-pressure phase is a novelty. The results obtained can be useful in the development of new methods in food (edible oils) control, processing, and preservation. © 2013 The Author(s).
|Journal series||Journal of the American Oil Chemists Society, ISSN 0003-021X|
|Publication size in sheets||0.5|
|Score|| = 30.0, 17-12-2019, ArticleFromJournal|
= 30.0, 17-12-2019, ArticleFromJournal
|Publication indicators||= 18; : 2013 = 1.071; : 2013 = 1.62 (2) - 2013=1.898 (5)|
|Citation count*||3 (2015-05-14)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.