alpha-Relaxation in honey study versus moisture content High frequency ultrasonic investigation around room temperature

作者：Laux Didier^*; Camara Vivian Cereser; Rosenkrantz Eric

来源：Journal of Food Engineering, 2011, 103(2): 165-169.

DOI：10.1016/j.jfoodeng.2010.10.012

• Honey
• Ultrasonic spectroscopy
• Longitudinal Naves
• Moisture content

Ultrasonic longitudinal attenuation and velocity have been measured for various frequencies between 05 and 135 MHz versus temperature in honeys with moisture contents between 15% and 19% With the help of attenuation measurements the temperature of the alpha transition T(alpha) (associated with the glass transition) has been deduced versus moisture content and ultrasonic frequency Regarding the high sensitivity of T(alpha), towards moisture content one can distinguish two honeys with moisture contents difference less than 01% Considering the fact that the experiments are not difficult t

• 出版日期2011-3