食品与发酵工业2011，Vol.37Issue(7)：176-180,5.
牛奶脂肪含量对超声波检测参数的影响
Effect of Milk Fat on Ultrasonic Parameters
摘要
Abstract
The ultrasonic parameters （velocity and attenuation coefficient） of milk with different fat content were detected at different temperatures. The relationships of fat content and ultrasonic parameters and influence of temperature on these relationships were analyzed. The experimental results showed that changes in fat content had little etfect on the ultrasonic velocity, the maximum rate of the changes of velocity was just 0. 164% at 39. 1℃ ; the change of velocity / temperature in fat content was slightly bigger, the rate of which was 4.29% ; attenuation increased significantly with the increase of fat content, the rate of change of attenuation at 39.1 ℃was the largest of 113.2% , while the changes between attenuation / temperature and fat content was 40.4%. These indicated that the changes of attenuation with changes in fat content was the most obvious, and attenuation was little sensitive to temperature. Therefore, the attenuation coefficient is the better indicator for detecting the difference of milk fat content.关键词
牛奶/超声波/脂肪/声速/衰减/温度Key words
milk/ultrasound/fat/velocity/attenuation/temperature分类
矿业与冶金引用本文复制引用
阮功成,李伟,徐斐,曹慧,郑政..牛奶脂肪含量对超声波检测参数的影响[J].食品与发酵工业,2011,37(7):176-180,5.基金项目
上海市东方学者项目资助 （）
