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Temperature Dependence of Bulk Viscosity in Edible Oils using Acoustic Spectroscopy
Journal of Food Processing & Technology
When ultrasound waves are applied to a compressible Newtonian fluid, bulk viscosity plays an important parameter to cause attenuation. Ultrasound spectroscopy is an important technique to characterise and determine the physico-chemical properties of many food components because it is a non-invasive, non-destructive, easy and accurate technique. The aim of this study was to find the bulk viscosity of three brands of sunflower and extra-virgin olive oil by using the Navier's-Stoke equation acrossdoi:10.4172/2157-7110.1000676 fatcat:35ltjnjxprdf5exji3vn6wdfvq