Abstract
Measurements of ultrasound wave absorption are conducted at a frequency of 3 MHz in 3% suspensions of starch, gelatin, and lactose. It is shown that the dynamics of the additional ultrasound wave absorption coefficient in the suspensions carries information on the processes of swelling, dissolution, and the phase and structural periods occurring in the interaction of the disperse and dispersoid phases; it also reflects the influence of the temperature field on these processes.
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