Abstract

AbstractUltrasonic attenuation and velocity are studied for edible oils over the frequency range 2–95 MHz at 19.4 C. Shear and compressional (volume) relaxation spectra are evaluated and compared. Viscoelastic (shear) contribution to attenuation is estimated by Rouse theory. The ratio of volume to shear viscosities decreases with frequency (except for castor oil), indicating that the shear and compressional relaxations are separated on the frequency scale. The results indicate that the molecular rearrangements in the compressional relaxation are long range and require a greater degree of co‐operation compared with the shear relaxation. Possible mechanisms for the shear and compressional relaxations are discussed.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.