Abstract
AbstractA pulse echo technique was used to measure the ultrasonic velocity of nine vegetable oils (5–70 C, 1.25 MHz) and a number of liquid triglycerides and triglyceride/sunflower oil mixtures (70 C, 1.25 MHz). The velocities of the vegetable oils at 70 C were related to the velocities of their constituent components using two empirical equations; the first related the velocity of a triglyceride to its molecular formula, and the second related the velocity of an oil to the velocities of its triglyceride components.
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