The frequency dependence (1–60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25°C. The attenuation coefficient of all the oils could be described by the relation: α ∼ Afn(with A between 6 and 40 × 10−12, and n between 1.74 and 1.86).
No takes yet. Share an insight, caveat, or question.
Chanamai et al. (1998) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: