Preliminary results of the study of dependence of sound velocity and attenuation on temperature in edible vegetable oils
DOI:
https://doi.org/10.24866/2227-6858/2025-1/175-180Keywords:
sound velocity and attenuation, laboratory setup, vegetable oils, quality controlAbstract
Preliminary results of the study of the dependence of sound velocity and attenuation on temperature in the range of 10–80 °C at a frequency of 2.5 MHz in soybean and sunflower edible vegetable oils are described. A description of the laboratory installation used is given. This device can also be used to study the dependence of sound velocity and attenuation on temperature in liquids, motor fuels, feed, engine and industrial oils, plastic lubricants and emulsions, including in a wider range of temperatures and at other frequencies. In the studied vegetable oils, when the temperature changes from 10 to 80 °C, the speed and attenuation of the sound decrease. After heating up to 250 °C, exposure and subsequent cooling, the attenuation of sound in them increases by 20 dB or more. An increase in attenuation can be used as a sign of overheating of vegetable oils and serve as a basis for quality control, prohibition of use in a number of culinary technologies and rejection.
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