Characterisation of frozen orange juice by ultrasound and wavelet analysis

@inproceedings{Lee2004CharacterisationOF,
  title={Characterisation of frozen orange juice by ultrasound and wavelet analysis},
  author={Suyong Lee and Laura J. Pyrak-Nolte and Paul Cornillon and Osvaldo H. Campanella},
  year={2004}
}
Ultrasound technology was used to analyse the freezing behaviour of orange juice. The ultrasonic properties of orange juice, specifically velocity and attenuation coefficient, were characterised as the temperature was decreased from 20 to −50 °C. The results were compared with NMR free induction decay data and correlated with the amount of unfrozen water present in the frozen sample. The velocities of longitudinal waves (P-wave) and shear waves (S-wave) in frozen orange juice were measured… CONTINUE READING