Ultrasonic attenuation of edible oils

Abstract

Abstract 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 ∼ Af n (with A between 6 and 40 × 10 −12 , and n between 1.74 and 1.86).