About: Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution

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About: Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Ultrasound found many various utilizations in food and chemical processing and control. The paper deals with an important application of the ultrasonic technique for concentration measurement of ethanol and sucrose solutions. In food processing, a division is made between low-intensity ultrasound (<1 W/cm 2), which is used as a non-destructive analytical method to assess the composition, structure or flow rate of foods and high intensity ultrasound (10-1000 W/cm2), which is used at higher frequencies (up to 2.5 MHz) to cause physical disruption of tissues, create emulsions, clean equipment or promote chemical reactions (e.g. oxidation). The Low Intensity Ultrasonic Technique was applied for experiments in this work. Sound velocity was measured for solutions of pure sucrose and technical sugar and for mixture of ethanol-water. The device LiquiSonicLab of firm Sensotech (Germany) was applied for this reason. Results were obtained partly as values of sound velocity and also as a difference Ultrasound found many various utilizations in food and chemical processing and control. The paper deals with an important application of the ultrasonic technique for concentration measurement of ethanol and sucrose solutions. In food processing, a division is made between low-intensity ultrasound (<1 W/cm 2), which is used as a non-destructive analytical method to assess the composition, structure or flow rate of foods and high intensity ultrasound (10-1000 W/cm2), which is used at higher frequencies (up to 2.5 MHz) to cause physical disruption of tissues, create emulsions, clean equipment or promote chemical reactions (e.g. oxidation). The Low Intensity Ultrasonic Technique was applied for experiments in this work. Sound velocity was measured for solutions of pure sucrose and technical sugar and for mixture of ethanol-water. The device LiquiSonicLab of firm Sensotech (Germany) was applied for this reason. Results were obtained partly as values of sound velocity and also as a difference (en)
Title	Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution (en)
skos:prefLabel	Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution (en)
skos:notation	RIV/60461373:22330/10:00024430!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Henke, Svatopluk Pour, Vladimír Bubník, Zdeněk
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	247445
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024430
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	ultrasound; concentration measurement, food processing, database of physical properties (en)
http://linked.open.../riv/klicoveSlovo	ultrasound database of physical properties food processing concentration measurement
http://linked.open...ontrolniKodProRIV	[E7F6915D0B1A]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	CHISA 2010
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Bubník, Zdeněk Henke, Svatopluk Pour, Vladimír Šálová, A.
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Process Engineering Publisher, Novosad, J.
https://schema.org/isbn	978-80-02-02210-7
http://localhost/t...ganizacniJednotka	22330

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