"1"^^ . "\u0160\u00E1lov\u00E1, A." . "247445" . . "Z(MSM6046137305)" . "3"^^ . "RIV/60461373:22330/10:00024430" . . "Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution" . "Process Engineering Publisher, Novosad, J." . . "Pour, Vladim\u00EDr" . "Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution"@en . . "2010-01-01+01:00"^^ . . "[E7F6915D0B1A]" . "22330" . "Bubn\u00EDk, Zden\u011Bk" . . . "978-80-02-02210-7" . . "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 . "Praha" . . "Praha" . . "Henke, Svatopluk" . . "ultrasound; concentration measurement, food processing, database of physical properties"@en . "Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution"@en . . "CHISA 2010" . . "Application of low intensity ultrasonic technique for measurement of physical properties of sucrose and ethanol solution" . . . . . "RIV/60461373:22330/10:00024430!RIV11-MSM-22330___" . "4"^^ .