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Absorption of ultrasound waves during dynamic processes in disperse systems

机译:分散系统动态过程中的超声波吸收

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摘要

Measurements of ultrasound wave absorption are conducted at a frequency of 3 MHz in 3% suspensions of starch, gelatin, and lactose. It is shown that the dynamics of the additional ultrasound wave absorption coefficient in the suspensions carries information on the processes of swelling, dissolution, and the phase and structural periods occurring in the interaction of the disperse and dispersoid phases; it also reflects the influence of the temperature field on these processes.
机译:超声波吸收的测量以3%的淀粉,明胶和乳糖的3%悬浮液中的3MHz进行。 结果表明,悬浮液中额外的超声波吸收系数的动态携带有关在分散和分散阶段的相互作用中发生的溶胀,溶解和相位和结构周期的信息; 它还反映了温度场对这些过程的影响。

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