Rostocki A J, Tarakowski R, Kiełczyński P, Szalewski M, Balcerzak A, Ptasznik S
Faculty of Physics, Warsaw University of Technology, ul. Koszykowa 75, 00-662 Warsaw, Poland.
J Am Oil Chem Soc. 2013 Jun;90(6):813-818. doi: 10.1007/s11746-013-2223-2. Epub 2013 Mar 12.
This paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa. Dependencies of sound velocity, relative ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities. This proves the existence of the first order phase transition in olive oil (liquid to solid-like phase transition). Rapid and large changes in relative attenuation testify to the existence of a phase transition in olive oil. Moreover, the kinetics of phase transition was also investigated. Measurement of acoustic wave velocity and relative attenuation in olive oil during the phase transition and in the high-pressure phase is a novelty. The results obtained can be useful in the development of new methods in food (edible oils) control, processing, and preservation.
本文介绍了在压力高达0.7 GPa范围内，对已知化学成分的橄榄油中的声速和衰减进行的测量，测量结果作为压力的函数。声速、相对超声波衰减、体积和绝热压缩率对压力的依赖性呈现出不连续性。这证明了橄榄油中存在一级相变（从液态到类固态相变）。相对衰减的快速且大幅变化证明了橄榄油中存在相变。此外，还研究了相变动力学。在相变过程中和高压相中测量橄榄油中的声波速度和相对衰减是一项新进展。所获得的结果可能有助于开发食品（食用油）控制、加工和保存方面的新方法。
