Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 1C-a5
Conference information

Oral Presentation
On the emulsion technology using the shock wave
*Ayumi TakemotoAsuka OdaHironori MaeharaToshiaki WatanabeShigeru Itoh
Author information
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Abstract
The shock wave transmitted at the speed that exceeds speed of sound generates the expansion wave by the density difference. Moreover, the sound wave velocity of the shock wave changes depending on the density difference. The shock wave is transmitted fast by the high density.Oil floats on water when water and oil are mixed, and the layer is formed. This is because the density of oil is lower than that of water. This density difference influences the sound wave velocity of the shock wave.Authors experimented on the shock wave load to the mixture of water and oil that formed the layer. The load of the shock wave has emulsified water and oil. This emulsification action is thought to be an influence into which the sound wave velocity of the shock wave changes. In this presentation, the experiment result and the consideration are described.
Content from these authors
© 2009 The Japan Society of Cookery Science
Previous article Next article
feedback
Top