Apparatus and method for non-contact (stand-off) ultrasonic determination of certain characteristics of fluids in containers or pipes are described. A combination of swept frequency acoustic interferometry (SFAI), wide-bandwidth, air-coupled acoustic transducers, narrowband frequency data acquisition, and data conversion from the frequency domain to the time domain, if required, permits meaningful information to be extracted from such fluids.

Different physical models for the Snoek-type relaxation in ternary systems (Fe-C-Me) are analyzed from the viewpoint of a distance of interatomic interaction taken into account: For non-saturated from the viewpoint of overlapping of interatomic interaction in b.c.c. alloys the physically sufficient and optimal for the computer simulation is the short-range model, which takes into account the interatomic interaction and the average amount of substitutional atoms in the first coordination shell, only. For high alloyed b.c.c. systems (i.e. with the overlapped interatomic interaction) the carbon atom undergoes an interaction of a few substitutional atoms simultaneously. That leads to the appearance of one broadened Snoek peak. Activation energy of such a peak is summed from the "elastic" and "chemical" interatomic interactions. Experimental results for alloys with b.c.c. solid solution structure and its computer simulations allow to introduce the new criterion for the high alloy state of monophase steels: the high alloyed state corresponds to the situation when substitutional atoms can not be considered any longer as the isolated atoms. From the viewpoint of mechanical spectroscopy this situation corresponds to the appearance of one broadened IF Snoek-type peak instead of two peaks existed for the steels with lower substitutional atom concentration.

This book is a comprehensive and practical guide to the use of ultrasonic techniques for the characterization of fluids. Focusing on ultrasonic velocimetry, the author covers the basic topics and techniques necessaryfor successful ultrasound measurements on emulsions, dispersions, multiphase media, and viscoelastic/viscoplastic materials. Advanced techniques such as scattering, particle sizing, and automation are also presented. As a handbook for industrial and scientific use, Ultrasonic Techniques for Fluids Characterization is an indispensable guide to chemists and chemical engineers using ultrasound for research or process monitoring in the chemical, food processing, pharmaceutical, cosmetic, biotechnology,and fuels industries. Appeals to anyone using ultrasound to study fluids Provides the first detailed description of the ultrasound profiling technique for dispersions Describes new techniques for measuring phase transitions and nucleation, such as water/ice and oil/fat Presents the latest ultrasound techniques for particle sizing in concentrated systems Explains new techniques for compressibility measurements in dispersions and fluids, including cell suspensions Contains a detailed treatment of ultrasound scattering theory Written by one of the leading researchers in the field Includes over 350 references to the primary literature

Proceedings of SPIE present the original research papers presented at SPIE conferences and other high-quality conferences in the broad-ranging fields of optics and photonics. These books provide prompt access to the latest innovations in research and technology in their respective fields. Proceedings of SPIE are among the most cited references in patent literature.

A noncontact technique has been developed for the remote interrogation of submerged and limited access metal containers for determining the presence of fluid inside, The technique is based on the damping effect of water on the thickness mode resonance of the container wall. A transmitter-receiver pair of piezoelectric transducers is placed at a standoff distance of 5 mm from the container wall with the water outside the container providing ultrasonic coupling medium. The excitation frequency applied to the transmitter is swept between 0.8-4.0M Hz and the receiver transducer detects the signal, in the form of a frequency spectrum, returned from the wall. By analyzing the variation in the observed spectrum, it is straightforward to determine whether the container is fluid or air backed thereby detecting if the container has leaked.

A comprehensive resource for information about differenttechnologies and methods to measure and analyze contamination ofair, water, and soil. * Serves as a technical reference in the field of environmentalscience and engineering * Includes information on instrumentation used for measurement andcontrol of effluents and emissions from industrial facilities thatcan directly influence the environment * Focuses on applications, making it a practical reference tool

This new edition of the definitive work on doing paleoethnobotany brings the book up to date by incorporating new methods and examples of research, while preserving the overall organization and approach of the book to facilitate its use as a textbook. In addition to updates on the comprehensive discussions of macroremains, pollen, and phytoliths, this edition includes a chapter on starch analysis, the newest tool in the paleoethnobotanist's research kit. Other highlights include updated case studies; expanded discussions of deposition and preservation of archaeobotanical remains; updated historical overviews; new and updated techniques and approaches, including insights from experimental and ethnoarchaeological studies; and a current listing of electronic resources. Extensively illustrated, this will be the standard work on paleoethnobotany for a generation.

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.