A poroelastic model for wave propagation in partially frozen orange juice
- 1 May 2007
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 80 (1) , 11-17
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Ultrasonic monitoring of food freezingJournal of Food Engineering, 2004
- Characterisation of frozen orange juice by ultrasound and wavelet analysisJournal of the Science of Food and Agriculture, 2004
- Seismic attenuation due to wave‐induced flowJournal of Geophysical Research, 2004
- White's model for wave propagation in partially saturated rocks: Comparison with poroelastic numerical experimentsGeophysics, 2003
- Extension of Biot’s theory of wave propagation to frozen porous mediaThe Journal of the Acoustical Society of America, 1994
- Elastic properties of three-dimensional percolation networks with stretching and bond-bending forcesPhysical Review B, 1988
- Theory of dynamic permeability and tortuosity in fluid-saturated porous mediaJournal of Fluid Mechanics, 1987
- Computed seismic speeds and attenuation in rocks with partial gas saturationGeophysics, 1975
- Technical note: Changes in the velocity of ultrasound in meat during freezingInternational Journal of Food Science and Technology, 1974
- Theory of Propagation of Elastic Waves in a Fluid-Saturated Porous Solid. I. Low-Frequency RangeThe Journal of the Acoustical Society of America, 1956