Frequency dependence of ultrasonic absorption in egg white

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  • P.-K. Choi
    Institute of Industrial Science, University of Tokyo, Minato-ku, Tokyo 106, Japan
  • J.-R. Bae
    Institute of Industrial Science, University of Tokyo, Minato-ku, Tokyo 106, Japan
  • K. Takagi
    Institute of Industrial Science, University of Tokyo, Minato-ku, Tokyo 106, Japan

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<jats:p>Ultrasonic absorption in egg white has been measured in the frequency range of 0.2–10 MHz over the temperature range of 10°–50 °C using the plano-concave resonator method. The results show no difference between thick and thin parts, no aging effect, and no individual difference. The absorption coefficient is found to be proportional to the 1.25(±0.02)th power of frequency over the entire temperature range.</jats:p>

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