ACOUSTICS

Original article

https://doi.org/10.24866/2227-6858/2025-1/175-180

Gorovoy S.V., Korochchentsev V.I., Salnikova E.N., Gubko L.V., Kusnetsova T.A.

Sergey V. Gorovoy, Associate Professor, Department of Electronics, Telecommunications and Instrument Engineering, Far Eastern Federal University; Senior Engineer, V.I. Il'ichev Pacific Oceanological Institute FEB RAS (Vladivostok, Russian Federation). gorovoy.sv@dvfu.ru

Vladimir I. Korochchentsev, Doctor of Physical and Mathematical Sciences, Professor, Department of Electronics, Telecommunications and Instrument Engineering, Far Eastern Federal University (Vladivostok, Russian Federation). vcoroch@mail.ru

Evgeniya N. Salnikova, Candidate of Physical and Mathematical Sciences, Associate Professor, Department of Electronics, Telecommunications and Instrument Engineering, Far Eastern Federal University (Vladivostok, Russian Federation). salnikova.en@dvfu.ru

Ludmila V. Gubko, Assistant, Department of Electronics, Telecommunications and Instrument Engineering, Far Eastern Federal University (Vladivostok, Russian Federation). gubko.lv@dvfu.ru

Tatyana A. Kusnetsova, Master’s Student, Far Eastern Federal University (Vladivostok, Russian Federation), kuznetcova.tak@dvfu.ru

Preliminary results of the study of dependence of sound velocity and attenuation on temperature in edible vegetable oils

Abstract. Preliminary results of the study of the dependence of sound velocity and attenuation on temperature in the range of 10–80 °C at a frequency of 2.5 MHz in soybean and sunflower edible vegetable oils are described. A description of the laboratory installation used is given. This device can also be used to study the dependence of sound velocity and attenuation on temperature in liquids, motor fuels, feed, engine and industrial oils, plastic lubricants and emulsions, including in a wider range of temperatures and at other frequencies. In the studied vegetable oils, when the temperature changes from 10 to 80 °C, the speed and attenuation of the sound decrease. After heating up to 250 °C, exposure and subsequent cooling, the attenuation of sound in them increases by 20 dB or more. An increase in attenuation can be used as a sign of overheating of vegetable oils and serve as a basis for quality control, prohibition of use in a number of culinary technologies and rejection.

Keywords: sound velocity and attenuation, laboratory setup, vegetable oils, quality control

See the reference in English at the end of the article

For citation: Gorovoy S.V., Korochchentsev V.I., Salnikova E.N., Gubko L.V., Kusnetsova T.A. Preliminary results of the study of dependence of sound velocity and attenuation on temperature in edible vegetable oils. FEFU: School of Engineering Bulletin, 2025, no. 1(62), pp. 175–180. (In Russ.).