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Data from: Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer

    The processing of healthy foods remains a challenge and any technology with the ability to tailor the physical properties of new materials is in demand. High-intensity ultrasound (HIU) has been identified as a useful processing technique for such activities particularly for edible lipids. HIU has been known to alter the crystallisation kinetics and in turn the resultant physicochemical properties for specific food applications. The role of cavitation dynamics during treatment of oils with HIU is of interest, with the knowledge gained allowing for insight into the complex and still undefined mechanism of action. To this end, the crystallisation kinetics of an edible lipid were investigated in the presence of several distinctly different cavitation conditions.

    SGP97 Upper Air: DOE ARM 915 MHz Profiler Winds

      This data set contains hourly average profiles of wind speed and direction, u and v wind components (from the Radar Wind Profiler), and virtual temperature (from the RASS [Radio Acoustic Sounding System]).

      SGP97 Upper Air: DOE ARM 915 MHz Profiler RASS

        This data set contains hourly average profiles of wind speed and direction, u and v wind components (from the Radar Wind Profiler), and virtual temperature (from the RASS [Radio Acoustic Sounding System]).

        SGP97 Upper Air: DOE ARM 50 MHz Profiler RASS

          This data set covers the period from 1 June through 31 July 1997. The SGP97 domain is approximately 97W to 99W longitude and 34.5N to 37N latitude. These data are in their original NetCDF format. The 50-MHz Radar Wind Profiler/RASS (RWP50) measures wind profiles from (nominally) 2 to 12 km and virtual temperature profiles from 2 to 4 km. It operates by transmitting electromagnetic energy into the atmosphere and measuring the strength and frequency of backscattered energy.