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Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization

Silva, R. C. ; Lee, J. ; Gibon, V. ; Martini, Silvana

Journal of the American Oil Chemists' Society, 2017-08, Vol.94 (8), p.1063-1076 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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Título:
Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization
Autor: Silva, R. C. ; Lee, J. ; Gibon, V. ; Martini, Silvana
Assuntos: Acoustic frequencies ; Acoustic measurement ; Agitation ; Agriculture ; Amplitudes ; Biomaterials ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Crystallization ; Crystallization behavior ; Crystals ; Elasticity ; Food Science ; Frequencies ; High speed ; High speed agitation ; Industrial Chemistry/Chemical Engineering ; Interesterified oil ; Oils & fats ; Original Paper ; Sonication ; Soybean oil ; Ultrasonic imaging ; Ultrasound ; Vegetable oils
É parte de: Journal of the American Oil Chemists' Society, 2017-08, Vol.94 (8), p.1063-1076
Notas: The online version of this article (doi:10.1007/s11746‐017‐3009‐8) contains supplementary material, which is available to authorized users.
Descrição: The objective of this research was to examine the effect of ultrasound frequency and high-speed agitation on lipid crystallization. Interesterified soybean oil was crystallized at 44 °C without and with the application of high intensity ultrasound (HIU—20 and 40 kHz) or with high-speed agitation (6000 and 24,000 rpm). Two tip amplitudes (24 and 108 µm) and three pulse durations were evaluated (5, 10, and 15 s) for the acoustic frequencies tested. Sonication at 20 kHz of frequency significantly reduced crystal size, increased ( p < 0.05) elasticity (435.9 ± 173.3–80,218 ± 15,384 Pa) and SFC (0.2 ± 0.0–4.5 ± 0.4%). No significant difference was observed in the crystallization behavior of these samples when sonicated at different amplitudes for 5 and 10 s. The crystallization behavior was significantly delayed ( p < 0.05) in samples sonicated using 108 µm amplitude for 15 s. Larger crystals were formed in samples sonicated at 40 kHz compared to those obtained with 20 kHz and lower SFC (3.7 ± 0.0%) and elasticity (3943 ± 1459 Pa) values were obtained. High-speed agitation at 24,000 rpm increased SFC (5.5 ± 0.1%) and crystallized area and decreased the elasticity (42,602 ± 11,775 Pa) compared to the samples sonicated at 20 kHz.
Editor: Berlin/Heidelberg: Springer Berlin Heidelberg
Idioma: Inglês

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Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization

Silva, R. C. ; Lee, J. ; Gibon, V. ; Martini, Silvana

Berlin/Heidelberg: Springer Berlin Heidelberg

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