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Potential effect of cavitation on the physical properties of interesterified soybean oil using high-intensity ultrasound: A long-term storage study

Potential effect of cavitation on the physical properties of interesterified soybean oil using high-intensity ultrasound: A long-term storage study
Potential effect of cavitation on the physical properties of interesterified soybean oil using high-intensity ultrasound: A long-term storage study

The objective of this research was to evaluate if cavitation events generated during sonication (20 kHz, 216 μm amplitude, 10 s) are responsible for changes in physical properties of a fat with low levels of saturated fatty acids and if these changes are maintained during storage. The fat was crystallized at 24 and 34 °C and stored at 25 °C for up to 24 weeks. An increase in solid fat content and melting enthalpy was observed for sonicated samples crystallized at 34 °C and an increase in elasticity was observed for sonicated samples crystallized at 24 °C (P < 0.05). Hardness increased in sonicated samples crystallized at 24 and 34 °C (P < 0.05) after 60 min of crystallization and after 24 weeks storage. Elasticity of non-sonicated samples crystallized at 24 °C decreased (P < 0.05) after storage at 25 °C for 48 h while it remained constant in sonicated samples. Sonicated samples had more, and smaller crystals compared to the non-sonicated ones. No significant change was observed in physical properties of sonicated samples crystallized at 24 °C and 34 °C during the 24 weeks of storage. Sonication at 24 °C was less efficient at changing the physical properties of the fat compared to 34 °C; however, the number of subharmonic components generated during sonication at these two temperatures was not affected by crystallization temperature. These results suggest that changes in physical properties are associated with secondary effects of sonication such as bubble streamers rather than changes in cluster dynamics.

Cavitation, Crystallization behavior, Interesterified oil, Storage, Ultrasound
0003-021X
1105-1117
Lee, Juhee
79f939d9-bb95-42a4-8c40-1247aff870d8
Youngs, Jack
bdc2f78f-ae97-4faf-8930-1970ca697867
Birkin, Peter
ba466560-f27c-418d-89fc-67ea4f81d0a7
Truscott, Tadd
a7f0e66d-3c20-40ca-b795-bc9beec07132
Martini, Silvana
07d2edd4-c0d9-4703-aa4a-877c83ad7769
Lee, Juhee
79f939d9-bb95-42a4-8c40-1247aff870d8
Youngs, Jack
bdc2f78f-ae97-4faf-8930-1970ca697867
Birkin, Peter
ba466560-f27c-418d-89fc-67ea4f81d0a7
Truscott, Tadd
a7f0e66d-3c20-40ca-b795-bc9beec07132
Martini, Silvana
07d2edd4-c0d9-4703-aa4a-877c83ad7769

Lee, Juhee, Youngs, Jack, Birkin, Peter, Truscott, Tadd and Martini, Silvana (2020) Potential effect of cavitation on the physical properties of interesterified soybean oil using high-intensity ultrasound: A long-term storage study. JAOCS, Journal of the American Oil Chemists' Society, 97 (10), 1105-1117. (doi:10.1002/aocs.12414).

Record type: Article

Abstract

The objective of this research was to evaluate if cavitation events generated during sonication (20 kHz, 216 μm amplitude, 10 s) are responsible for changes in physical properties of a fat with low levels of saturated fatty acids and if these changes are maintained during storage. The fat was crystallized at 24 and 34 °C and stored at 25 °C for up to 24 weeks. An increase in solid fat content and melting enthalpy was observed for sonicated samples crystallized at 34 °C and an increase in elasticity was observed for sonicated samples crystallized at 24 °C (P < 0.05). Hardness increased in sonicated samples crystallized at 24 and 34 °C (P < 0.05) after 60 min of crystallization and after 24 weeks storage. Elasticity of non-sonicated samples crystallized at 24 °C decreased (P < 0.05) after storage at 25 °C for 48 h while it remained constant in sonicated samples. Sonicated samples had more, and smaller crystals compared to the non-sonicated ones. No significant change was observed in physical properties of sonicated samples crystallized at 24 °C and 34 °C during the 24 weeks of storage. Sonication at 24 °C was less efficient at changing the physical properties of the fat compared to 34 °C; however, the number of subharmonic components generated during sonication at these two temperatures was not affected by crystallization temperature. These results suggest that changes in physical properties are associated with secondary effects of sonication such as bubble streamers rather than changes in cluster dynamics.

Full text not available from this repository.

More information

Accepted/In Press date: 3 August 2020
e-pub ahead of print date: 28 August 2020
Published date: October 2020
Keywords: Cavitation, Crystallization behavior, Interesterified oil, Storage, Ultrasound

Identifiers

Local EPrints ID: 445620
URI: http://eprints.soton.ac.uk/id/eprint/445620
ISSN: 0003-021X
PURE UUID: b31577bc-b111-4d38-8049-b8369310d4a5
ORCID for Peter Birkin: ORCID iD orcid.org/0000-0002-6656-4074

Catalogue record

Date deposited: 18 Dec 2020 17:31
Last modified: 18 Feb 2021 16:42

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