READ ME File For 'Mechanistic probes into the action of high-intensity ultrasound within edible lipids'

Dataset DOI: 10.5258/SOTON/D2109

ReadMe Author: Jack Youngs, University of Southampton ORCID ID: https://orcid.org/0000-0001-7096-4532

This dataset supports the thesis entitled: Understanding bubble dynamics within sonicated edible lipids to enhance their physicochemical properties.
AWARDED BY: Univeristy of Southampton
DATE OF AWARD: 2022

DESCRIPTION OF THE DATA
This data set underpins the research and discussions detailed within the third results chapter (Chapter 5) of the thesis, given the same title for simplicity. The work within this chapter investigates the underlying HIU mechanism to identify which HIU behaviours are crucial to the beneficial action of HIU within edible lipid systems. This has potential to lead to amplification of behaviours beneficial to the lipid crystallisation and minimise the detrimental effects in future. This was conducted within an all-purpose shortening sample in the presence of high-intensity ultrasound (20 kHz) employing a 3.2 mm PLE tip. For example, the effect of HIu was compared to sample agitation approaches with comparable liquid flow rates delivered by HIU, the isolation of the pressure shock wave from other gas bubble behaviours and the importance of the point at which HIU was applied within the crystallisation timeline. This study incorporated a range of data types includes that used in monitoring the crystallisation kinetics using pNMR technique, physical property analysis (hardness, viscoelasticity, melting profile), the crystal microstructure and attenuation within hydrophone pressure measurements.
Solid fat content (SFC) measurements collected using NMR Minispec mq20 series (Bruker, California, USA). This data is fitted to the Gompertz kinetics model which yields the induction time for crystallisation (λ) and the maximal crystal growth rate (μ) Hardness data collected using a Texture Analyser (model TA, XT Plus, Texture Technologies Corp., Scarsdale, NY, USA). Melting behaviour analysed using differential scanning calorimeter (DSC-TA Instruments, New Castle, DE, USA). Viscoelastic properties measured using magnetic bearing rheometer (model AR-G2, TA Instruments, New Castle, DE, USA). Crystal microstructure was determined using a polarised light microscope (PLM-Olympus BX 41, Tokyo, Japan) fitted with a digital camera (Infinity 2, Lumenera Scientific, Ottawa, Canada). Hydrophone data collected using an oscilloscope or a DAQ card and was processed using VB2010 software utilising NI Measurement studio.
The data mainly consists of text files (comma delimited) for ease of use. The raw data can be visualised using the following software where applicable: Hardness: Exponent Stable Micro Systems , Melting profile: TA Instruments Universal Analyis 2000, Viscoeleasticity: TA Advantage. Several Origin project files (.opju) are also included and can be visualised using the related software package Origin 2020b or later. 

Definition of acronyms, codes, and abbreviations: G' is the elastic modulus, G" is the viscous modulus, Tp is the peak melting point and ΔHm is the melting enthaply.
Temporal information (beginning and end dates of data collection) are included in the data files where appropriate. Units of measurements: Hardness measurements are given in Newtons (N). Viscoelastic properties are given in Pascal (Pa). Voltage units for hydrophone data. 


This dataset contains 10 folders and one Origin (.opju) file. Each folder contains the experimental data used for a specific figure reported in the thesis chapter and sub-folders are also used where applicable.

Figure 5.1 and 5.2		Origin project file (.opju) containing the bifurcated streamer (BiS) lifetime data for HIU treatments with final power levels of 18 W or 36 W, compared for the two supercooling temperatures. This is accompanied with a .csv file summarising the data.

Figure 5.3 and 5.13		Raw and processed data files relating to the physical property analysis (DSC, G', G'', Hardness) conducted for all-purpose shortening samples with: agitation or additional pre-crystallised APS material, either with or without HIU (75 W, 10 sec).

Figure 5.4			Hydrophone data collected during HIU treatments with and without the addition of an inner cell component to the setup.

Figure 5.5			Polarised microscopy images recorded after 60 mins of lipid crystallisation at 30'C, with or without the addition of an inner cell component to the HIU setup.

Figure 5.6			Raw and processed data files relating to the physical property analysis (DSC, G', G'', Hardness) conducted for all-purpose shortening samples with the addition of an inner cell component to the HIU setup. 

Figure 5.7 and 5.12		Polarised microscopy images recorded after 60 mins of lipid crystallisation at 30'C with: agitation or additional pre-crystallised APS material, either with or without HIU (75 W, 10 sec).

Figure 5.8			Polarised microscopy images recorded before HIU treatment (pre-HIU) and after 60 mins of lipid crystallisation at 30'C. HIU was applied at either 7 min, 10 min, 15 min or 18 min into the lipid crystallisation process. This was compared to without HIU control sample.

Figure 5.9			Hydrophone data recorded over 10 second period during HIU treatments (75 W) at different time points after start of lipid crystallisation experiment.

Figure 5.10 and 5.11		Raw and processed data files relating to the physical property analysis (DSC, G', G'', Hardness) conducted for all-purpose shortening samples treated with HIU at different time points after start of lipid crystallisation experiment. 

Table 9.4			Raw and processed data files relating to the physical property analysis (DSC, G', G'', Hardness) conducted for all-purpose shortening samples treated with HIU with differing amounts of cluster restriction (PLE tip secured within a glass tube, its position from the opening at the end of the tube was increased). 


Date of data collection: 01/09/2019 to 01/06/2021

Information about geographic location of data collection: University of Southampton, U.K. and Utah State University, U.S.

Licence:
CC-BY

Related projects/Funders:
[This project was supported by Agriculture and Food Research Initiative (AFRI) Grant No. 2017-67017-26476 from the USDA National Institute of Food and Agriculture, Improving Food Quality–A1361.]


Date that the file was created: January, 2022