READ ME File For 'Bubble dynamics in the presence of lipid crystallisation' Dataset DOI: 10.5258/SOTON/D2112 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 soniacted 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 second results chapter (Chapter 4) of the thesis, given the same title for simplicity. The work within this chapter investigates the effect of different cavitation cluster behaviours upon the lipid crystallisation process of an all-purpose shortening sample in the presence of high-intensity ultrasound. This includes 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. 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 20 folders. Each folder contains the experimental data used for a specific figure reported in the thesis chapter where applicable. Sub-folders are used where necessary to separate data by ultrasonic power level. Figure 4.1 Origin project file (.opju) containing the raw solid-fat content (SFC) data recorded as a function of time at two supercooling temperatures and five different HIU power levels (each given by a unique cavitation environment) plus without HIU control. This was used to identify the timescales of the lipid crystallisation process for each supercooling condition. Figure 4.2 Polarised microscopy images of all-purpose shortening sample recorded with and without HIU treatments (75 W) at two supercooling temperatures. These were taken at four time intervals within the lipid crystallisation process in each case, at 10 min, post-HIU (time dependent on supercooling), 30 min and 60 min. This is accompanied with PLM calculations excel worksheet. Figure 4.3 Hydrophone data recorded over a 10 second period during continuous HIU operation in either liquid soybean oil or all-purpose shortening samples for comparison of attenuation effects. Figure 4.4 Hydrophone data recorded over a 10 second period during continuous HIU operation in all-purpose shortening sample for comparison of attenuation effect at the start and end of the HIU treatment. Figure 4.5 Origin project file (.opju) containing the data used to compare the different crystallisation kinetics models to fit to the solid-fat content vs. time data. Figure 4.6 .csv and .dat files containing the raw solid-fat content (SFC) data recorded as a function of time at two supercooling temperatures and five different HIU power levels (each given by a unique cavitation environment) plus without HIU control. Figure 4.7 Two .dat files containing the Gompertz kinetic fitting parameters, either crystal growth rate or induction time for crystallisation. Figure 4.8 Polarised microscopy images of all-purpose shortening sample recorded with and without HIU treatments (11-75 W) immediately after HIU treatment was terminated. Figure 4.9 Polarised microscopy images of all-purpose shortening sample recorded with and without HIU treatments (11-75 W) after 60 min of crystallisation experiment. Figure 4.10 Raw hardness data collected for two supercooling temperatures and five HIU power levels (five unique cavitation clusters) plus without HIU control sample. This is accompanied with a .csv summary file (Hardness - complete). Figure 4.11 Raw elastic modulus data collected for two supercooling temperatures and five HIU power levels (five unique cavitation clusters) plus without HIU control sample. This is accompanied with a .csv summary file (G' - complete). Figure 4.12 Summary file (.csv) of viscous modulus data collected for two supercooling temperatures and five HIU power levels (five unique cavitation clusters) plus without HIU control sample (G'' - complete). This is accompanied by the crossover strain data given as .csv file (Crossover strain - complete). Figure 4.13 Raw melting point and enthalpy data collected by DSC for two supercooling temperatures and five HIU power levels (five unique cavitation clusters) plus without HIU control sample. This is accompanied with .csv summary files (DSC Enthalpy - complete and DSC melting point - complete). Figure 4.14 Data detailing the change and change per watt of power recorded within each of the physcial properties (Hardness, G' adn G'') compared to the without HIU sample treatment. Figure 4.15 Raw hydrophone data recorded over 10 second period during continuous HIU operation at 26'C and different HIU power levels within all-purpose shortening sample. The envelope of these signals are summarised in the '26C hydrophone envelope' .dat file. Figure 4.16 .dat files including the signal envelope determined from hydrophone data recorded over 10 second period during continuous HIU operation at either 26'C or 30'C and different HIU power levels within all-purpose shortening sample. Figure 4.17 .csv file detailing the fit of the hydrophone signal envelope to a first order model. From this the rate constant, k, can be determined. Figure 9.13 and 9.14 Two .csv files containing the hydrophone and light scattering data recorded over 1 second period at either 18 W or 75 W HIU power levels. This was used to compare the attenuation of the hydrophone signal at high and lower HIU powers. Figure 9.16 Raw hydrophone data recorded over 10 second period during continuous HIU operation at 30'C and different HIU power levels within all-purpose shortening sample. The envelope of these signals are summarised in the '30C hydrophone envelope' .dat file. Figure 9.18 Two .dat files containing the raw DSC data recorded for each of the HIU power levels (10-75 W) and at two supercooling temperatures (26'C or 30'C). Date of data collection: 01/03/2018 to 01/03/2021 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. Related publication: Title: Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer DOI/Handle/URI: 10.1039/d1an00437a Date that the file was created: January, 2022