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Probing the mechanisms of enhanced crystallisation of APS in the presence of ultrasound

Probing the mechanisms of enhanced crystallisation of APS in the presence of ultrasound
Probing the mechanisms of enhanced crystallisation of APS in the presence of ultrasound

Understanding the origins of the enhancement of crystallisation of a lipid (all-purpose shortening, APS) through the application of ultrasound is a fundamental pre-requisite for the exploitation of this technique in a wider context. To this end, we show here a number of measurements designed to probe the mechanisms responsible for this effect. For example, we show how the type of bubble cluster, produced at the sound source, alters the bubble population and residency time. In addition, to probe the various contributions to the enhanced crystallisation rate, isolation of the cluster environment below the piston like emitter (PLE) used as the ultrasonic source was shown to reduce the enhancement observed, but did not remove it entirely. This implied that the exposure of the liquid to pressure shocks and the environment around the cluster has a positive effect on the crystallisation kinetics. In turn the addition of extra seed crystals and mechanical agitation also enhances the rate of crystallisation. Finally, the time at which ultrasonic irradiation of the fluid is applied is shown to alter the kinetics observed. These observations suggest that two components are important: large bubble populations and mechanical effects on pre-existing crystals. These findings suggest that maximising these effects could be an eloquent way to enhance and control the material characteristics of materials produced in this manner.

1463-9076
11552-11561
Birkin, Peter R.
ba466560-f27c-418d-89fc-67ea4f81d0a7
Youngs, Jack J.
bdc2f78f-ae97-4faf-8930-1970ca697867
Truscott, Tadd T.
a7f0e66d-3c20-40ca-b795-bc9beec07132
Martini, Silvana
07d2edd4-c0d9-4703-aa4a-877c83ad7769
Birkin, Peter R.
ba466560-f27c-418d-89fc-67ea4f81d0a7
Youngs, Jack J.
bdc2f78f-ae97-4faf-8930-1970ca697867
Truscott, Tadd T.
a7f0e66d-3c20-40ca-b795-bc9beec07132
Martini, Silvana
07d2edd4-c0d9-4703-aa4a-877c83ad7769

Birkin, Peter R., Youngs, Jack J., Truscott, Tadd T. and Martini, Silvana (2022) Probing the mechanisms of enhanced crystallisation of APS in the presence of ultrasound. Physical Chemistry Chemical Physics, 24 (19), 11552-11561. (doi:10.1039/d1cp05701d).

Record type: Article

Abstract

Understanding the origins of the enhancement of crystallisation of a lipid (all-purpose shortening, APS) through the application of ultrasound is a fundamental pre-requisite for the exploitation of this technique in a wider context. To this end, we show here a number of measurements designed to probe the mechanisms responsible for this effect. For example, we show how the type of bubble cluster, produced at the sound source, alters the bubble population and residency time. In addition, to probe the various contributions to the enhanced crystallisation rate, isolation of the cluster environment below the piston like emitter (PLE) used as the ultrasonic source was shown to reduce the enhancement observed, but did not remove it entirely. This implied that the exposure of the liquid to pressure shocks and the environment around the cluster has a positive effect on the crystallisation kinetics. In turn the addition of extra seed crystals and mechanical agitation also enhances the rate of crystallisation. Finally, the time at which ultrasonic irradiation of the fluid is applied is shown to alter the kinetics observed. These observations suggest that two components are important: large bubble populations and mechanical effects on pre-existing crystals. These findings suggest that maximising these effects could be an eloquent way to enhance and control the material characteristics of materials produced in this manner.

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Accepted/In Press date: 1 March 2022
Published date: 4 May 2022
Additional Information: Funding Information: 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. This paper was approved by the Utah Agricultural Experiment Station as Paper Number 9545. Publisher Copyright: © 2022 The Royal Society of Chemistry.

Identifiers

Local EPrints ID: 468454
URI: http://eprints.soton.ac.uk/id/eprint/468454
ISSN: 1463-9076
PURE UUID: 2a7a338d-61d1-4345-b2ee-ee4e23395a1d
ORCID for Peter R. Birkin: ORCID iD orcid.org/0000-0002-6656-4074

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Date deposited: 15 Aug 2022 17:03
Last modified: 16 Aug 2022 01:33

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Contributors

Author: Peter R. Birkin ORCID iD
Author: Jack J. Youngs
Author: Tadd T. Truscott
Author: Silvana Martini

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