Abstract
High-intensity ultrasound (HIU) was used in a continuous system to change the crystallization behavior of palm oil. Different power levels (75, 110, and 180 W) and pulse durations (continuous application and 5, 10, and 15 s pulses) were used to optimize sonication conditions. Results showed that HIU applied at low power level (75 W) was the most efficient condition in inducing palm oil crystallization at 35 °C, generating a crystalline network with higher solid fat content (SFC), higher elasticity, and sharper melting profile after 60 min of crystallization. Changes in elasticity observed as a consequence of sonication were maintained after tempering the samples at 25 °C for 24 h, but were lost after tempering at 5 °C. No significant differences (α = 0.05) were observed in SFC values of the sonicated and nonsonicated samples after tempering, whereas the sharper melting behavior observed in the sonicated sample was maintained after tempering.
Highlights
Power ultrasound, or high-intensity ultrasound (HIU), is an invasive technique that uses acoustic waves operating at low frequency (20−100 kHz) and high power (10−10000 W cm−2) levels
Chow et al used HIU to modify the primary and secondary nucleation of ice and sucrose,[11,12] whereas Patel et al showed that power ultrasound can be used to control the crystallization process of lactose during the nucleation phase.[13]
Figures 2−4 show the crystallization behavior of palm oil measured by solid fat content (SFC) as a function of time when different power levels of ultrasound were applied using different pulse types
Summary
High-intensity ultrasound (HIU), is an invasive technique that uses acoustic waves operating at low frequency (20−100 kHz) and high power (10−10000 W cm−2) levels. Chow et al used HIU to modify the primary and secondary nucleation of ice and sucrose,[11,12] whereas Patel et al showed that power ultrasound can be used to control the crystallization process of lactose during the nucleation phase.[13] Early studies in lipid systems were performed by Patrick et al, who evaluated the effect of ultrasonic intensity on palm oil crystalline structures.[14] Sato and co-workers used HIU in cocoa butter and pure triacylglycerols[15,16] and showed that HIU induces lipid crystallization as evidenced by shorter induction times in sonicated samples. These authors showed that HIU promotes the formation of a stable polymorphic form, especially at high crystallization temperatures
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