Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

作者：Ye Yubin; Martini Silvana^*

来源：Journal of Agricultural and Food Chemistry, 2015, 63(1): 319-327.

DOI：10.1021/jf505041s

• high-intensity ultrasound
• flow cell
• power level
• crystallization
• palm oil
• polymorphism

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 degrees 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 degrees C for 24 h, but were lost after tempering at 5 degrees C. No significant differences (alpha = 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.

• 出版日期2015-1-14