[en] The objective of this study was to compare the sonocrystallization process of a palm-based fat in batch to a continuous set-up using a scraped surface heat exchanger (SSHE). The sample was crystallized at 32, 30, 28, and 26 °C (Tc). High-intensity ultrasound (HIU, 20 kHz, 12.7 mm horn, 50% amplitude, 57W) was applied using 10s pulses. After crystallization, samples were stored (48 h/25 °C) and analyzed for crystal microstructure, melting behavior, oil binding capacity (OBC), hardness, and viscoelastic properties. HIU improved all physical properties of the material when crystallized in batch at all Tc; however, SSHE at 26 °C was the only condition improved by HIU. G’ and hardness were the highest in sonicated SSHE samples crystallized at 26 °C (141 kPa, 4.5N) and these values were higher than the ones obtained in batch. OBC was also improved in sonicated SSHE samples (77%) but in lower magnitude compared to the OBC obtained in batch (82%). Crystal size was not affected by HIU in the SSHE, but a reduction in crystal size was observed due to HIU in batch for all Tc. Similar behavior was observed for Tp, however, Ton and ΔH were not affected by HIU.
AOCS, American oil chemists' society. 5th ed., 2009, Official Methods and Recommended Practices of the American Oil Chemists’ Society.
Chen, F., Zhang, H., Sun, X., Wang, X., Xu, X., Effects of ultrasonic parameters on the crystallization behavior of palm oil. Journal of the American Oil Chemists’ Society 90:7 (2013), 941–949, 10.1007/s11746-013-2243-y.
DeMan, J., Functionality of palm oil. Journal of Food Lipids 5 (1998), 159–170.
Graef, V. De, Puyvelde, P. Van, Goderis, B., Dewettinck, K., Influence of shear flow on polymorphic behavior and micro- structural development during palm oil crystallization. European Journal of Lipid Science and Technology 111 (2009), 290–302, 10.1002/ejlt.200800181.
Gregersen, S.B., Frydenberg, R.P., Hammershøj, M., Dalsgaard, T.K., Andersen, U., Wiking, L., Application of high intensity ultrasound to accelerate crystallization of anhydrous milk fat and rapeseed oil blends. European Journal of Lipid Science and Technology 121:1 (2019), 1–9, 10.1002/ejlt.201800200.
Kadamne, J.V., Ifeduba, E.A., Akoh, C.C., Martini, S., Sonocrystallization of interesterified fats with 20 and 30% C16:0 at sn-2 position. Journal of the American Oil Chemists’ Society 94:1 (2017), 3–18, 10.1007/s11746-016-2914-6.
Kadamne, J.V., Ifeduba, E.A., Akoh, C.C., Martini, S., Sonocrystallization of interesterified fats with 20 and 30% of stearic acid at the sn-2 position and their physical blends. Journal of the American Oil Chemists’ Society 94:8 (2017), 1045–1062, 10.1007/s11746-017-3014-y.
Sato, K., Ueno, S., Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states. Current Opinion in Colloid and Interface Science 16:5 (2011), 384–390, 10.1016/j.cocis.2011.06.004.
da Silva, T.L.T., Cooper, Z., Lee, J., Gibon, V., Martini, S., Tailoring crystalline structure using high-intensity ultrasound to reduce oil migration in a low saturated fat. Journal of American Oil Chemists’ Society 97 (2020), 141–155, 10.1002/aocs.12321.
da Silva, T.L.T., Danthine, S., Martini, S., Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat. Journal of Food Science, Early View, 2020, 10.1111/1750-3841.15436.
da Silva, T.L.T., Martini, S., Crystallization of interesterified soybean oil using a scraped surface heat exchanger with high intensity ultrasound. Journal of Food Engineering 263 (2019), 341–347, 10.1016/j.jfoodeng.2019.07.017 July.
da Silva, T.L.T., Martini, S., Incorporation of high intensity ultrasound (HIU) to a scraped surface heat exchanger: Effect of HIU position. Journal of Food Engineering, 274, 2020, 109824, 10.1016/j.jfoodeng.2019.109824.
da Silva, T.L.T., Martini, S., Sonocrystallization of a palm-based fat with low level of saturation in a scraped surface heat exchanger. Journal of the American Oil Chemists’ Society, 2020, 10.1002/aocs.12409 Early view.
Suzuki, A.H., Lee, J., Padilla, S.G., Martini, S., Altering functional properties of fats using power ultrasound. Food Engineering and Physical Properties 75:4 (2010), 208–214, 10.1111/j.1750-3841.2010.01572.x.
Ueno, S., Ristic, R.I., Higaki, K., Sato, K., In situ studies of ultrasound-stimulated fat crystallization using synchrotron radiation. The Journal of Physical Chemistry B 107:21 (2003), 4927–4935, 10.1021/jp027840f.
Ye, Y., Martini, S., Application of high-intensity ultrasound to palm oil in a continuous system. Journal of Agricultural and Food Chemistry 63:1 (2015), 319–327, 10.1021/jf505041s.
