An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [≈20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships were found between ultrasonic parameters [integrated response, time of flight (TF), and full width half maximum] and SFC....
Low power (1 kW m-2) ultrasound methods are well-known to impact on fat crystallization and structur...
Nuclear magnetic resonance (NMR), ultrasound, and rheological tests, namely impulse viscoelastic, we...
Low field NMR (20 MHz) is commonly used in the studies of fats in the form of solid fat content (SFC...
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A...
The determination of solid fat content (SFC) is an important analytical procedure in the food indust...
In this work an ultrasonic velocimetry technique was compared to direct pulsed nuclear magnetic reso...
Enhancing the control and yield of lipid crystallization is fundamental in several industrial areas,...
Ultrasonic technology can be used to monitor the crystallization of fats and determine solid fat con...
In the production of fat containing food products, insight in the crystallization behavior of fats i...
[EN] This work addresses the use of ultrasonics as a non-destructive technique with which to monitor...
Fat suspensions, heterogenous mixtures of solid particles in a fat, are omnipresent in food products...
Rapid measurements are valuable in food authentication. As a first step towards application of sound...
Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystal...
Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relati...
In the production of fat containing food products, insight in the crystallization behaviour of fats ...
Low power (1 kW m-2) ultrasound methods are well-known to impact on fat crystallization and structur...
Nuclear magnetic resonance (NMR), ultrasound, and rheological tests, namely impulse viscoelastic, we...
Low field NMR (20 MHz) is commonly used in the studies of fats in the form of solid fat content (SFC...
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A...
The determination of solid fat content (SFC) is an important analytical procedure in the food indust...
In this work an ultrasonic velocimetry technique was compared to direct pulsed nuclear magnetic reso...
Enhancing the control and yield of lipid crystallization is fundamental in several industrial areas,...
Ultrasonic technology can be used to monitor the crystallization of fats and determine solid fat con...
In the production of fat containing food products, insight in the crystallization behavior of fats i...
[EN] This work addresses the use of ultrasonics as a non-destructive technique with which to monitor...
Fat suspensions, heterogenous mixtures of solid particles in a fat, are omnipresent in food products...
Rapid measurements are valuable in food authentication. As a first step towards application of sound...
Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystal...
Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relati...
In the production of fat containing food products, insight in the crystallization behaviour of fats ...
Low power (1 kW m-2) ultrasound methods are well-known to impact on fat crystallization and structur...
Nuclear magnetic resonance (NMR), ultrasound, and rheological tests, namely impulse viscoelastic, we...
Low field NMR (20 MHz) is commonly used in the studies of fats in the form of solid fat content (SFC...