title: Application of high-intensity ultrasound to palm oil in a continuous system.
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.
authors.affiliation: Department of Nutrition, Dietetics, and Food Sciences, Utah State University , 8700 Old Main Hill, Logan, Utah 84322-8700, United States.
authors.forename: Yubin
authors.initials: Y
authors.lastname: Ye
authors.forename: Silvana
authors.initials: S
authors.lastname: Martini
mesh_terms: D003460:Crystallization; D005511:Food Handling; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D013696:Temperature; D044366:Transition Temperature; D014465:Ultrasonics
chemical_list: D010938:Plant Oils; D000073878:Palm Oil
keywords: crystallization; flow cell; high-intensity ultrasound; palm oil; polymorphism; power level