Effect of High Intensity Ultrasound (HIU) on the Crystallization Behavior of Interesterified and Physical Blends of High Oleic Sunflower Oil (HOSO) and Tripalmitin with 30% Palmitic acid
Class
Article
Department
Nutrition, Dietetics, and Food Sciences
Faculty Mentor
Silvana Martini
Presentation Type
Oral Presentation
Abstract
Physical (PB) and interesterified (IB) blends of high oleic sunflower oil and tripalmitin with 30% C16:0 were crystallized with and without the application of high intensity ultrasound (HIU) at supercooling values of 3, 6, and 9 °C. The HIU was applied at setting 9 for 5s. The melting points of IB and PB were 28.0 ± 0.3 °C and 55.7 ± 0.7 °C, respectively. The viscoelasticity, solid fat content (SFC), melting behavior, and crystal morphology were measured after 60 min of crystallization. The viscosity of IB was higher than that of PB and application of HIU significantly increased the viscosity of the IB samples. The application HIU also increased the G' and G'' of the IB samples. The SFC of the PB sample at 60 minutes after crystallization was higher than that of IB samples at all supercoolings. SFC data shows that the application of HIU to the IB samples increased the rate of crystallization, however it did not increase SFC values after 60 min of crystallization. At the same supercooling, the enthalpy of melting was higher for PB than for IB samples crystallized with and without HIU. The enthalpy of melting at 3 °C supercooling was 30.10 J/g for the PB sample while it was 4.61 and 6.23 J/g for the IB sample without and with HIU, respectively. Application of HIU increased the melting enthalpy of the IB samples at supercooling of 3 °C and 9 °C while it was higher for the IB sample without HIU at supercooling of 6 °C. PLM data shows that at HIU induced the formation of crystals in the IB. The crystals were smaller and more uniform in the IB HIU sample than the one treated without HIU. The PB PLM data showed larger crystals in the sample.
Start Date
4-9-2015 12:00 PM
Effect of High Intensity Ultrasound (HIU) on the Crystallization Behavior of Interesterified and Physical Blends of High Oleic Sunflower Oil (HOSO) and Tripalmitin with 30% Palmitic acid
Physical (PB) and interesterified (IB) blends of high oleic sunflower oil and tripalmitin with 30% C16:0 were crystallized with and without the application of high intensity ultrasound (HIU) at supercooling values of 3, 6, and 9 °C. The HIU was applied at setting 9 for 5s. The melting points of IB and PB were 28.0 ± 0.3 °C and 55.7 ± 0.7 °C, respectively. The viscoelasticity, solid fat content (SFC), melting behavior, and crystal morphology were measured after 60 min of crystallization. The viscosity of IB was higher than that of PB and application of HIU significantly increased the viscosity of the IB samples. The application HIU also increased the G' and G'' of the IB samples. The SFC of the PB sample at 60 minutes after crystallization was higher than that of IB samples at all supercoolings. SFC data shows that the application of HIU to the IB samples increased the rate of crystallization, however it did not increase SFC values after 60 min of crystallization. At the same supercooling, the enthalpy of melting was higher for PB than for IB samples crystallized with and without HIU. The enthalpy of melting at 3 °C supercooling was 30.10 J/g for the PB sample while it was 4.61 and 6.23 J/g for the IB sample without and with HIU, respectively. Application of HIU increased the melting enthalpy of the IB samples at supercooling of 3 °C and 9 °C while it was higher for the IB sample without HIU at supercooling of 6 °C. PLM data shows that at HIU induced the formation of crystals in the IB. The crystals were smaller and more uniform in the IB HIU sample than the one treated without HIU. The PB PLM data showed larger crystals in the sample.