Data from: Degree of Oxidation of Sonicated Soybean Oil Using Various Sonication Process Parameters

Description

The purpose of this research was to evaluate the effect of High-intensity ultrasound (HIU) on soybean oil (SBO) using various sonication process conditions including different power level, probe diameter, pulse duration and amounts of sample. The highest power density and power intensity were observed with the highest HIU setting (setting 9) with 3.2 mm tip. No significant difference was obtained in peroxide value (PV) and oil stability index (OSI). th results of volatile compounds analysis showed that the highest power intensity values were associated with the oxidation of SBO. These results showed that HIU did not affect the degree of oxidation of sonicated SBO under mild conditions.

Author ORCID Identifier

Silvana Martini https://orcid.org/0000-0002-5870-9931

Jerrad Legako https://orcid.org/0000-0001-5384-4248

Document Type

Dataset

DCMI Type

Dataset

File Format

.csv, .xls

Viewing Instructions

README is available on Ag Data Commons. The datasets have an embargo until 2022-09-30.

Publication Date

9-30-2022

Funder

National Institute of Food and Agriculture (NIFA)

Publisher

Ag Data Commons

Award Number

National Institute of Food and Agriculture (NIFA) 2017-67017-26476

Award Title

Understanding Bubble Dynamics in Sonicated Edible Lipids to Improve their Physiochemical Properties

Methodology

See README

Referenced by

Lee, J., Legako, J, & Martini, S. [In Press] Degree of oxidation of sonicated soybean oil using various sonication process parameters. International Journal of Food Science and Technology.

Start Date

2017

End Date

2021

Language

eng

Code Lists

See README

Disciplines

Food Chemistry

License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

Identifier

https://doi.org/10.15482/USDA.ADC/1524783

Link to Full Text

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