Data from: Degree of Oxidation of Sonicated Soybean Oil Using Various Sonication Process Parameters
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
README is available on Ag Data Commons. The datasets have an embargo until 2022-09-30.
National Institute of Food and Agriculture (NIFA)
Ag Data Commons
National Institute of Food and Agriculture (NIFA) 2017-67017-26476
Understanding Bubble Dynamics in Sonicated Edible Lipids to Improve their Physiochemical Properties
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.
This work is licensed under a Creative Commons Attribution 4.0 License.
Lee, Juhee; Legako, Jerrad; Martini, Silvana (2022). Data from: Degree of oxidation of sonicated soybean oil using various sonication process parameters. Ag Data Commons. https://doi.org/10.15482/USDA.ADC/1524783.