Date of Award:

5-2015

Document Type:

Dissertation

Degree Name:

Doctor of Philosophy (PhD)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Silvana Martini

Committee

Silvana Martini

Committee

Marie K. Walsh

Committee

Karin Allen

Committee

Robert E. Ward

Committee

David W. Britt

Abstract

The elimination of trans-fatty acids from food formulations has resulted in the search of new lipids and novel processing conditions that can provide optimum functional properties in fats while providing good nutritional properties. High intensity ultrasound (HIU) has been extensively studied on sonocrystallization of lipids since early 2000. Sonocrystallization refers to the induction of crystallization by HIU without generating any chemical changes. This dissertation aims to provide information on the effects of HIU on crystallization behavior and physical properties of different shortenings based on previous sonocrystallization research. Results in this dissertation showed that HIU successfully induced the crystallization of shortenings and generated harder and more elastic materials with smaller crystals and promoted the formation of a stable polymorphic form. The long-term goal of this dissertation is to provide a novel and additional processing tool to the food industry that can be used in combination with other processing techniques to improve the functional properties of shortenings while maintaining the nutritional value of edible lipids (i.e., replacing or elimination of trans-fatty acids).

Checksum

5718aa7f9636937110509904a0ff4629

Download

Included in

Nutrition Commons

Share

COinS

Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .