Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High‐Intensity Ultrasound: A Long‐Term Storage Study

Document Type

Article

Journal/Book Title/Conference

Journal of the American Oil Chemist's Society

Volume

97

Issue

10

Publisher

John Wiley & Sons Ltd.

Publication Date

8-28-2020

Award Number

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

Funder

USDA, National Institute of Food and Agriculture (NIFA)

First Page

1105

Last Page

1117

Abstract

The objective of this research was to evaluate if cavitation events generated during sonication (20 kHz, 216 μm amplitude, 10 s) are responsible for changes in physical properties of a fat with low levels of saturated fatty acids and if these changes are maintained during storage. The fat was crystallized at 24 and 34 °C and stored at 25 °C for up to 24 weeks. An increase in solid fat content and melting enthalpy was observed for sonicated samples crystallized at 34 °C and an increase in elasticity was observed for sonicated samples crystallized at 24 °C (P < 0.05). Hardness increased in sonicated samples crystallized at 24 and 34 °C (P < 0.05) after 60 min of crystallization and after 24 weeks storage. Elasticity of non‐sonicated samples crystallized at 24 °C decreased (P < 0.05) after storage at 25 °C for 48 h while it remained constant in sonicated samples. Sonicated samples had more, and smaller crystals compared to the non‐sonicated ones. No significant change was observed in physical properties of sonicated samples crystallized at 24 °C and 34 °C during the 24 weeks of storage. Sonication at 24 °C was less efficient at changing the physical properties of the fat compared to 34 °C; however, the number of subharmonic components generated during sonication at these two temperatures was not affected by crystallization temperature. These results suggest that changes in physical properties are associated with secondary effects of sonication such as bubble streamers rather than changes in cluster dynamics.

Related Content

Martini, S. (2020). Data from: Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High-Intensity Ultrasound: A Long-Term Storage Study. Ag Data Commons. https://doi.org/10.15482/USDA.ADC/1520616

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