Ultrasound doppler based in-line viscosity and solid fat profile measurement of fat blends

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 877-883

  Wassell, Paul ^a,b   Wiklund, Johan ^c   Stading, Mats ^c   Bonwick, Graham ^b   Smith, Christopher ^b   Almiron Roig, Eva ^b   Young, Niall W G ^a,b  

^a DANISCO A S   (Denmark)

^b Environmental Quality and Food Safety   (United Kingdom)

^c SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Fat crystallisation; Lipids; Oils; Processing conditions; Rheology; Solid fat content; Viscosity

Indexed keywords

CHARACTERISATION; CRYSTALLISATION; DOPPLER; FOOD SCIENCE AND TECHNOLOGY; IN-LINE; IN-LINE MEASUREMENTS; INTERNATIONAL JOURNALS; NON-INVASIVE; OILS; PALM STEARIN; PRESSURE DIFFERENCES; PROCESSING CONDITION; PROCESSING CONDITIONS; PROFILE MEASUREMENT; RAPESEED OIL; SOLID FAT CONTENT; TEMPERATURE RANGE;

CRYSTALLIZATION; DIELECTRIC LOSSES; ELASTICITY; LIPIDS; RESONANCE; RHEOLOGY; ULTRASONICS; VEGETABLE OILS; VISCOSITY;

NUCLEAR MAGNETIC RESONANCE;

BRASSICA NAPUS;

EID: 77955589299     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02204.x     Document Type: Article

References (31)

1. Advisory Committee on Novel Foods and Processes (2006). Allanblackia Seed Oil. http://www.food.gov.uk/multimedia/pdfs/acnfp_78_5_allanblackia.pdf (last accessed 12th January 2010)
2. Birkhofer, B., Jeelani, S.A.K., Windhab, J., et al. (2008). Monitoring of fat crystallisation process using UVP-PD technique. Flow Measurement and Instrumentation, 19, 163-169.
3. Bot, A. & Agterof, G.M. (2006). Structuring of edible oils by mixtures of γ-Oryzanol and β-Sitosterol or related phytosterols. Journal of American Oil Chemists' Society, 83, 513-521.
4. Bot, A., Veldhuizen, Y.S.J., den Adel, R. & Roijers, E.C. (2009). Non-TAG structuring of edible oils and emulsions. Food Hydrocolloids, 23, 1184-1189.
5. Brunn, P.O., Vorwerk, J. & Steger, R. (1993). Optical and acoustic rheometers: three examples. Applied Rheology, 3,1.
6. de Graef, V., Dewettinck, K., Verbeken, D. & Foubert, I. (2006). heological behavior of crystallising palm oil. European Journal of Lipid Science and Technology, 108, 864-870.
7. Dogan, N., McCarthy, M.J. & Powell, R.L. (2002). In-line measurement of rheological parameters and modeling of apparent wall slip in diced tomato suspensions using ultrasonics. Food Engineering and Physical Properties, 67, 2235-2240.
8. Fock, H., Wiklund, J. & Rasmuson, A. (2009). Ultrasound velocity profile (UVP) measurements of pulp suspension flow near the wall. Journal of Pulp and Paper Science, 35, 26-33.
9. Food Standards Agency (FSA) (2008). Saturated Fat and Energy Intake Programme. Accessible under: http://www.food.gov.uk/multimedia/pdfs/satfatprog.pdf (last accessed 9th October 2009).
10. IUPAC 2.510 (ex 2.323) (1987). Solid Content Determination in Fats by NMR (Low Resolution Nuclear Magnetic Resonance), 7th edn. Pp. 59-70. Oxford, UK: Blackwell Scientific Publishing.
11. Maleky, F., Campos, R. & Marangoni, A. (2007). Structural and mechanical properties of fats quantified by ultrasonics. Journal of American Oil Chemists' Society, 84, 331-338.
12. Martini, S., Herrera, M.L. & Marangoni, A. (2005). New technologies to determine solid fat content on-line. Journal of American Oil Chemists' Society, 82, 313-318.
13. Mazzanti, G., Mudge, E.M. & Anom, E.Y. (2008). In situ rheo-NMR measurements of solid fat content. Journal of American Oil Chemists' Society, 85, 405-412.
14. McClements, D.J. & Povey, M.J.W. (1987). Solid fat content determination using ultrasonic velocity measurements. International Journal of Food Science and Technology, 22, 491-499.
15. McClements, D.J. & Povey, M.J.W. (1988). Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat content. International Journal of Food Science and Technology, 23, 159-170.
16. Ouriev, B. & Windhab, E.J. (2002). Rheological study of concentrated suspensions in pressure-driven shear flow using a novel in-line ultrasound Doppler method. Experiments in Fluids, 32, 204-211.
17. Rogers, M.A. (2009). Novel structuring strategies for unsaturated fats - meeting the zero-trans, zero-saturated fat challenge: a review. Food Research International, 42, 747-753.
18. Sakamoto, M., Mauro, K., Kuiryama, J., Kouno, M., Ueno, S. & Sato, K. (2003). Effects of adding polyglycerol behenic acid esters on the crystallisation of palm oil. Journal of Oleo Science, 52, 639-645.
19. Sakamoto, M., Ohba, A., Kuiryama, J., Mauro, K., Ueno, S. & Sato, K. (2004). Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallisation of palm mid fraction in oil-in-water emulsion. Colloids and Surfaces, B, Biointerfaces, 37, 27-33.
20. Takeda, Y. (1991). Development of an ultrasound velocity profile monitor. Nuclear Engineering & Design, 126, 277-284.
21. Urick, R.J. (1947). A sound velocity method for determining the compressibility of finely divided substances. Journal of Applied Physics, 18, 983-987.
22. van Putte, K. & van den Enden, J.C. (1974). Fully automated determination of solid fat content by pulsed NMR. Journal of American Oil Chemists' Society, 51, 316-320.
23. Wassell, P. & Young, N.W.G. (2007). Food applications of trans fatty acid substitutes. International Journal of Food Science and Technology, 42, 503-517.
24. Wiklund, J. (2007).Ultrasound Doppler Based In-Line Rheometry - Development, Validation and Application. PhD thesis, Lund, Sweden: Lund University, ISBN 978-91-628-7025-6.
25. Wiklund, J. & Stading, M. (2008). Application of in-line ultrasound Doppler based UVP-PD rheometry method to concentrated model and industrial suspensions. Flow Measurement and Instrumentation, 19, 171-179.
26. Wiklund, J., Shahram, I. & Stading, M. (2007). Methodology for inline rheology by ultrasound Doppler velocity profiling-and pressure difference techniques. Chemical Engineering Science, 62, 4277-4293.
27. Wood, A.B. (1964). A textbook of Sound, 3rd edn. London: Bell and Sons.
28. Wright, A.J. & Marangoni, A.G. (2006). Formation, structure and rheological properties of ricinelaidic acid-vegetable oil organogels. Journal of American Oil Chemists Society, 83, 497-503.
29. Wunderlich, T. & Brunn, P.O. (1999). Ultrasound pulse Doppler method as a viscometer for process monitoring. Flow Measurement and Instrumentation, 10, 201-205.
30. Young, N.W.G. & Wassell, P. (2008). Back to the future in a low sat world? Food Science and Technology, 22, 45-47.
31. Young, N.W.G., Wassell, P., Wiklund, J. & Stading, M. (2008). Monitoring structurants of fat blends with ultrasound based in-line rheometry (UVP-PD). International Journal of Food Science and Technology, 43, 2083-2089.