Ultrasonic monitoring of lard crystallization during storage

Food Research International

Volumn 44, Issue 1, 2011, Pages 146-155

  Santacatalina, J V ^a   Garcia Perez, J V ^a   Benedito, E Corona J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Crystallization; Fat; Modeling; Storage; Ultrasound

Indexed keywords

AVRAMI MODELS; BULK CRYSTALLIZATION; FAT; INSTRUMENTAL TEXTURE; ISOTHERMAL CRYSTALLIZATION; MODELING; NON-DESTRUCTIVE TECHNIQUE; NONISOTHERMAL CRYSTALLIZATION; PENETRATION TEST; SOLID FAT CONTENT; STORAGE; TWO-STEP CRYSTALLIZATION; ULTRASONIC MONITORING; ULTRASONIC TECHNIQUES; ULTRASOUND;

DIFFERENTIAL SCANNING CALORIMETRY; ULTRASONIC TESTING; ULTRASONIC VELOCITY; ULTRASONIC VELOCITY MEASUREMENT; ULTRASONICS; VELOCITY;

CRYSTALLIZATION;

EID: 78651437703     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.048     Document Type: Article

References (46)

1. Afoakwa E.O., Paterson A., Fowler M., Vieira J. Influence of tempering and fat crystallization behaviors on microstructural and melting properties in dark chocolate systems. Food Research International 2009, 42:200-209.
2. Avrami M. Kinetics of phase change II. Transformation-time relations for random distribution of nuclei. Journal Chemical Physics 1940, 8:212-224.
3. Benedito J., Cárcel J.A., Rosselló C., Mulet A. Composition assessment of raw meat mixtures using ultrasonics. Journal of Meat Science 2001, 57:365-370.
4. Benedito J., Mulet A., Velasco J., Dobarganes M.C. Ultrasonic assessment of oil quality during frying. Journal of Agricultural and Food Chemistry 2002, 50:4531-4536.
5. Berg T.G.O., Brimberg U.I. Über die kinetik der Fettkristallisation. Fette Seifen Anstrichmittel 1983, 85:142-149.
6. Berthouex P.M., Brown L.C. Statistics for environmental engineers 1994, Lewis Publishers Inc., New York.
7. Campos R., Narine S.S., Marangoni A.G. Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Research International 2002, 35:971-981.
8. Cebula D.J., Smith K.W. Differential scanning calorimetry of confectionery fats. Pure triglycerides: Effects of cooling and heating rate variation. Journal of the American Oil Chemists' Society 1991, 68:591-595.
9. Cebula D.J., Smith K.W. Differential scanning calorimetry of confectionery fats. Part II: Effects of blends and minor components. Journal of the American Oil Chemists' Society 1992, 69:992-998.
10. Coupland J.N. Low intensity ultrasound. Food Research International 2004, 37:537-543.
11. deMan J.M. Relathionship among chemical, physical and textural properties of fats. Physical properties of fats, oils and emulsifiers 1999, 79-95. AOCS Press, Champaign. N. Widlak (Ed.).
12. Foubert I., Dewettinck K., Janssen G., Vanrolleghem P.A. Modelling two-step isothermal fat crystallization. Journal of Food Engineering 2006, 75:551-559.
13. Foubert I., Dewettinck K., Vanrolleghem P.A. Modelling of the crystallization kinetics of fats. Trends in Food & Science Technology 2003, 14:79-92.
14. Foubert I., Vanrolleghem P.A., Vanhoutte B., Dewettinck K. Dynamic mathematical model of the crystallization kinetics of fats. Food Research International 2002, 35:945-956.
15. Graciani E. Los aceites y grasas: composición y propiedades 2006, Mundiprensa, Sevilla.
16. Herrera M.L., de Leon Gatti M., Hartel R.W. A kinetic analysis of crystallization of a milk fat model system. Food Research International 1999, 32:289-298.
17. Javanaud C., Rahalkar R.R. Velocity of sound in vegetable Oils. Fat Science Technology 1988, 90:73-75.
18. Kalnin D., Lesieur P., Artzner F., Keller G., Ollivon M. Systematic investigation of lard polymorphism using combined DSC and time-resolved synchrotron X-ray diffraction. European Journal of Lipid Science and Technology 2005, 107:594-606.
19. Kloek W., Walstra P., Van Vliet T. Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures. Journal of the American Oil Chemists' Society 2000, 77:389-398.
20. Ling-Zhi C., Hong Z., Yuan X., Xuebing X. Physical characterization of lard partial acylglycerols and their effects on melting and crystallization properties of blends with rapeseed oil. Journal of Agricultural and Food Chemistry 2009, 57:5020-5027.
21. Marangoni A.G. On the use and misuse of the Avrami equation in characterization of the kinetics of fat crystallization. Journal of the American Oil Chemists' Society 1998, 75:1465-1467.
22. Marangoni A.G., McGauley S.E. Relationship between crystallization behaviour and structure in cocoa butter. Crystal Growth and Design 2003, 3:95-108.
23. Martini S., Bertoli C., Herrera M.L., Neeson I., Marangoni A.G. In-situ monitoring of solid fat content by means of p-NMR and ultrasonics. Journal of the American Oil Chemists' Society 2005, 82:305-312.
24. Martini S., Bertoli C., Herrera M.L., Neeson I., Marangoni A.G. Attenuation of ultrasonics waves: Influence of microstructure and solid fat content. Journal of the American Oil Chemists' Society 2005, 82:319-328.
25. Martini S., Herrera M.L., Marangoni A.G. New technologies to determine solid fat content on-line. Journal of the American Oil Chemists' Society 2005, 82:313-317.
26. McClements D.J., Povey M.J.W. Solid fat content determination using ultrasonic velocity measurements. Ultrasonics 1987, 25:340.
27. McClements D.J., Povey M.J.W. Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat contents. Journal of Science of Food and Technology 1988, 23:159-170.
28. McClements D.J., Povey M.J.W. Ultrasonic analysis of edible fats and oils. Ultrasonics 1992, 30:383-388.
29. McClements D.J., Povey M.J.W., Dickinson E. Absorption and velocity dispersion due to crystallization and melting of emulsion droplets. Journal of the American Oil Chemists' Society 1993, 31:433-437.
30. Metin S., Hartel R.W. Thermal analisis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions. Journal of the American Oil Chemists' Society 1998, 75:1617-1624.
31. Miles C.A., Fursey G.A.J., Jones R.C.D. Ultrasonic estimation of solid/liquid ratios in fats, oils and adipose tissue. Journal of Science of Food and Agriculture 1985, 36:215-228.
32. Mulet A., Benedito J., Bon J., Sanjuán N. Low intensity ultrasonics in food technology. Food Science and Technology International 1999, 5:285-297.
33. Narine S.S., Marangoni A.G. Structure and mechanical properties of fat crystal networks. Advances in Food and Nutrition Research International 2002, 44:33-45.
34. Niñoles L., Clemente G., Ventanas S., Benedito J. Quality assesment of Iberian pigs through backfat ultrasound characterization and fatty acid composition. Meat Science 2007, 76:102-111.
35. Rogers M.A. Novel structuring strategies for unsaturated fats - Meeting the zero-trans, zero-saturated fat challenge: A review. Food Research International 2009, 42:747-753.
36. Saggin R., Coupland J.N. Measurement of solid fat content by ultrasonic reflectance in model systems and chocolate. Food Research International 2002, 35:999-1005.
37. Simal S., Benedito J., Clemente G., Femenia A., Rosselló C. Ultrasonic determination of the composition of a meat-based product. Journal of Food Engineering 2003, 58:253-257.
38. Singh A.P., McClements D.J., Marangoni A.G. Solid fat content determination by ultrasonic velocimetry. Food Research International 2004, 37:545-555.
39. Timms R.E. SFI or SFC? Why the difference?. Inform 2005, 16:74-75.
40. Toro-Vázquez J.F., Briceno-Montelongo M., Dibildox-Alvarado E., Charo-Alonso M., Reyes-Hernández J. Cristallization kinetics of palm stearin in blends with sesame seed oil. Journal of the American Oil Chemists' Society 2000, 77:297-310.
41. Vanhoutte, B. (2002). Milk fat crystallization: fractionation and texturisation. Ph.D Thesis. Ghent University.
42. Vanhoutte B., Dewetinck K., Foubert I., Vanlerberghe B., Huyghebaert A. The effect of phospholipids and water on the isothermal crystallization of milk fat. European Journal of Lipid Science and Technology 2002, 104:490-495.
43. Váquiro H.A., Bon J., Díez J.L. Fuzzy logic aplication to drying kinetics modelling. The International Federation of Automatic Control (17th World Congress, Seoul, July 2008) 2008.
44. Wright A.J., Hartel R.W., Narine S.S., Marangoni A.G. The effect of minor components on milk fat crystallization. Journal of the American Oil Chemists' Society 2000, 77:463-475.
45. Wright A.J., Narine S.S., Marangoni A.G. Comparison of experimental techniques used in lipid crystallization studies. Crystallization and solidification properties of lipids 2001, 120-131. AOCS Press, Champaign. N. Widlak, R. Hartel, S. Narine (Eds.).
46. Zwietering M.H., Jongenburger I., Rombouts F.M., Van't Riet K. Modeling of the bacterial growth curve. Applied Environmental Microbiology 1990, 56:1875-1881.