Application of high-intensity ultrasound to palm oil in a continuous system

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 1, 2015, Pages 319-327

  Ye, Yubin ^a   Martini, Silvana ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

crystallization; flow cell; high intensity ultrasound; palm oil; polymorphism; power level

Indexed keywords

CRYSTALLIZATION; ELASTICITY; LOW POWER ELECTRONICS; MELTING; OIL SHALE; POLYMORPHISM; TEMPERING; ULTRASONICS;

CONTINUOUS SYSTEM; CRYSTALLINE NETWORKS; CRYSTALLIZATION BEHAVIOR; FLOW CELLS; HIGH INTENSITY ULTRASOUNDS; MELTING BEHAVIOR; POWER LEVELS; SOLID FAT CONTENT;

PALM OIL;

PALM OIL; VEGETABLE OIL;

CHEMISTRY; CRYSTALLIZATION; FOOD HANDLING; TEMPERATURE; TRANSITION TEMPERATURE; ULTRASOUND;

CRYSTALLIZATION; FOOD HANDLING; PLANT OILS; TEMPERATURE; TRANSITION TEMPERATURE; ULTRASONICS;

EID: 84921032262     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505041s     Document Type: Article

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