<Emphasis Type="Italic">In situ</Emphasis> monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
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Authors: | Silvana?Martini Constantin?Bertoli Maria?Lidia?Herrera Ian?Neeson Email author" target="_blank">Alejandro?MarangoniEmail author |
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Affiliation: | (1) Nestlé Research Centre, Lausanne, Switzerland;(2) Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenes Aires, Argentina;(3) VN Instruments Ltd., Elizabethtown, Ontario, Canada;(4) Present address: National Research Council of Argentina (CONICET), Argentina;(5) Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ontario, Canada |
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Abstract: | An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead
of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in
concentrated systems ≈20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples
were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was
followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships
were found between ultrasonic parameters integrated response, time of flight (TF), and full width half maximum] and SFC.
TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r
2>0.9) in a linear fashion (v=2.601 SFC+1433.0). |
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Keywords: | Full width half maximum integrated response p-NMR solid fat content time of flight ultrasonic velocity |
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