Faraday communications. Ultrasonic monitoring of crystallization in an oil-in-water emulsion

Abstract

We present a simple reliable method based on ultrasonic propagation for monitoring crystallization and melting of the dispersed oil phase in emulsion droplets. The sensitivity of the technique is illustrated for an nhexadecane-in-water emulsion by comparing ultrasonic velocity data with densities over the temperature range

Quasi‐isothermal crystallisation kinetics, non‐classical nucleation and surfactant‐dependent crystallisation of emulsions

“…Note from Table 1 that each surfactant produces roughly the same value for the energy barrier to nucleation under a variety of circumstances (Caflon: 5.7-8.8; Tween 20: [12][13][14][15][16]. The fact that sodium caseinate and cocoa butter pro- .8 § Data from a microemulsion.…”

“…(4) [12] and is independent of the scanning rate, permitting very slow temperature scanning rates which are much more convenient for automated testing methods. Moreover, a measurement can take only a few tens of milliseconds, so it is possible to acquire very large quantities of data with a high statistical significance.…”

“…Moreover, a measurement can take only a few tens of milliseconds, so it is possible to acquire very large quantities of data with a high statistical significance. In these experiments, the Cygnus Ultrasonic Velocity Meter (UVM; Cygnus Instruments, Dorchester, UK) was used, which is described elsewhere [12]. Temperature was measured using a Fluke NPL traceable PRT with an accuracy of 60.01 K and controlled using a Grant temperature programmer.…”

“…Temperature was measured using a Fluke NPL traceable PRT with an accuracy of 60.01 K and controlled using a Grant temperature programmer. Solids contents were determined from sound velocity as described in [12]. Emulsions were produced by high-pressure homogenisation as described in our previous paper [7].…”

Applications of ultrasonics in food science - novel control of fat crystallization and structuring

“…The application of ultrasound techniques to fat crystallization and structuring can be traced back to work by Miles and Fursey in Bristol [7] which was then further developed in Leeds in conjunction with Eric Dickinson and Julian McClements [8]. A recent view of where Eric Dickinson pointed me to through his development of the subject of food colloids can be found in [9].…”