Investigation of high-pressure phase transitions in DAG (diacylglycerol) oil using the Bleustein–Gulyaev ultrasonic wave method

Kiełczyński, P.; Szalewski, M.; Balcerzak, A.; Malanowski, A.; Siegoczyński, R. M.; Ptasznik, S.

doi:10.1016/j.foodres.2012.07.025

Cited by 26 publications

(17 citation statements)

References 19 publications

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“…It has been discovered in the previous papers published by the authors (Kiełczyński et al 2012a;Kiełczyński et al 2012b;Rostocki et al 2013b) that high-pressure phase transitions do occur in the DAG oil, olive oils and oleic acid (Rostocki et al 2011(Rostocki et al , 2013aKiełczyński et al 2014). Therefore, all measurements and computations, reported in this paper, were performed in the appropriate pressure range, starting from an atmospheric pressure up to the pressure at which phase transition begins, i.e., at 20°C up to 220 MPa, at 30°C up to 300 MPa, at 40°C up to 380 MPa, and at 50°C up to 520 MPa.…”

Section: Resultsmentioning

confidence: 87%

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50°C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50°C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann-Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors' contribution to the state-ofthe-art.

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Section: Resultsmentioning

confidence: 87%

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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“…The fractions were determined by means of the gas chromatography method. The analysis was performed according to ISO 5508 and ISO 5509 norms [11]. Figure 1 shows the results of longitudinal ultrasonic wave velocity measurements (frequency 5 MHz) at temperatures: 20, 30, 40, 50 °C.…”

Section: Methodsmentioning

confidence: 99%

Ultrasonic evaluation of thermodynamic parameters of liquids under high pressure

Kiełczyński

Szalewski

Balcerzak

et al. 2014

2014 IEEE International Ultrasonics Symposium

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In many technological processes (e.g. in chemical, petrochemical, food and plastics industry) liquids are subjected to high pressures and temperatures. Therefore knowledge of their thermodynamic properties is essential for understanding, design and control of the process technology. Direct evaluation of thermodynamic parameters of liquids under high pressure, using conventional methods, is very difficult. Therefore, these methods are useless in industrial conditions, particularly in on-line control of the technological parameters of liquids. Ultrasonic methods (e.g., sound speed measurements) due to their simplicity and accuracy are very suitable for this purpose. The sound velocity is closely related with numerous thermodynamic properties of liquids. In this paper we report ultrasonic velocity and density measurements (performed by the authors) in diacylglycerol (DAG) oil over a range of pressures and temperatures. On the basis of experimental results (the sound velocity and liquid density versus pressure and temperature) the thermal expansion coefficient, specific heat capacity at constant pressure, isothermal and adiabatic compressibility of DAG oil were calculated as a function of pressure and temperature.

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“…A published literature proposed mechanisms for dietary DAG as it exhibits anti-obesity activity and can prevent postprandial hypertriacylglycerolemia in experimental animals and humans [4]. DAG oil has plentiful applications in edible products such as cooking oil, frying oil, salad oil and dressing, mayonnaise, shortening, margarine, chocolate and ice cream [5].…”

Section: -2506 Introductionmentioning

confidence: 99%

PRELIMINARY STUDY ON PRODUCTION OF MONOACYLGLYCEROL AND DIACYLGLYCEROL OF VIRGIN COCONUT OIL VIA ENZYMATIC GLYCEROLYSIS USING LIPASE Candida antarctica (Novozyme 435)

2017

MJAS

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Virgin coconut oil (VCO) consists mainly of saturated medium chain fatty acids which are 48.8% lauric acid (C12:0) and 20.0% myristic acid (C14:0). Both medium chain fatty acids are essential in increasing metabolism and possess antibacterial properties. These fatty acids of VCO are in the form of triacylglycerols (TAGs). Hence, VCO has to be converted into a simpler form such as mono-and diacylglycerols (MAGs and DAGs) in order to increase its antibacterial functionality in metabolism. In this paper, VCO was chemically modified via enzymatic glycerolysis reaction conducted at a molar ratio of 1:1 (VCO:glycerol) and catalysed by lipase enzyme, Candida antarctica (Novozyme 435). The reaction was carried out in an incubator shaker at 50 °C and 250 rpm of reaction speed. Reaction parameters were reaction time (24 and 48 hours) and enzyme concentrations (3, 5 and 10%). The product comprises of 3.3% MAG, 3.6% DAG and 93.1% TAG has been obtained by preliminary optimum reaction condition at temperature of 50 °C with 5 %wt of enzyme concentration at 24 hours of reaction time. Chemical analysis techniques used were thin layer chromatography (TLC), fourier transformation infrared (FT-IR) spectroscopy and gas chromatography (GC). Products are potentially to be used as food emulsifier, pharmaceutical binders, antibacterial products as well as food additives.Keywords: virgin coconut oil, glycerolysis, lipase enzyme, monoacylglycerol, diacylglycerol Abstrak Kandungan utama minyak kelapa dara (VCO) adalah asid lemak tepu berantai sederhana dengan 48.8% adalah asid laurik (C12:0) dan 20.0% asid miristik (C14:0). Asid lemak dengan rantaian sederhana adalah penting dalam meingkatkan kadar metabolisma dan mempunyai ciri-ciri anti-bakteria. Asid lemak dalam VCO adalah dalam bentuk triasilgliserol (TAG). Oleh itu, VCO perlu ditukarkan kepada bentuk yang lebih ringkas seperti mono dan diasilgliserol (MAG dan DAG) untuk meningkatkan fungsi anti-bakteria dalam metabolisma. Dalam kajian ini, VCO diubahsuai secara kimia melalui tindak balas gliserolisis berenzim yang dijalankan pada nisbah molar 1:1 (VCO:gliserol) dengan enzim lipase Candida antarctica (Novozyme 435) sebagai pemangkin. Tindak balas ini telah dijalankan dalam inkubator bergetar pada suhu 50 °C dengan kelajuan 250 rpm. Parameter tindak balas yang dilakukan adalah masa tindak balas (24 dan 48 jam) dan kepekatan enzim (3, 5 dan 10%). Hasil tindak balas terdiri daripada 3.3% MAG, 3.6% DAG dan 93.1% TAG telah diperolehi dengan kondisi tindak balas optimum awal pada suhu tindak balas 50 o C dengan kepekatan enzim 5 %wt pada 24 jam tindak balas. Teknik analisis kimia yang digunakan adalah kromatografi lapisan nipis (TLC), spektroskopi transformasi fourier inframerah (FT-IR) dan kromatografi gas (GC). Produk berpotensi untuk digunakan sebagai pengemulsi makanan, pengikat dalam farmaseutikal, produk anti-bakteria dan bahan tambah dalam makanan.

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Investigation of high-pressure phase transitions in DAG (diacylglycerol) oil using the Bleustein–Gulyaev ultrasonic wave method

Cited by 26 publications

References 19 publications

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Ultrasonic evaluation of thermodynamic parameters of liquids under high pressure

PRELIMINARY STUDY ON PRODUCTION OF MONOACYLGLYCEROL AND DIACYLGLYCEROL OF VIRGIN COCONUT OIL VIA ENZYMATIC GLYCEROLYSIS USING LIPASE Candida antarctica (Novozyme 435)

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