Solid fat content determination by ultrasonic velocimetry

Singh, Anand; McClements, David Julian; Marangoni, Alejandro G.

doi:10.1016/j.foodres.2003.12.010

Cited by 49 publications

(35 citation statements)

References 20 publications

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“…Although mixtures of butterfat or milk fat had been investigated (Liew et al, 2001;Singh et al, 2004), there is only little information available on the role of the effect of fats of animal origin in technological feasibility (Jin et al, 2008). Fats should modify the physical properties of any vegetable fat in different ways (e.g: DAnthine, 2012).…”

mentioning

confidence: 99%

Effect of animal fats on the physical properties of palm fat

Soós¹,

Pecznyik²,

Somogyi³

et al. 2014

Acta Alimentaria

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Palm fat is one of the most commonly used fats in food industry. The main role of palm fat is to develop the desired texture of food products. Fat blends were developed to find the most appropriate mixture fitting the technological needs. In our work palm mid fraction (PMF) was mixed with anhydrous milk fat (AMF), goose fat (G), and lard (L) in a 1:1 ratio. Anhydrous milk fat represents fat consisting of a wide range of fatty acids. Goose fat is a soft, easily melting fat, and lard is characterized as animal fat with wide melting temperature interval. The measurements aimed to establish the miscibility of the fats and the effect of animal fats on the melting-solidification profile of palm mid fraction. SFC vs temperature curves, Differential Scanning Calorimetry (DSC) melting thermograms describe the melting profile of the samples. Isotherm crystallization by SFC vs time curves and DSC cooling thermograms were measured to characterize the solidification of pure fats and the blends. Since the SFC curves did not show crosspoints we concluded that fats blended in a 1:1 ratio were miscible. Anhydrous milk fat strongly modified the properties of palm mid fraction, the blend became similar to anhydrous milk fat. Goose fat had no strong modification effect on palm mid fraction and could be considered as a softening agent. The effect of lard was complex: melting and solidification behaviour of the blend differed from the characteristics of both parent fats.

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mentioning

confidence: 99%

Effect of animal fats on the physical properties of palm fat

Soós¹,

Pecznyik²,

Somogyi³

et al. 2014

Acta Alimentaria

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“…Due to the fact that ultrasonic velocity has been linked to the solid fat content (SFC) for different types of fats (Singh et al, 2004, Martini et al, 2005a), the Avrami model was used to describe the ultrasonic velocity changes during the isothermal crystallization of lard. Thus, the ultrasonic velocity as a function of crystallization time is depicted in equation 2.…”

Section: Modeling Of Ultrasonic Velocitymentioning

confidence: 99%

“…In general terms, the experimental results showed that the ultrasonic velocity increased as the solid fat content increased (Saggin & Coupland, 2002;Singh et al, 2004) and the sample temperature decreased. These results coincide with previous studies carried out on other fats such as cheese fat (Mulet, Benedito, Bon, & Sanjuán, 1999), olive oil (Benedito, Mulet, Velasco, & Dobarganes, 2002) or Iberian pig backfat .…”

Section: Monitoring Non-isothermal Lard Crystallization By Ultrasonicmentioning

confidence: 99%

“…Thereby, ultrasonic measurements could be used to study fat crystallization as an alternative technique to DSC. Singh et al (2004) concluded that the differences between the ultrasonic velocities in fat applying different cooling rates depended on the polymorphism and microstructure of the crystals. According to these authors, ultrasonic velocity is a reliable indicator of the onset of crystallization in fat.…”

Section: Monitoring Non-isothermal Lard Crystallization By Ultrasonicmentioning

confidence: 99%

“…In general, ultrasonic velocimetry techniques are capable of rapid, accurate and non-destructive measurements, and are particularly suitable for online measurements. Ultrasonic velocity measurements have been used to estimate the solid fat content of oils and fats such as anhydrous milk fat and cocoa butter (Miles, Fursey, & Jones, 1985;Singh et al, 2004) and used to determine the chemical structure of liquid triglycerides (Javanaud & Rahalkar, 1988;McClements & Povey, 1988a). Moreover, ultrasonic techniques have been used to take on-line measurements of the SFC in several fats (Martini et al, 2005a, c;Martini, Bertoli, Herrera, Neeson, & Marangoni, 2005b).…”

Section: Introductionmentioning

confidence: 99%

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Caracterización de la calidad de productos cárnicos crudo-curados mediante ultrasonidos de señal.

Jiménez¹

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las condiciones adecuadas para su aceptación como Tesis Doctoral, por lo que AUTORIZAN:A la interesada a su presentación en el Departamento AGRADECIMIENTOSDeseo manifestar mi agradecimiento a todas aquellas personas e instituciones que colaboraron de alguna forma en el desarrollo del presente trabajo:A la Universidad Politécnica de Valencia y al Departamento de Tecnología de Alimentos, porque la presente Tesis Doctoral se desarrolló dentro de sus instalaciones.A todos los integrantes del grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA). A su director el Doctor Antonio Mulet Pons.A los directores de este trabajo, el Doctor José Javier Benedito Fort y el Doctor José Vicente García Pérez. Porque el elevado compromiso que tienen con su propio trabajo ha resultado ser mi mayor reto, pero también mi mayor logro. Porque todo lo que me han enseñado y que he aprendido de ustedes no sólo ha sido en el ámbito laboral, sino también en el aspecto personal. Gracias.Al Ministerio de Economía y Competitividad del Gobierno de España, por aportar los recursos necesarios para llevar a cabo esta investigación (FPI 2008-BES-2008 Proyecto AGL 2007-65923-C02-02; Proyecto RTA 2010-00029-C04-02; Estancias breves para el Investigador en Formación. FPI-2011).A todo el personal de Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos de la Facultad de Veterinaria de la Universidad de Extremadura (España) por su disposición y colaboración.Al Doctor Tomás Gómez Álvarez-Arenas del grupo de investigación UMEDIA (Ultrasound for Medical and Industrial Applications), CSIC; en Madrid (España) por su disposición y colaboración.I would like to express my gratitude to the Food Physics Group, of the School of Food Science and Nutrition at the University of Leeds (United Kingdom); especially to Professor Malcolm J. W. Povey, head of the research group, and to my supervisor Doctor Nicholas J. Watson. Thank you for the technical assistance, the scientific explanations, continuous support and for conversations; thank you as well for the good moments and coffee/tea time with British biscuits.A la Vicedirectora de la Escuela Oficial de Idiomas de Valencia, Catedrática Liv Ingrid Ostbye Roggen y al Profesor Juan Miguel Muñoz Olmos por toda su ayuda, afecto y cuidados, porque el estar lejos de casa resulta muchas veces difícil, pero personas como ustedes hacen que uno se sienta protegido y acompañado, por hacer que su casa sea mi segundo hogar. Gracias.A todos los que de alguna manera han contribuido y me han acompañado durante cada uno de los días de este largo y hermoso camino, haciéndolo fácil de recorrer. Aquellos con los que comencé esta aventura, los que aún están y los que ya se han ido, pero que aún siguen en la distancia desde cualquier parte del mundo. Resulta difícil colocar nombres, pero quiero agradecer a todos y cada uno de ustedes por compartir conmigo las alegrías y tristezas, las sonrisas y lágrimas, los problemas y sus soluciones, los obstáculos y facilidades, las adversidades y fortunas...

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