Ultrasonic behavior of edible oils: Correlation with rheology

Gladwell, N.; Javanaud, C.; Peers, K. E.; Rahalkar, R. R.

doi:10.1007/bf02541833

Cited by 35 publications

(16 citation statements)

References 16 publications

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“…The ultrasonic velocity of liquid oils has been correlated to the average molecular structure of the fatty acids present (e.g., chain length and degree of unsaturation), hence, ultrasonic velocimetry has been proposed as a means of assessing the origin or quality of edible oils (Gouw & Vlugter, 1964, 1966, 1967Javanaud & Rahalkha, 1988;McClements & Povey, 1988a;Rao, Reddy, & Prabhu, 1980;Singh & Singh, 1980). The ultrasonic absorption spectra of liquid oils depend on their high frequency shear and compression rheology (Gladwell, Javanaud, Peters, & Rahalkar, 1986;Grigor'ev, Manucharov, Mikhailov, & Khakimov, 1976). Ultrasonic attenuation measurements can therefore be used to provide information about high frequency molecular relaxation mechanisms, and to characterize oil type and properties.…”

Section: Introductionmentioning

confidence: 99%

Solid fat content determination by ultrasonic velocimetry

Singh

McClements

Marangoni

2004

Food Research International

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Section: Introductionmentioning

confidence: 99%

Solid fat content determination by ultrasonic velocimetry

Singh

McClements

Marangoni

2004

Food Research International

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“…The ultrasonic velocity of liquid oils has been correlated to the average molecular structure of the FA present (e.g., chain length and degree of unsaturation); hence, ultrasonic velocimetry has been proposed as a means of assessing the origin or quality of edible oils (1)(2)(3)(4)(5)(6)(7). The ultrasonic absorption spectra of liquid oils depend on their highfrequency shear and compression rheology (8,9). Ultrasonic attenuation measurements can therefore be used to provide information about high-frequency molecular relaxation mechanisms and to characterize oil type and properties.…”

mentioning

confidence: 99%

Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content

Singh

McClements

Marangoni

2002

J Americ Oil Chem Soc

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In this work an ultrasonic velocity technique was compared to direct pulsed NMR (pNMR) spectroscopy for the determination of the solid fat content (SFC) of anhydrous milk fat (AMF), cocoa butter (CB), and blends of AMF and CB with canola oil (CO) in the range 100 to 70% (w/w). In situ measurements of ultrasonic velocity were carried out during cooling (50-5°C) and heating (5-50°C) of the fat samples, and SFC values were calculated. The SFC were also determined simultaneously by pNMR. Peak melting temperatures determined by DSC were used as an indicator of the polymorphic state of the different fats and fat blends. Estimates of SFC obtained using pNMR and ultrasonic velocimetry did not agree. Our results suggested that ultrasonic velocity was highly dependent on the polymorphic state of the solid fat. Ultrasonic velocity in fat that contained crystals in a more stable polymorphic form was consistently higher than in fat that contained crystals in a less stable polymorphic modification. A high attenuation of the signal was observed in milkfat and CB at lower temperatures, particularly after sitting for 24 h. This high attenuation could be a product of scattering by crystallites or by microscopic air pockets formed upon solidification of the material, or it could be due to high ultrasonic absorption associated with phase transitions. This research highlights some of the problems associated with applying ultrasonics to the determination of SFC.The bulk physiochemical properties and sensory attributes of many fatty foods are determined by the fraction of the fat phase that is solidified at a particular temperature. It is therefore important to develop analytical techniques that can measure the variation in solid fat content (SFC) of a food with temperature. In the food industry, SFC values measured at different temperatures can be used to help predict important attributes such as mouthfeel and hardness. Traditionally, techniques based on dilatometry were used to measure the temperature dependence of the SFC of fatty foods; however, these have largely been replaced by pulsed NMR (pNMR) techniques. NMR instruments are capable of accurate, precise, rapid, and nondestructive measurements of SFC; however, on-line measurements are somewhat difficult to implement. It would therefore be advantageous to have an alternative analytical technique that could measure the SFC of fats on-line so that the properties of fat-containing foods could be monitored during processing.Analytical techniques based on measurements of the interaction of ultrasonic waves with food materials have been shown to be particularly suitable for studying the properties of fatty foods. The ultrasonic velocity of liquid oils has been correlated to the average molecular structure of the FA present (e.g., chain length and degree of unsaturation); hence, ultrasonic velocimetry has been proposed as a means of assessing the origin or quality of edible oils (1-7). The ultrasonic absorption spectra of liquid oils depend on their highfrequency shear and compression ...

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“…Anton Paar MCR 302 (Modular Compact Rheometer) was used to find the shear viscosity of the samples. All these parameters were measured to calculate the bulk viscosity using equation (8).…”

Section: Methodsmentioning

confidence: 99%

“…The critical frequency is around 1000 GHz around, this high ultrasound range is difficult to achieve in real instruments but for low frequency this is achievable. The low frequency asymptotic function is given by [8]:…”

Section: Grad DIV V=0mentioning

confidence: 99%

“…The results obtained from this work is illustrated in the Results and Discussion part. First, the justification of using the frequency squared equation (8) for finding the bulk viscosity was given using the graph of log attenuation v/s log frequency ( Figure 2). Second, all the bulk properties like velocity, density, shear viscosity and bulk viscosity was tabulated in Table 1 and the dependence of bulk viscosity on the frequency was studied (Figures 3 and 4).…”

Section: Introductionmentioning

confidence: 99%

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Temperature Dependence of Bulk Viscosity in Edible Oils using Acoustic Spectroscopy

Sun¹,

Ghosh²,

Holmes³

et al. 2017

J Food Process Technol

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When ultrasound waves are applied to a compressible Newtonian fluid, bulk viscosity plays an important parameter to cause attenuation. Ultrasound spectroscopy is an important technique to characterise and determine the physico-chemical properties of many food components because it is a non-invasive, non-destructive, easy and accurate technique. The aim of this study was to find the bulk viscosity of three brands of sunflower and extra-virgin olive oil by using the Navier's-Stoke equation across a temperature range of 5°C to 40°C and to test the hypothesis that there is a significant difference in the value of bulk viscosity between the different brands of sunflower and olive oil used. The value of bulk viscosity was not found to be constant over the operating frequency range of 12-100 MHz, which suggested edible oils are non-Newtonian fluids. Also, no significant statistical difference of bulk viscosity values was found between different brands of the same oil (p ≥ 0.05). This shows bulk viscosity is not affected by small compositional variations. Acoustic spectroscopy is increasingly being used to characterise food materials. More studies on bulk viscosity must be employed in order to be able to utilise this technology to its full strength.

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Ultrasonic behavior of edible oils: Correlation with rheology

Cited by 35 publications

References 16 publications

Solid fat content determination by ultrasonic velocimetry

Solid fat content determination by ultrasonic velocimetry

Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content

Temperature Dependence of Bulk Viscosity in Edible Oils using Acoustic Spectroscopy

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