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High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat
Author(s) -
Sonwai Sopark,
Ornlaied Pimwalan,
Martini Silvana,
Hondoh Hironori,
Ueno Satoru
Publication year - 2021
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12431
Subject(s) - crystallization , materials science , intensity (physics) , ultrasound , crystal (programming language) , amplitude , crystallography , chemistry , computer science , organic chemistry , medicine , optics , radiology , physics , programming language
Abstract The crystallization behavior of mango kernel fat (MKF) at 25 °C with and without the application of high‐intensity ultrasound (HIU) (20 kHz, 125 W) was studied as a function of ultrasound amplitude level (30%, 50%, and 70% of the maximum amplitude of 180 μm). The irradiation period was fixed at 5 s. It was found that HIU induced MKF crystallization. The crystallization induction time decreased with a decrease in crystal size and an increase in the number of crystals as the HIU amplitude increased. The β' → β transformation was also accelerated with HIU application. This work has shown that there is great potential for the use of HIU in the food industry to achieve a shorter and more controllable crystallization process. In particular, HIU could be used as an efficient tool for controlling the polymorphic transition of fats.