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Effects of Ultrasound Amplitude on the Physicochemical Properties of Some Edible Oils
Author(s) -
Hosseini Sepideh,
Gharachorloo Maryam,
Tarzi Babak Ghiassi,
Ghavami Mehrdad,
Bakhoda Hossein
Publication year - 2015
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 - 10.1007/s11746-015-2733-1
Subject(s) - iodine value , peroxide value , turbidity , sunflower oil , chemistry , intensity (physics) , ultrasound , acid value , sound intensity , viscosity , materials science , pulp and paper industry , food science , composite material , sound (geography) , biochemistry , oceanography , physics , quantum mechanics , geomorphology , acoustics , engineering , geology
This research reports on the studied effect of the intensity of ultrasound (24 kHz) on the quality characteristics of olive oil, sesame oil, sunflower seed oil, and tallow olein. These characteristics (free acidity, peroxide value, conjugated dienes concentration, viscosity, iodine value, turbidity, color values, and melting behavior) were determined in oil samples before and after ultrasonic treatment. Changes in the oxidation parameters showed that the high‐intensity ultrasound treatment accelerated the deterioration of oils. In most cases, extra‐virgin sesame oil was most resistant to deterioration from sonicating treatments. The decreases in β‐carotene content and Hunter values revealed that ultrasound might have good potential for bleaching oils at an appropriate intensity and frequency. The differential scanning calorimeter thermograms, viscosity, and turbidity results indicated that ultrasound probably accelerates the polymerization of the oils. The present study has confirmed that some changes in the physicochemical parameters or structures of oil components had occurred. These changes depended on the sources and initial conditions of the oils as well as the intensity of the applied ultrasound.