Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils
Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils
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DOI：
10.1021/jf503393h
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发表时间：
2014-10-15
影响因子：
6.1
通讯作者：
Martini, Silvana
中科院分区：
文献类型：
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作者：
Jana, Sarbojeet;Martini, Silvana
本研究的目的是评价蜡浓度（0.5和1%）、冷却速度（0.1、1和10℃/min）和高强度超声（HIU）对6种不同食用油中蜂蜡（BW）结晶行为的影响。样品在25℃下结晶，有或没有HIU。培养7天后，分别用显微镜和差示扫描量热法测量晶体尺寸、形貌和熔化曲线。较高的蜡浓度导致更快的结晶和更多的浊度。当样品在缓慢冷却速率下结晶时，由于晶体沉降而观察到相分离。结果表明，HIU对葵花油、橄榄油、大豆油和玉米油中0.5% BW样品的结晶和延迟相分离具有诱导作用。在1%的样品中观察到类似的效果，其中HIU延迟了菜籽油，大豆油，橄榄油和红花油的相分离。
The objective of this study was to evaluate the effect of wax concentration (0.5 and 1%), cooling rate (0.1, 1, and 10 degrees C/min), and high-intensity ultrasound (HIU) on the crystallization behavior of beeswax (BW) in six different edible oils. Samples were crystallized at 25 degrees C with and without HIU. Crystal sizes and morphologies and melting profiles were measured by microscopy and differential scanning calorimetry, respectively, after 7 days of incubation. Higher wax concentrations resulted in faster crystallization and more turbidity. Phase separation was observed due to crystals sedimentation when samples were crystallized at slow cooling rates. Results showed that HIU induced the crystallization of 0.5% BW samples and delayed phase separation in sunflower, olive, soybean, and corn oils. Similar effects were observed in 1% samples where HIU delayed phase separation in canola, soybean, olive, and safflower oils.