Monitoring struturants of fat blends with ultrasound based in‐line rheometry (ultrasonic velocity profiling with pressure difference) |
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| Authors: | Niall W. G. Young Paul Wassell Johan Wiklund Mats Stading |
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| Affiliation: | 1. Danisco A/S, Multiple Food Applications, Edwin Rahrs Vej 38, Brabrand 8220, Denmark;2. Environmental Quality and Food Safety, University of Chester, Parkgate Road, Chester CH1 4BJ, UK;3. SIK – The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE‐402 29 G?teborg, Sweden |
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| Abstract: | Ultrasonic velocity profiling with pressure difference (UVP‐PD) was demonstrated to be a successful, non‐invasive, in‐line measurement system for instantaneous velocity and rheological flow profiling of complex, opaque fat blends. Model systems of 25% Akomic, 75% rapeseed oil; and 25% Akomic, 74% rapeseed oil and 1% Grindsted® Crystalliser 110 were compared under real process conditions with UVP‐PD. Results indicated that the sample containing the crystalliser had twice the viscosity of the control. These in‐line results are in agreement with previous off‐line results, and offer the chance to probe the mechanics of fat blend physics under real, dynamic conditions. |
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| Keywords: | Fat crystalization lipids oils processing effects rheology viscosity |
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