Effect of High‐Intensity Ultrasound on the Crystallization Behavior of High‐Stearic High‐Oleic Sunflower Oil Soft Stearin |
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| Authors: | Jaime A Rincón‐Cardona Lina M Agudelo‐Laverde María L Herrera Silvana Martini |
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| Affiliation: | 1. , Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín (UNSAM), San Martín, Provincia de Buenos Aires, Argentina;2. , Facultad de Ingeniería, Instituto de Tecnología de Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina;3. 435‐797‐8136;4. , Department of Nutrition Dietetics and Food Sciences, Utah State University, Logan, UT, USA |
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| Abstract: | The objective of this research was to evaluate the effect of high‐intensity ultrasound (HIU) and crystallization temperature (Tc) on the crystallization behavior, melting profile, and elasticity of a soft stearin fraction of high‐stearic high‐oleic sunflower oil. Results showed that HIU can be used to induce and increase the rate of crystallization of the soft stearin with significantly higher SFC values obtained in the sonicated samples, especially at higher Tc. SFC values were fitted using the Avrami model, and higher kn and lower n values were obtained when samples were crystallized with sonication, suggesting that sonicated samples crystallized faster and through an instantaneous nucleation mechanism. In addition, the crystal morphology, melting behavior, and viscoelasticity were significantly affected by sonication. |
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| Keywords: | Soft stearin High‐stearic high‐oleic sunflower oil High‐intensity ultrasound Polymorphism Crystallization |
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