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Ultrasonic monitoring of lard crystallization during storage

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Ultrasonic monitoring of lard crystallization during storage

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dc.contributor.author Santacatalina Bonet, Juan Vicente es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.contributor.author Corona Jiménez, Edith es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.date.accessioned 2017-05-10T10:43:10Z
dc.date.available 2017-05-10T10:43:10Z
dc.date.issued 2011-01
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/80812
dc.description.abstract [EN] This work addresses the use of ultrasonics as a non-destructive technique with which to monitor lard crystallization during cooling and storage. The ultrasonic velocity was measured during both the isothermal crystallization of lard (at 0, 3, 5, 7, 10 and 20 degrees C) and during the non-isothermal crystallization. In addition, lard crystallization was also studied through Differential Scanning Calorimetry (DSC) and instrumental texture analysis (penetration tests). The measurement of the ultrasonic velocity allowed the bulk crystallization to be detected. The evolution of the ultrasonic velocity and the textural measurements during isothermal crystallization showed two steep increases, which may be explained by the two fractions of triglycerides found in DSC thermograms. At 7, 10 and 20 degrees C the second fraction did not crystallize within the first 11 days of storage. A two-step crystallization model based on the Avrami model was used to properly describe (% var > 99.9 and RMSE < 1.99 m s(-1)) the relationship between the ultrasonic velocity and the isothermal crystallization time. In addition, a model was developed to estimate the percentage of solid fat content during isothermal crystallization. Therefore, it may be pointed out that ultrasonic techniques could be useful to monitor the crystallization pattern of complex fats during long periods of storage. (C) 2010 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the "Ministerio de Ciencia e Innovacion" in Spain (Project AGL 2007-65923-C02-02). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Ciencia e Innovacion, Spain [AGL 2007-65923-C02-02] es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Crystallization es_ES
dc.subject Fat es_ES
dc.subject Modeling es_ES
dc.subject Storage es_ES
dc.subject Ultrasound es_ES
dc.subject Avrami models es_ES
dc.subject Bulk crystallization es_ES
dc.subject Instrumental texture es_ES
dc.subject Isothermal crystallization es_ES
dc.subject Non-destructive technique es_ES
dc.subject Nonisothermal crystallization es_ES
dc.subject Penetration test es_ES
dc.subject Solid fat content es_ES
dc.subject Two-step crystallization es_ES
dc.subject Ultrasonic monitoring es_ES
dc.subject Ultrasonic techniques es_ES
dc.subject Differential scanning calorimetry es_ES
dc.subject Ultrasonic testing es_ES
dc.subject Ultrasonic velocity es_ES
dc.subject Ultrasonic velocity measurement es_ES
dc.subject Ultrasonics es_ES
dc.subject Velocity es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Ultrasonic monitoring of lard crystallization during storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2010.10.048
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Santacatalina Bonet, JV.; García Pérez, JV.; Corona Jiménez, E.; Benedito Fort, JJ. (2011). Ultrasonic monitoring of lard crystallization during storage. Food Research International. 44(1):146-155. doi:10.1016/j.foodres.2010.10.048 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.foodres.2010.10.048 es_ES
dc.description.upvformatpinicio 146 es_ES
dc.description.upvformatpfin 155 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 44 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 214307 es_ES


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