Ultrasonic determination of the effect of shear on lipid crystallization

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Abstract

The design and calibration of a novel rheometer incorporating ultrasonic sensors are described. The instrument is capable of the simultaneous measurements of torque, rate of temperature change, and ultrasonic properties of a liquid as a function of time, temperature, and shear rate. The effect of shear rate on the crystallization onset temperature of a sample of confectionery coating fat is studied using this device. The instrument detected the phase transition in the sheared sample as abrupt changes in all of the measured parameters. The onset temperature increased significantly with shear rate, implying lipid crystallization can be accelerated by mixing. There were also significant differences between sensing modalities.

Original languageEnglish (US)
Pages (from-to)157-162
Number of pages6
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume77
Issue number2
DOIs
StatePublished - Jan 1 2000

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Organic Chemistry

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