Povey, MJW orcid.org/0000-0002-9740-2596 (2017) Applications of ultrasonics in food science - novel control of fat crystallization and structuring. Current Opinion in Colloid and Interface Science, 28. pp. 1-6. ISSN 1359-0294
Abstract
Low power (< 10 W m-2) ultrasound spectroscopy has been used for many years for the characterisation of food colloids with respect to particle size distribution, adiabatic compressibility, particle solvation and dissolution, crystal nucleation and solid content. Whilst high power (>1 kW m-2) ultrasound methods are well-known to impact on fat crystallization and structuring, they have many drawbacks, causing off-flavours through product oxidation and a metallic taste probably associated with sonotrode wear. Furthermore, process development with power ultrasound is hit and miss, applications being largely empirical and poorly understood. We have recently shown that well-controlled and understood crystal nucleation control can be obtained using well-defined low power, quasi-continuous ultrasound and acoustical pressure fields, opening up a new field of application in food processing for ultrasonics.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2016 Elsevier Ltd. This is an author produced version of a paper published in Current Opinion in Colloid & Interface Science. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Crystal nucleation; Power ultrasound; Ultrasound spectroscopy; Fat crystallization; Powder dissolution; Solvation; Nucleation control |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 13 Dec 2016 10:18 |
Last Modified: | 16 Dec 2017 01:38 |
Published Version: | https://doi.org/10.1016/j.cocis.2016.12.001 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cocis.2016.12.001 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:109393 |