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Effect Of High Intensity Ultrasound On Crystallization Behavior And Functional Properties Of Lipids, Yubin Ye
Effect Of High Intensity Ultrasound On Crystallization Behavior And Functional Properties Of Lipids, Yubin Ye
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The elimination of trans-fatty acids from food formulations has resulted in the search of new lipids and novel processing conditions that can provide optimum functional properties in fats while providing good nutritional properties. High intensity ultrasound (HIU) has been extensively studied on sonocrystallization of lipids since early 2000. Sonocrystallization refers to the induction of crystallization by HIU without generating any chemical changes. This dissertation aims to provide information on the effects of HIU on crystallization behavior and physical properties of different shortenings based on previous sonocrystallization research. Results in this dissertation showed that HIU successfully induced the crystallization of …