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- P-NMR (2)
- Solid fat content (2)
- Attenuation (1)
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- Encapsulation (1)
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- Fat crystallization (1)
- Full width half maximum (1)
- Integrated response (1)
- Low melting fraction of milk fat (1)
- Microstructure (1)
- NMR-MOUSE (1)
- On-line measurements (1)
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- Sunflower oil (1)
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- Trehalose (1)
- Ultrasonic technology (1)
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- Ultrasonics (1)
- Wax content (1)
Articles 1 - 5 of 5
Full-Text Articles in Life Sciences
Microencapsulating Properties Of Trehalose And Of Its Blends With Sucrose And Fructose, Marina Cerdeira, Silvana Martini, Maria L. Herrera
Microencapsulating Properties Of Trehalose And Of Its Blends With Sucrose And Fructose, Marina Cerdeira, Silvana Martini, Maria L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
A low melting fraction of milk fat (LMF), with a dropping point (MDP) of 16.7 °C, was encapsulated by freeze-drying emulsions formulated with trehalose or its blends with 30 wt% lactose or sucrose as hydrophilic phase, and with a mixed of 50 wt% of the palmitic sucrose esters (SE) β-170 and β-1670 as emulsifiers. Trehalose or trehalose/sucrose matrices were very efficient to encapsulate LMF (retention values were 82.8%± 3.2% and 90.5%± 3.7%, dry basis, respectively), whereas trehalose/lactose showed a significant decline in initial retention (42.5%± 2.5%, dry basis). The role of emulsion stability, water content, physical state of the matrix, …
New Technologies To Determine Solid Fat Content On-Line, Silvana Martini, Maria Lidia Herrera, Alejandro Marangoni
New Technologies To Determine Solid Fat Content On-Line, Silvana Martini, Maria Lidia Herrera, Alejandro Marangoni
Nutrition, Dietetics, and Food Sciences Faculty Publications
The determination of solid fat content (SFC) is an important analytical procedure in the food industry. The most common way to determine SFC is by low-resolution pulsed NMR (p-NMR). Although this technique is very sensitive and easy to use, it has the disadvantage that it cannot be used for on-line measurements. The present work compares new technologies to determine SFC on-line. On-line ultrasonic spectroscopy and NMR-MOUSE (NMR mobile universal surface explorer) techniques were compared with off-line p-NMR measurements and there was a good correlation between the values obtained. Ultrasonic measurements accurately described the SFC variation, whereas NMR-MOUSE determinations need to …
In-Situ Monitoring Of Solid Fat Content By Means Of P-Nmr And Ultrasonics, Silvana Martini, Constantin Bertoli, Maria Lidia Herrera, Ian Neeson, Alejandro Marangoni
In-Situ Monitoring Of Solid Fat Content By Means Of P-Nmr And Ultrasonics, Silvana Martini, Constantin Bertoli, Maria Lidia Herrera, Ian Neeson, Alejandro Marangoni
Nutrition, Dietetics, and Food Sciences Faculty Publications
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [≈20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships were found between ultrasonic parameters [integrated response, time …
Attenuation Of Ultrasonic Waves: Influence Of Microstructure And Solid Fat Content, Silvana Martini, Constantin Bertoli, Maria Lidia Herrera, Ian Neeson, Alejandro Marangoni
Attenuation Of Ultrasonic Waves: Influence Of Microstructure And Solid Fat Content, Silvana Martini, Constantin Bertoli, Maria Lidia Herrera, Ian Neeson, Alejandro Marangoni
Nutrition, Dietetics, and Food Sciences Faculty Publications
Ultrasonic technology can be used to monitor the crystallization of fats and determine solid fat content (SFC) online. Ultrasonic waves are attenuated as crystals form and grow, and this attenuation occurs first at higher frequencies. The attenuation of the ultrasonic signal does not depend on the induction times of crystallization of the systems, or on their thermal behavior; but it does depend on SFC and on microstructure, particularly on the crystal size. At low SFC values (≈5%), bigger crystals generate more attenuation. At intermediate SFC values (≈10%), crystal size does not affect signal attenuation and SFC is the key factor …
Storage Of Sunflower-Seeds: Variation On The Wax Content Of The Oil, Silvana Martini, Maria Cristina Anon
Storage Of Sunflower-Seeds: Variation On The Wax Content Of The Oil, Silvana Martini, Maria Cristina Anon
Nutrition, Dietetics, and Food Sciences Faculty Publications
Storage conditions of oil seeds before industrial extraction might influence the quality of the crude oil. The objective of this work was to study the influence of sunflower seed storage conditions (temperature and time) on the quality of the resulting oil in terms of its wax content and composition. Sunflower seeds were stored under different conditions, 10, 21 and 37 °C, in sealed recipients. Extractions of the seeds with hexane were made to obtain the oil at different storage times. The amount of oil extracted (25–40%) showed no significant differences with storage conditions. Wax content of the samples was determined …