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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 …