In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
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...
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todo:paper_0003021X_v82_n5_p305_Martini2023-10-03T13:55:34Z In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics Martini, S. Bertoli, C. Herrera, M.L. Neeson, I. Marangoni, A. Full width half maximum Integrated response p-NMR Solid fat content Time of flight Ultrasonic velocity Full width half maximum Integrated response p-NMR Solid fat content Time of flight Correlation methods Crystallization Nuclear magnetic resonance Signal to noise ratio Spectrometry Ultrasonic velocity Oils and fats 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 of flight (TF), and full width half maximum] and SFC. TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r2 > 0.9) in a linear fashion (v = 2. 601 SFC + 1433.0). Copyright © 2005 by AOCS Press. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p305_Martini |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Full width half maximum Integrated response p-NMR Solid fat content Time of flight Ultrasonic velocity Full width half maximum Integrated response p-NMR Solid fat content Time of flight Correlation methods Crystallization Nuclear magnetic resonance Signal to noise ratio Spectrometry Ultrasonic velocity Oils and fats |
spellingShingle |
Full width half maximum Integrated response p-NMR Solid fat content Time of flight Ultrasonic velocity Full width half maximum Integrated response p-NMR Solid fat content Time of flight Correlation methods Crystallization Nuclear magnetic resonance Signal to noise ratio Spectrometry Ultrasonic velocity Oils and fats Martini, S. Bertoli, C. Herrera, M.L. Neeson, I. Marangoni, A. In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
topic_facet |
Full width half maximum Integrated response p-NMR Solid fat content Time of flight Ultrasonic velocity Full width half maximum Integrated response p-NMR Solid fat content Time of flight Correlation methods Crystallization Nuclear magnetic resonance Signal to noise ratio Spectrometry Ultrasonic velocity Oils and fats |
description |
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 of flight (TF), and full width half maximum] and SFC. TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r2 > 0.9) in a linear fashion (v = 2. 601 SFC + 1433.0). Copyright © 2005 by AOCS Press. |
format |
JOUR |
author |
Martini, S. Bertoli, C. Herrera, M.L. Neeson, I. Marangoni, A. |
author_facet |
Martini, S. Bertoli, C. Herrera, M.L. Neeson, I. Marangoni, A. |
author_sort |
Martini, S. |
title |
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
title_short |
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
title_full |
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
title_fullStr |
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
title_full_unstemmed |
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
title_sort |
in situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
url |
http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p305_Martini |
work_keys_str_mv |
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