New technologies to determine solid fat content on-line

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...

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Autores principales: Martini, S., Herrera, M.L., Marangoni, A.
Formato: JOUR
Materias:
Fat crystallization
NMR-MOUSE
On-line measurements
p-NMR
Solid fat content
Ultrasonics
Motion dependence
p-NMRn
Solid fat content (SFC)
Ultrasonic measurements
Crystallization
Nuclear magnetic resonance spectroscopy
Ultrasonic waves
Food processing
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p313_Martini
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_0003021X_v82_n5_p313_Martini
record_format dspace
spelling todo:paper_0003021X_v82_n5_p313_Martini2023-10-03T13:55:34Z New technologies to determine solid fat content on-line Martini, S. Herrera, M.L. Marangoni, A. Fat crystallization NMR-MOUSE On-line measurements p-NMR Solid fat content Ultrasonics Fat crystallization Motion dependence NMR-MOUSE On-line measurements p-NMRn Solid fat content (SFC) Ultrasonic measurements Crystallization Nuclear magnetic resonance spectroscopy Ultrasonic waves Food processing 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 be improved to some extent owing to a strong temperature and motion dependence. These two techniques can be used as on-line methodologies to determine SFC during the crystallization of fats. 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_p313_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 Fat crystallization
NMR-MOUSE
On-line measurements
p-NMR
Solid fat content
Ultrasonics
Fat crystallization
Motion dependence
NMR-MOUSE
On-line measurements
p-NMRn
Solid fat content (SFC)
Ultrasonic measurements
Crystallization
Nuclear magnetic resonance spectroscopy
Ultrasonic waves
Food processing
spellingShingle Fat crystallization
NMR-MOUSE
On-line measurements
p-NMR
Solid fat content
Ultrasonics
Fat crystallization
Motion dependence
NMR-MOUSE
On-line measurements
p-NMRn
Solid fat content (SFC)
Ultrasonic measurements
Crystallization
Nuclear magnetic resonance spectroscopy
Ultrasonic waves
Food processing
Martini, S.
Herrera, M.L.
Marangoni, A.
New technologies to determine solid fat content on-line
topic_facet Fat crystallization
NMR-MOUSE
On-line measurements
p-NMR
Solid fat content
Ultrasonics
Fat crystallization
Motion dependence
NMR-MOUSE
On-line measurements
p-NMRn
Solid fat content (SFC)
Ultrasonic measurements
Crystallization
Nuclear magnetic resonance spectroscopy
Ultrasonic waves
Food processing
description 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 be improved to some extent owing to a strong temperature and motion dependence. These two techniques can be used as on-line methodologies to determine SFC during the crystallization of fats. Copyright © 2005 by AOCS Press.
format JOUR
author Martini, S.
Herrera, M.L.
Marangoni, A.
author_facet Martini, S.
Herrera, M.L.
Marangoni, A.
author_sort Martini, S.
title New technologies to determine solid fat content on-line
title_short New technologies to determine solid fat content on-line
title_full New technologies to determine solid fat content on-line
title_fullStr New technologies to determine solid fat content on-line
title_full_unstemmed New technologies to determine solid fat content on-line
title_sort new technologies to determine solid fat content on-line
url http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p313_Martini
work_keys_str_mv AT martinis newtechnologiestodeterminesolidfatcontentonline
AT herreraml newtechnologiestodeterminesolidfatcontentonline
AT marangonia newtechnologiestodeterminesolidfatcontentonline
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