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High Intensity Ultrasound-Induced Crystallization of Mango Kernel Fat
  • +2
  • Sopark Sonwai,
  • Pimwalan Ornla-ied,
  • Silvana Martini,
  • Hironori Hondoh,
  • S. Ueno
Sopark Sonwai
Silpakorn University
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Pimwalan Ornla-ied
Silpakorn University
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Silvana Martini
Utah State University
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Hironori Hondoh
University of Shizuoka
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S. Ueno
Hiroshima University
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Abstract

The crystallization behavior of mango kernel fat (MKF) at 25 °C with and without the application of high-intensity ultrasound (HIU) (20 kHz, 125 W) was studied as a function of ultrasound amplitude level (30%, 50% and 70% of the maximum amplitude of 180 μm). The irradiation time was fixed at 5 s. It was found that HIU induced MKF crystallization. The crystallization induction time decreased with a decrease in crystal size and an increase in the number of crystals as the HIU amplitude increased. The β′→β transformation was also accelerated with HIU application. This work has shown that there is a great potential for the use of HIU in the food industry to achieve a shorter and more controllable crystallization process. In particular, HIU could be used as an efficient tool for controlling the polymorphic transition of fats.

Peer review status:ACCEPTED

01 Apr 2020Submitted to Journal of the American Oil Chemists' Society
01 Apr 2020Submission Checks Completed
01 Apr 2020Assigned to Editor
16 Apr 2020Reviewer(s) Assigned
01 May 2020Review(s) Completed, Editorial Evaluation Pending
18 May 2020Editorial Decision: Revise Major
31 Aug 20201st Revision Received
31 Aug 2020Assigned to Editor
31 Aug 2020Submission Checks Completed
02 Sep 2020Reviewer(s) Assigned
16 Sep 2020Review(s) Completed, Editorial Evaluation Pending
22 Sep 2020Editorial Decision: Revise Minor
22 Sep 20202nd Revision Received
23 Sep 2020Assigned to Editor
23 Sep 2020Submission Checks Completed
23 Sep 2020Review(s) Completed, Editorial Evaluation Pending
23 Sep 2020Editorial Decision: Accept