Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies

Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies

•Isothermal crystallization of anhydrous milk fat by ultrasound.•The formation of β-crystals directly from the melt of sonicated samples.•The amount of monoacylglycerols is influenced by sonication. Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystall...

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Bibliographic Details
Published in:Ultrasonics sonochemistry Vol. 78; p. 105751
Main Authors: Sergeev, Andrey, Shilkina, Natalia, Motyakin, Mikhail, Barashkova, Irina, Zaborova, Victoria, Kanina, Ksenia, Dunchenko, Nina, Krasulya, Olga, Yusof, Nor Saadah M.
Format: Journal Article
Language:English
Published: Netherlands Elsevier B.V 01-10-2021
Elsevier
Subjects:
Anhydrous goat milk fat
Animals
Calorimetry, Differential Scanning
Crystallization
DSC
Goats
Isothermal crystallization
Milk
NMR relaxation
Special Section: Ultrasound Food Processing
Ultrasonics
Ultrasound
Anhydrous goat milk fat
DSC
Ultrasound
Isothermal crystallization
NMR relaxation
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Summary:•Isothermal crystallization of anhydrous milk fat by ultrasound.•The formation of β-crystals directly from the melt of sonicated samples.•The amount of monoacylglycerols is influenced by sonication. Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature under the influence of ultrasound are the decrease in the crystallization temperature and the increase in the melting enthalpy of the anhydrous milk fat samples. The increase is ∼30% at 20 min of isothermal crystallization and is presumably explained by the additional formation of β'-form crystals from the melt. The parameters of the Avrami equation applied to the description of experimental data show an increase in the crystallization rate in samples with ultrasonic treatment and a change in the dimension of crystallization with a change in melting temperature.
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ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2021.105751