Flow properties of single origin chocolates: Effect of product formulation and particle size.

The objective of this research was to evaluate changes in flow behavior of chocolate during chocolate grinding using a stone grinder as affected by chocolate formulation. Three different types of chocolates were evaluated. Two chocolates without milk added (70% chocolate) and two chocolates with milk added and with different amounts of cocoa nibs (30% chocolate and 14% chocolate) were tested.

Recent Advances in Lipid Crystallization in the Food Industry.

This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed.

Probing the mechanisms of enhanced crystallisation of APS in the presence of ultrasound.

Understanding the origins of the enhancement of crystallisation of a lipid (all-purpose shortening, APS) through the application of ultrasound is a fundamental pre-requisite for the exploitation of this technique in a wider context. To this end, we show here a number of measurements designed to probe the mechanisms responsible for this effect. For example, we show how the type of bubble cluster, produced at the sound source, alters the bubble population and residency time.

Development of an optical flow through detector for bubbles, crystals and particles in oils.

The characterisation of bubbles or particles in an oil poses some unique challenges. In contrast to water solutions, the use of electrochemical detection approaches is more difficult in an oil. However, optical sensing systems have considerable potential in this area.

Crystallization Behavior and Quality of Frozen Meat.

Preservation of meat through freezing entails the use of low temperatures to extend a product's shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes.

Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer.

The processing of healthy foods remains a challenge and any technology with the ability to tailor the physical properties of new materials is in demand. High-intensity ultrasound (HIU) has been identified as a useful processing technique for such activities particularly for edible lipids. HIU has been known to alter the crystallisation kinetics and in turn the resultant physicochemical properties for specific food applications.

Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system.

High-intensity ultrasound (HIU) has been used in the past to change fat crystallization and physical properties of fat crystalline networks. The objective of this work was to evaluate how HIU placed on different positions in a scraped surface heat exchanger (SSHE) using different processing conditions affect the physical properties of an interesterified palm olein. The sample was crystallized at two temperatures (20 °C and 25 °C) and two agitation rates (344/208 rpm and 185/71 rpm, barrels/pin worker).

Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach.

The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis.

Functional properties of dairy phospholipid gels.

In this study dairy phospholipid (PL) gels were made using 3 different concentrations of PL (15%, 30%, and 45%) and soybean oil to determine the gel-forming ability and functional traits that dairy PL have. After 24 h of storage the visual stability, crystal morphology, solid fat content, melting behavior, viscosity, and oil binding capacity of the gels were evaluated. All samples showed visual stability, whereas polarized light microscopy showed that high concentrations of PL reduced PL mobility, preventing tubular micelles from forming at high concentrations of PL (45%).

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review.

Recent consumers' concerns about diet and its health benefits has triggered a reduction in consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an expanded market for functional foods has arisen. In particular, high-fat foods normally composed by saturated fatty acids, cholesterol and fatty acids have been reformulated to be healthier.

Effect of storage time on physical properties of sonocrystallized all-purpose shortening.

The purpose of this study was to determine the effect of high-intensity ultrasound (HIU) on the physical properties of an all-purpose shortening and to evaluate how these properties changed during storage (48 hr; 4, 12, and 24 weeks) at 5 °C and 25 °C. Samples were crystallized at 30 °C for 60 min with and without the application of HIU (20 kHz; 3.2 mm-diameter tip, 168 µm amplitude, 10 s).

Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat.

The objective of this work was to evaluate the effect that agitation rate, crystallization temperature, and sonication have on the physical properties of a soybean-based fat with low levels of saturated fatty acids crystallized in a scraped surface heat exchanger (SSHE). The sample was crystallized at two temperatures (20 and 25 °C) and agitation rates (344/208 rpm in the barrels/pin worker-high agitation HA and 185/71 rpm barrels/pin worker-low agitation LA), and a constant flow of 11 L/hr. High-intensity ultrasound (HIU - 12.

Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog.

Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants.

Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound.

The effects of high-intensity ultrasound application (HIU-20 kHz, 96 W, 3 pulses: 10 s on/5s off) and cooling rate (0.1 and 10 °C/min) on physical properties of monoglycerides (MG) oleogels (3, 4.5, and 6 wt%) were evaluated.

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat.

Oil migration (OM) has been an immense issue in fat-based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on OM in a palm kernel oil-based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30 °C for 90 min and stored for 48 hr at 25 °C.

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing.

Rheological properties of food materials are important as they influence food texture, processing properties, and stability. Rotational rheometry has been widely used for measuring rheological properties. However, the measurements obtained using different geometries and rheometers are generally not compared for precision and accuracy, so it is difficult to compare data across different studies.

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound.

The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high-intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil.

Interactions between candelilla wax and saturated triacylglycerols in oleogels.

Fully hydrogenated oils or hardfats are low cost and highly available products used in lipid technology while candelilla wax (CLX) is a well-known oleogelator that has been thoroughly studied over the last decade. CLX is capable of making a strong oleogel when used in very low concentrations (~1.5%) while hardfats need to be added in higher concentrations (>10%) to form a gel.

Modifying the physical properties of butter using high-intensity ultrasound.

The physical qualities of butter are affected by the physical properties of the cream used to make it. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physical properties of cream and butter. High-intensity ultrasound (frequency: 20 kHz, amplitude: 108 µm), often called sonication, was applied for 0, 10, 30, 60, and 90 s using a 1.

Dry-aging improves meat quality attributes of grass-fed beef loins.

The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lumborum) from 9 beef carcasses (USDA Select) were obtained.

Effect of cream aging temperature and agitation on butter properties.

Aging of cream is an important process to manage production time and to produce butter with consistent quality. The objective of this study was to evaluate the combined effect of temperature (5, 10, and 15°C) and agitation rate (0, 40, and 240 rpm) during aging of cream on the physical properties of cream and butter in a model system. Cream's solid fat content (SFC), melting behavior, and droplet size distribution were measured during and after 90 min of aging.

Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling.

Unlabelled: The aim of this study was to investigate the effects of supercooling and degree of saturation on lipid sonocrystallization under similar driving force of crystallization. Samples consisting of 100%, 50%, and 20% interesterified soybean oil (IESBO) diluted in high-oleic sunflower oil (HOSFO) were crystallized with and without high-intensity ultrasound (HIU). Two power levels were used by changing the amplitude of vibration of the tip (24 μm and 108 μm of tip amplitude).

Physical characterization of crystalline networks formed by binary blends of waxes in soybean oil.

The objective of this study is to analyze the physical properties of 2.5% (wt. basis) binary wax in soybean oil (SBO) system.

Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology.

This study investigated the effects of high intensity ultrasound (temperature, amplitude, and time) on the inactivation of indigenous bacteria in pasteurized milk, Bacillus atrophaeus spores inoculated into sterile milk, and Saccharomyces cerevisiae inoculated into sterile orange juice using response surface methodology. The variables investigated were sonication temperature (range from 0 to 84°C), amplitude (range from 0 to 216 μm), and time (range from 0.17 to 5 min) on the response, log microbe reduction.

High-Intensity Ultrasound to Improve Physical and Functional Properties of Lipids.

High-intensity ultrasound (HIU) has been used in recent years to change the crystallization behavior of edible lipids. This technique can be used in combination with other processing technologies to tailor lipids' functional properties and broaden their application for various food products. In general, sonication induces crystallization, increases crystallization rate, and generates a harder and more elastic crystalline network characterized by smaller crystals with a sharper melting profile.