Sonocrystallization of a Palm-Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger

Physical properties of fats are affected by the reduction of saturated fatty acids. One method for retaining desired properties is the use of high-intensity ultrasound (HIU). The aim of this study was to investigate the influence of HIU power levels, pulse time, and position on the physical properties of a low-saturated palm-based fat crystallized in a scraped surface heat exchanger (SSHE). The sample was crystallized in a SSHE at 26 degrees C, using a 11 L hour(-1)flow rate, and agitation of 344 rpm in the barrels and 208 rpm in the pin worker. HIU was applied using a 12.7 mm tip coupled to a water jacketed (26 degrees C) flow cell that was placed at the end of the SSHE process. Sonication conditions were 20%, 50%, or 80% amplitude using pulses (5 and 10 s) or continuous sonication. After choosing the best HIU condition, the position of the flow cell was changed to different positions within the SSHE: before the first barrel (HIU-0), between the two barrels (HIU-1), between the second barrel and the pin worker (HIU-2), and after the pin worker (HIU-3). The best sonication condition from the first set of experiments was when HIU was applied using 50% amplitude and 10 s pulses. This condition resulted in higher oil binding capacity (OBC) and storage modulus (G') compared to the non-sonicated sample (OBC: 77% against 69.5%; G':154 kPa against 108 kPa). The best HIU position was HIU-3 since no further agitation was applied. The lack of agitation after sonication induced secondary nucleation and generated a strong crystalline network.