Artículo
Martini, S.; Bertoli, C.; Herrera, M.L.; Neeson, I.; Marangoni, A. "In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics" (2005) JAOCS, Journal of the American Oil Chemists' Society. 82(5):305-312
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Abstract:
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [∼20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships were found between ultrasonic parameters [integrated response, time of flight (TF), and full width half maximum] and SFC. TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r2 > 0.9) in a linear fashion (v = 2. 601 SFC + 1433.0). Copyright © 2005 by AOCS Press.
Registro:
| Documento: | Artículo |
| Título: | In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics |
| Autor: | Martini, S.; Bertoli, C.; Herrera, M.L.; Neeson, I.; Marangoni, A. |
| Filiación: | Department of Food Science, University of Guelph, Guelph, Ont., Canada Nestlé Research Centre, Lausanne, Switzerland Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenes Aires, Argentina VN Instruments Ltd., Elizabethtown, Ont., Canada Department of Food Science, University of Guelph, Guelph, Ont. NIG 2W1, Canada |
| Palabras clave: | Full width half maximum; Integrated response; p-NMR; Solid fat content; Time of flight; Ultrasonic velocity; Full width half maximum; Integrated response; p-NMR; Solid fat content; Time of flight; Correlation methods; Crystallization; Nuclear magnetic resonance; Signal to noise ratio; Spectrometry; Ultrasonic velocity; Oils and fats |
| Año: | 2005 |
| Volumen: | 82 |
| Número: | 5 |
| Página de inicio: | 305 |
| Página de fin: | 312 |
| DOI: | http://dx.doi.org/10.1007/s11746-005-1071-8 |
| Título revista: | JAOCS, Journal of the American Oil Chemists' Society |
| Título revista abreviado: | JAOCS J Am Oil Chem Soc |
| ISSN: | 0003021X |
| CODEN: | JJASD |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p305_Martini |
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Citas:
---------- APA ----------
Martini, S., Bertoli, C., Herrera, M.L., Neeson, I. & Marangoni, A. (2005) . In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics. JAOCS, Journal of the American Oil Chemists' Society, 82(5), 305-312.http://dx.doi.org/10.1007/s11746-005-1071-8
---------- CHICAGO ----------
Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A. "In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics" . JAOCS, Journal of the American Oil Chemists' Society 82, no. 5 (2005) : 305-312.http://dx.doi.org/10.1007/s11746-005-1071-8
---------- MLA ----------
Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A. "In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics" . JAOCS, Journal of the American Oil Chemists' Society, vol. 82, no. 5, 2005, pp. 305-312.http://dx.doi.org/10.1007/s11746-005-1071-8
---------- VANCOUVER ----------
Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., Marangoni, A. In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics. JAOCS J Am Oil Chem Soc. 2005;82(5):305-312.http://dx.doi.org/10.1007/s11746-005-1071-8
