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 conditio...

Descripción completa

Detalles Bibliográficos
Autores principales: da Silva, Thais Lomonaco Teodoro, Danthine, Sabine, Martini, Silvana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Sonochem/processing inNA
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8165667/
https://www.ncbi.nlm.nih.gov/pubmed/33883101
http://dx.doi.org/10.1016/j.ultsonch.2021.105550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8165667/
https://www.ncbi.nlm.nih.gov/pubmed/33883101
http://dx.doi.org/10.1016/j.ultsonch.2021.105550

Ejemplares similares