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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |