In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

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...

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Detalles Bibliográficos
Publicado: 2005
Materias:
Full width half maximum
Integrated response
p-NMR
Solid fat content
Time of flight
Ultrasonic velocity
Correlation methods
Crystallization
Nuclear magnetic resonance
Signal to noise ratio
Spectrometry
Oils and fats
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p305_Martini
http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p305_Martini
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_0003021X_v82_n5_p305_Martini
record_format dspace
spelling paper:paper_0003021X_v82_n5_p305_Martini2023-06-08T14:23:48Z In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics 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 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. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p305_Martini http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p305_Martini
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
topic_facet 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
description 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.
title In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
title_short In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
title_full In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
title_fullStr In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
title_full_unstemmed In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
title_sort in situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
publishDate 2005
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v82_n5_p305_Martini
http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p305_Martini
_version_ 1768544800556974080

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