New technologies to determine solid fat content on-line

The determination of solid fat content (SFC) is an important analytical procedure in the food industry. The most common way to determine SFC is by low-resolution pulsed NMR (p-NMR). Although this technique is very sensitive and easy to use, it has the disadvantage that it cannot be used for on-line...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Martini, S., Herrera, M.L., Marangoni, A.
Formato: JOUR
Materias:
Fat crystallization
NMR-MOUSE
On-line measurements
p-NMR
Solid fat content
Ultrasonics
Motion dependence
p-NMRn
Solid fat content (SFC)
Ultrasonic measurements
Crystallization
Nuclear magnetic resonance spectroscopy
Ultrasonic waves
Food processing
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0003021X_v82_n5_p313_Martini
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
Descripción
Sumario:The determination of solid fat content (SFC) is an important analytical procedure in the food industry. The most common way to determine SFC is by low-resolution pulsed NMR (p-NMR). Although this technique is very sensitive and easy to use, it has the disadvantage that it cannot be used for on-line measurements. The present work compares new technologies to determine SFC on-line. On-line ultrasonic spectroscopy and NMR-MOUSE (NMR mobile universal surface explorer) techniques were compared with off-line p-NMR measurements and there was a good correlation between the values obtained. Ultrasonic measurements accurately described the SFC variation, whereas NMR-MOUSE determinations need to be improved to some extent owing to a strong temperature and motion dependence. These two techniques can be used as on-line methodologies to determine SFC during the crystallization of fats. Copyright © 2005 by AOCS Press.

Ejemplares similares