Issue 15, 2021

Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer


The processing of healthy foods remains a challenge and any technology with the ability to tailor the physical properties of new materials is in demand. High-intensity ultrasound (HIU) has been identified as a useful processing technique for such activities particularly for edible lipids. HIU has been known to alter the crystallisation kinetics and in turn the resultant physicochemical properties for specific food applications. The role of cavitation dynamics during treatment of oils with HIU is of interest, with the knowledge gained allowing for insight into the complex and still undefined mechanism of action. To this end, the crystallisation kinetics of an edible lipid were investigated in the presence of several distinctly different cavitation conditions. Several cavitation clusters, including a bifurcated streamer (BiS), located on the surface of a piston-like emitter (PLE) were studied, each generated by a specific ultrasonic power level. Only samples crystallised at a low supercooling (ΔTSC) value display significant differences in induction time for each of the selected HIU powers, at least 5 minutes earlier than without exposure to HIU. Substantially better energy efficiencies were seen for the BiS regime (ΔTSC = 5 °C) which coincided with maximal crystal growth rates. An increase in melting enthalpy and elastic modulus is reported in the presence of HIU for all crystallisation temperatures, this effect is larger overall with increasing ultrasonic power. In addition, sonicated samples in the presence of the BiS event were composed of fewer smaller crystals compared to higher HIU powers after 60 minutes at 30 °C. Bubble dynamics recorded during a 10 s sonication period exhibited a greater acoustic attenuation effect for the highest ultrasonic power (75 W). The results suggest that the dynamics of the cluster and the presence of the BiS event are important in terms of energy efficiency and the physical properties of the crystallised lipid material.

Graphical abstract: Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer

Supplementary files

Article information

Article type
12 Mar 2021
25 Jun 2021
First published
09 Jul 2021
This article is Open Access
Creative Commons BY license

Analyst, 2021,146, 4883-4894

Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer

J. J. Youngs, P. R. Birkin, J. Lee, T. T. Truscott and S. Martini, Analyst, 2021, 146, 4883 DOI: 10.1039/D1AN00437A

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