Mechanistic probes into the action of high-intensity ultrasound within edible lipids
This data set underpins the research and discussions detailed within the third results chapter (Chapter 5) of the thesis, given the same title for simplicity. The work within this chapter investigates the underlying HIU mechanism to identify which HIU behaviours are crucial to the beneficial action of HIU within edible lipid systems. This has potential to lead to amplification of behaviours beneficial to the lipid crystallisation and minimise the detrimental effects in future. This was conducted within an all-purpose shortening sample in the presence of high-intensity ultrasound (20 kHz) employing a 3.2 mm PLE tip. For example, the effect of HIU was compared to sample agitation approaches with comparable liquid flow rates delivered by HIU, the isolation of the pressure shock wave from other gas bubble behaviours and the importance of the point at which HIU was applied within the crystallisation timeline. This study incorporated a range of data types that includes those used in monitoring the crystallisation kinetics using pNMR technique, physical property analysis (hardness, viscoelasticity, melting profile), the crystal microstructure and attenuation within hydrophone pressure measurements.
Resources in this dataset:
Resource Title: Link to dataset at University of Southampton Institutional Repository.
File Name: Web Page, url: https://eprints.soton.ac.uk/454015/
This file includes the data underpinning the work conducted for the third results chapter of the thesis (Chapter 5). This includes data pertaining to several experiments designed to isolate the different proposed effects of HIU within the crystallisation of edible lipids. This includes isolation of the pressure shock wave; effect of the HIU excitation time within the overall crystallisation process; comparison to liquid flow generated by agitation alone; and the addition of extra pre-crystallisation material. This involved monitoring the lipid crystallisation kinetics, the physicochemical properties and acoustic emission measurements in the presence of high-intensity ultrasound treatments within an all-purpose shortening sample.
Funding
USDA-NIFA: 2017-67017-26476
History
Data contact name
Birkin, PeterData contact email
prb2@soton.ac.ukPublisher
Ag Data CommonsUse limitations
This was conducted within an all-purpose shortening sample in the presence of high-intensity ultrasound (20 kHz) employing a 3.2 mm PLE tip. For example, the effect of HIU was compared to sample agitation approaches with comparable liquid flow rates delivered by HIU, the isolation of the pressure shock wave from other gas bubble behaviours and the importance of the point at which HIU was applied within the crystallisation timeline. This study incorporated a range of data types includes that used in monitoring the crystallisation kinetics using pNMR technique, physical property analysis (hardness, viscoelasticity, melting profile), the crystal microstructure and attenuation within hydrophone pressure measurements. Solid fat content (SFC) measurements collected using NMR Minispec mq20 series (Bruker, California, USA). This data is fitted to the Gompertz kinetics model which yields the induction time for crystallisation (λ) and the maximal crystal growth rate (μ) Hardness data collected using a Texture Analyser (model TA, XT Plus, Texture Technologies Corp., Scarsdale, NY, USA). Melting behaviour analysed using differential scanning calorimeter (DSC-TA Instruments, New Castle, DE, USA). Viscoelastic properties measured using magnetic bearing rheometer (model AR-G2, TA Instruments, New Castle, DE, USA). Crystal microstructure was determined using a polarised light microscope (PLM-Olympus BX 41, Tokyo, Japan) fitted with a digital camera (Infinity 2, Lumenera Scientific, Ottawa, Canada). Hydrophone data collected using an oscilloscope or a DAQ card and was processed using VB2010 software utilising NI Measurement studio. The data mainly consists of text files (comma delimited) for ease of use. The raw data can be visualised using the following software where applicable: Hardness: Exponent Stable Micro Systems , Melting profile: TA Instruments Universal Analyis 2000, Viscoeleasticity: TA Advantage. Several Origin project files (.opju) are also included and can be visualised using the related software package Origin 2020b or later.Temporal Extent Start Date
2019-01-09Temporal Extent End Date
2021-01-06Theme
- Not specified
Geographic Coverage
{"type":"FeatureCollection","features":[{"geometry":{"type":"Point","coordinates":[-111.8408414349,41.73326015214]},"type":"Feature","properties":{}}]}Geographic location - description
Logan, UT, USA; Southampton, UKISO Topic Category
- health
National Agricultural Library Thesaurus terms
ultrasonics; lipids; data collection; crystallization; agitation; liquids; monitoring; hardness; viscoelasticity; melting; microstructurePending citation
- No
Related material without URL
Youngs, Jack (2022) Understanding bubble dynamics within sonicated edible lipids to enhance their physicochemical properties. [Thesis] University of Southampton, Southampton, UKPublic Access Level
- Public
