Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer-Reference-Cited by-同舟云学术

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

Published:2021 Issue:15 Volume:146 Page:4883-4894
ISSN:0003-2654
Container-title:The Analyst
language:en
Short-container-title:Analyst

Author:

Youngs Jack J.¹²³⁴^ORCID,Birkin Peter R.¹²³⁴^ORCID,Lee Juhee⁵⁶⁷⁸⁹,Truscott Tadd T.¹⁰⁸⁹¹¹^ORCID,Martini Silvana⁵⁶⁷⁸⁹^ORCID

Affiliation:

1. Department of Chemistry

2. University of Southampton

3. Southampton

4. UK

5. Department of Nutrition

6. Dietetics

7. and Food Sciences

8. Utah State University

9. Logan

10. Department of Mechanical and Aerospace Engineering

11. USA

Abstract

The type of environment generated by an ultrasonic source is shown to alter the crystallisation of an oil. In particular a bifurcated streamer, with its unusual dual cluster, is surprisingly efficient at accelerating crystallisation.

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture

Publisher

Royal Society of Chemistry (RSC)

Subject

Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/AN/D1AN00437A

Reference49 articles.

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4. T. G. Leighton , The Acoustic Bubble , Academic Press , London , 1994

5. F. R. Young , Cavitation , Imperial College Press , London , 1999

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