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Rheo-NMR to investigate fat crystallization under shear

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Abstract
It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated NMR instrument to apply shear to the sample. However, this method did not enable the determination of rheological parameters. In this work, a custom made low-field rheo-NMR device was evaluated, consisting of a commercial rheometer combined with a low-field permanent magnet to enable simultaneous rheological and NMR measurements. Two fats, i.e. partially hardened sunflower oil (PHSO) and soft palm mid fraction (sPMF), were submitted to several rheo-NMR experiments. The results of these experiments clearly indicated that these fats crystallized differently. First, PHSO crystallized faster than sPMF. Moreover, the latter seemed to crystallize in two steps. Initially a weak structure was formed when a low amount of solids was present, but this structure was replaced by a stronger network once more crystals were present. Both fats were studied under stagnant conditions, but also when submitted to low shear rates (1 s(-1) and 5 s(-1)). It was shown that the amount of solids necessary to obtain a viscosity of 10 Pa s was higher when the shear rate was higher. The strength of the formed crystal network at a given percentage of solids was also weaker as the shear rate during crystallization increased. Whereas these experiments were done non-isothermally, it was shown that rheo-NMR can also perfectly be used for isothermal measurements.
Keywords
Rheo-NMR, Solid fat content, Crystal networks, Dynamic crystallization, Shear, CRYSTALLINITY, RELAXOMETRY, BEHAVIOR

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MLA
Rebry, Ferre, et al. “Rheo-NMR to Investigate Fat Crystallization under Shear.” CURRENT RESEARCH IN FOOD SCIENCE, vol. 4, 2021, pp. 414–20, doi:10.1016/j.crfs.2021.05.004.
APA
Rebry, F., Declerck, A., Ratzsch, K.-F., Wilhelm, M., Dewettinck, K., & Van der Meeren, P. (2021). Rheo-NMR to investigate fat crystallization under shear. CURRENT RESEARCH IN FOOD SCIENCE, 4, 414–420. https://doi.org/10.1016/j.crfs.2021.05.004
Chicago author-date
Rebry, Ferre, Arnout Declerck, Karl-Friedrich Ratzsch, Manfred Wilhelm, Koen Dewettinck, and Paul Van der Meeren. 2021. “Rheo-NMR to Investigate Fat Crystallization under Shear.” CURRENT RESEARCH IN FOOD SCIENCE 4: 414–20. https://doi.org/10.1016/j.crfs.2021.05.004.
Chicago author-date (all authors)
Rebry, Ferre, Arnout Declerck, Karl-Friedrich Ratzsch, Manfred Wilhelm, Koen Dewettinck, and Paul Van der Meeren. 2021. “Rheo-NMR to Investigate Fat Crystallization under Shear.” CURRENT RESEARCH IN FOOD SCIENCE 4: 414–420. doi:10.1016/j.crfs.2021.05.004.
Vancouver
1.
Rebry F, Declerck A, Ratzsch K-F, Wilhelm M, Dewettinck K, Van der Meeren P. Rheo-NMR to investigate fat crystallization under shear. CURRENT RESEARCH IN FOOD SCIENCE. 2021;4:414–20.
IEEE
[1]
F. Rebry, A. Declerck, K.-F. Ratzsch, M. Wilhelm, K. Dewettinck, and P. Van der Meeren, “Rheo-NMR to investigate fat crystallization under shear,” CURRENT RESEARCH IN FOOD SCIENCE, vol. 4, pp. 414–420, 2021.
@article{8772773,
  abstract     = {{It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated NMR instrument to apply shear to the sample. However, this method did not enable the determination of rheological parameters. In this work, a custom made low-field rheo-NMR device was evaluated, consisting of a commercial rheometer combined with a low-field permanent magnet to enable simultaneous rheological and NMR measurements. Two fats, i.e. partially hardened sunflower oil (PHSO) and soft palm mid fraction (sPMF), were submitted to several rheo-NMR experiments. The results of these experiments clearly indicated that these fats crystallized differently. First, PHSO crystallized faster than sPMF. Moreover, the latter seemed to crystallize in two steps. Initially a weak structure was formed when a low amount of solids was present, but this structure was replaced by a stronger network once more crystals were present. Both fats were studied under stagnant conditions, but also when submitted to low shear rates (1 s(-1) and 5 s(-1)). It was shown that the amount of solids necessary to obtain a viscosity of 10 Pa s was higher when the shear rate was higher. The strength of the formed crystal network at a given percentage of solids was also weaker as the shear rate during crystallization increased. Whereas these experiments were done non-isothermally, it was shown that rheo-NMR can also perfectly be used for isothermal measurements.}},
  author       = {{Rebry, Ferre and Declerck, Arnout and Ratzsch, Karl-Friedrich and Wilhelm, Manfred and Dewettinck, Koen and Van der Meeren, Paul}},
  issn         = {{2665-9271}},
  journal      = {{CURRENT RESEARCH IN FOOD SCIENCE}},
  keywords     = {{Rheo-NMR,Solid fat content,Crystal networks,Dynamic crystallization,Shear,CRYSTALLINITY,RELAXOMETRY,BEHAVIOR}},
  language     = {{eng}},
  pages        = {{414--420}},
  title        = {{Rheo-NMR to investigate fat crystallization under shear}},
  url          = {{http://doi.org/10.1016/j.crfs.2021.05.004}},
  volume       = {{4}},
  year         = {{2021}},
}

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