The aim of this study was to investigate the effects of supercooling and degree of saturation on lipid sonocrystallization under similar driving force of crystallization. Samples consisting of 100%, 50%, and 20% interesterified soybean oil (IESBO) diluted in high-oleic sunflower oil (HOSFO) were crystallized with and without high-intensity ultrasound (HIU). Two power levels were used by changing the amplitude of vibration of the tip (24 μm and 108 μm of tip amplitude). HIU operating at a frequency of 20 kHz was applied for 10 s. Sonication induced crystallization in the 100% IESBO sample and sonication power did not affect the results. A greater induction in crystallization was observed when higher power levels were used in the 50% IESBO sample, while no effect was observed in the crystallization kinetics of the 20% IESBO samples. Changes in the crystallization kinetics affected physical properties of the material, influencing elasticity. For example, sonication increased the elasticity of the 100% IESBO sample for both tip amplitudes from 435.9 ± 173.3 Pa to 72735.0 ± 9547.9 Pa for the nonsonicated and sonicated samples using 108 μm of amplitude, respectively. However, sonication only increased the elasticity in the 50% sample when used at the higher power level of 108 μm from 564.2 ± 175.2 Pa to 21774.0 ± 5694.9 Pa, and it did not affect the elasticity of the 20% IESBO samples. These results show that the level of saturation and the degree of supercooling affect sonication efficiency. PRACTICAL APPLICATIONS High-intensity ultrasound (HIU) has been used as a novel method for changing the crystallization behavior of fats. HIU can be used to improve the physical properties of trans-free fats that are low in saturated fatty acids. Although recent studies have proven the effectiveness of this method to induce crystallization, the process must still be optimized to the industrial setting. All process parameters should be considered during the application of HIU, as they directly affect the final product. The aim of this paper was to investigate the effects of HIU and process conditions such as tip amplitude, degree of supercooling, and saturation level on the crystallization behavior of commercial interesterified soybean oil.

中文翻译：

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酯交换大豆油的声结晶：饱和度和过冷度的影响

本研究的目的是研究在相似的结晶驱动力下过冷度和饱和度对脂质声结晶的影响。在高油酸葵花油 (HOSFO) 中稀释的 100%、50% 和 20% 的酯交换大豆油 (IESBO) 组成的样品在使用和不使用高强度超声 (HIU) 的情况下进行结晶。通过改变尖端的振动幅度（24 μm 和 108 μm 的尖端幅度）使用两个功率水平。以 20 kHz 的频率工作的 HIU 应用了 10 秒。在 100% IESBO 样品中超声诱导结晶，超声功率不影响结果。当在 50% IESBO 样品中使用更高的功率水平时，观察到更大的结晶诱导，而在 20% IESBO 样品的结晶动力学中没有观察到影响。结晶动力学的变化会影响材料的物理性质，从而影响弹性。例如，对于使用 108 μm 振幅的非超声和超声样品，超声处理将两个尖端振幅的 100% IESBO 样品的弹性从 435.9 ± 173.3 Pa 增加到 72735.0 ± 9547.9 Pa，分别。然而，当在 108 μm 的较高功率水平下使用时，超声处理仅将 50% 样品的弹性从 564.2 ± 175.2 Pa 增加到 21774.0 ± 5694.9 Pa，并且不影响 20% IESBO 样品的弹性。这些结果表明，饱和度和过冷度影响超声效率。实际应用 高强度超声 (HIU) 已被用作改变脂肪结晶行为的新方法。HIU 可用于改善饱和脂肪酸含量低的无反式脂肪的物理特性。尽管最近的研究证明了这种方法诱导结晶的有效性，但该过程仍必须针对工业环境进行优化。在应用 HIU 期间应考虑所有工艺参数，因为它们直接影响最终产品。本文的目的是研究 HIU 和工艺条件（如尖端幅度、过冷度和饱和度）对商品酯交换大豆油结晶行为的影响。在应用 HIU 期间应考虑所有工艺参数，因为它们直接影响最终产品。本文的目的是研究 HIU 和工艺条件（如尖端幅度、过冷度和饱和度）对商品酯交换大豆油结晶行为的影响。在应用 HIU 期间应考虑所有工艺参数，因为它们直接影响最终产品。本文的目的是研究 HIU 和工艺条件（如尖端幅度、过冷度和饱和度）对商品酯交换大豆油结晶行为的影响。