High Intensity Ultrasound-Induced Crystallization of Mango Kernel Fat

A study by Sopark Sonwai of Silpakorn University on the crystallization behavior of mango kernel fat at 25 °C. The work examines the effect of high-intensity ultrasound amplitude levels (30%, 50%, 70% of 180 μm) applied for 5 seconds. It found ultrasound reduced induction time, decreased crystal size, increased crystal count, and accelerated polymorphic transition.

Use Cases

• Modeling crystallization kinetics based on ultrasound amplitude levels.
• Analyzing the relationship between crystal size and induction time.
• Studying polymorphic transition (β′→β) acceleration in fats.
• Optimizing food industry crystallization processes for controllability.

Strengths

• Specific experimental conditions are documented: 25 °C, 20 kHz, 125 W ultrasound, 5 s irradiation.
• Tested three distinct ultrasound amplitude levels (30%, 50%, 70%).
• Reports concrete findings: induction time decreased, crystal size decreased, number of crystals increased with amplitude.

Limitations

• Row count and dataset size are unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Last update date is unknown; freshness unverified.

Provenance

Source

Sopark Sonwai, Silpakorn University

Collection Method

Experimental study of mango kernel fat crystallization with and without high-intensity ultrasound.