{"title":"A review of the use of scraped surface heat exchangers to crystallize fats and fat-based products","authors":"Thais Lomonaco Teodoro da Silva, Silvana Martini","doi":"10.1002/aocs.12747","DOIUrl":null,"url":null,"abstract":"<p>Scraped surface heat exchangers (SSHE) are very important in many industries including chemical, cosmetic, pharmaceutical, and food. Some of the applications of SSHE in the food industry are to control the crystallization process in fats and frozen desserts, among other applications. This can be achieved because of the scraping action of the fixed blades that continuously rotate within the cooling surface removing the crystallized product from the surface, improving heat transfer, preventing crystal build-up on the wall, and accelerating the crystallization process. There are many process parameters that can be controlled in the SSHE to control and tailor the fat crystallization process, and many fat-based products can benefit from this machine, such as shortenings, spreads, and chocolates. Moreover, SSHE have recently been coupled to other processing devices such as high intensity ultrasound (HIU), high pressure homogenizers, and others to improve the crystallization process even further. This review focuses on the importance of SSHE in fat and fat-based products and discusses the importance of the parameters of the SSHE in the crystallization process, as well as how they affect the physical properties of different fat sources and spreads.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12747","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Scraped surface heat exchangers (SSHE) are very important in many industries including chemical, cosmetic, pharmaceutical, and food. Some of the applications of SSHE in the food industry are to control the crystallization process in fats and frozen desserts, among other applications. This can be achieved because of the scraping action of the fixed blades that continuously rotate within the cooling surface removing the crystallized product from the surface, improving heat transfer, preventing crystal build-up on the wall, and accelerating the crystallization process. There are many process parameters that can be controlled in the SSHE to control and tailor the fat crystallization process, and many fat-based products can benefit from this machine, such as shortenings, spreads, and chocolates. Moreover, SSHE have recently been coupled to other processing devices such as high intensity ultrasound (HIU), high pressure homogenizers, and others to improve the crystallization process even further. This review focuses on the importance of SSHE in fat and fat-based products and discusses the importance of the parameters of the SSHE in the crystallization process, as well as how they affect the physical properties of different fat sources and spreads.
期刊介绍:
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.