Data from: Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High-Intensity Ultrasound: A Long-Term Storage Study

The objective of this research was to evaluate if cavitation events generated during sonication (20 kHz, 216 μm amplitude, 10 s) are responsible for changes in physical properties of fat with low levels of saturated fatty acids and if these changes are maintained during storage. The fat was crystallized at 24 and 34 °C and stored at 25 °C for up to 24 weeks. An increase in solid fat content and melting enthalpy was observed for sonicated samples crystallized at 34 °C, and an increase in elasticity was observed for sonicated samples crystallized at 24 °C (P < 0.05). Hardness increased in sonicated samples crystallized at 24 and 34 °C (P < 0.05) after 60 min of crystallization and after 24 weeks of storage. Elasticity of non-sonicated samples crystallized at 24 °C decreased (P < 0.05) after storage at 25 °C for 48 h while it remained constant in sonicated samples. Sonicated samples had more, and smaller crystals compared to the non-sonicated ones. No significant change was observed in the physical properties of sonicated samples crystallized at 24 °C and 34 °C during the 24 weeks of storage. Sonication at 24 °C was less efficient at changing the physical properties of the fat compared to 34 °C; however, the number of subharmonic components generated during sonication at these two temperatures was not affected by crystallization temperature. These results suggest that changes in physical properties are associated with secondary effects of sonication such as bubble streamers rather than changes in cluster dynamics. Resources in this dataset:Resource Title: README. File Name: README.txtResource Description: README file for this dataset.Resource Title: IESBO Data. File Name: IESBO_Data.zipResource Description: The data files for this dataset in a .zip file. There are 8 folders in a zipped directory. Folders Figure 1, Figure 2 and Figure 3, Figure 4, Figure 5, Figure 6 and Table 2, Figure 7, Figure 8, and Table 1 contain the experimental data reported in the manuscript. Figures 1, 4, 5, 6, and Table 1 have CSV files, Figures 7 and 8 have txt files, and Figures 2 and 3 have JPG files. There are a total of 373 CSV spreadsheets, 20 jpg files, and 4 txt files.

本研究旨在评估超声波处理（频率20 kHz，振幅216 μm，时长10秒）过程中产生的空化事件是否是导致低饱和脂肪酸含量脂肪物理性质变化的成因，以及这些变化在储存过程中是否得以保持。脂肪在24°C和34°C下进行结晶，并在25°C下储存至24周。对于在34°C下结晶的超声波处理样本，观察到固体脂肪含量和熔解焓的增加，而对于在24°C下结晶的超声波处理样本，观察到弹性的增加（P < 0.05）。在24°C和34°C下结晶的超声波处理样本，在结晶60分钟后以及储存24周后，其硬度均有所增加（P < 0.05）。未经超声波处理的样本在24°C下结晶后，在25°C储存48小时后，其弹性降低（P < 0.05），而超声波处理样本的弹性则保持不变。与未经超声波处理的样本相比，超声波处理样本具有更多且更小的晶体。在24°C和34°C下结晶的超声波处理样本在24周的储存期间，其物理性质未见显著变化。在24°C下进行的超声波处理相对于34°C而言，对脂肪物理性质的改变效果较差；然而，在这两种温度下超声波处理产生的次谐波分量数量并未受到结晶温度的影响。这些结果提示，物理性质的变化与超声波处理的次级效应，如气泡丝，而非簇动态变化有关。本数据集包含以下资源：资源标题：README。文件名：README.txt。资源描述：本数据集的README文件。资源标题：IESBO 数据。文件名：IESBO_Data.zip。资源描述：包含本数据集文件的.zip文件。解压目录中包含8个文件夹，分别为图1、图2、图3、图4、图5、图6和表2、图7、图8以及表1，其中包含论文中报告的实验数据。图1、图4、图5、图6和表1包含CSV文件，图7和图8包含txt文件，图2和图3包含JPG文件。总计有373个CSV表格、20个jpg文件和4个txt文件。