Mechanistic probes into the action of high-intensity ultrasound within edible lipids

This file includes the data underpinning the work conducted for the third results chapter of the thesis (Chapter 5). This includes data pertaining to several experiments designed to isolate the different proposed effects of HIU within the crystallisation of edible lipids. This includes isolation of the pressure shock wave; effect of the HIU excitation time within the overall crystallisation process; comparison to liquid flow generated by agitation alone; and the addition of extra pre-crystallisation material. This involved monitoring the lipid crystallisation kinetics, the physicochemical properties and acoustic emission measurements in the presence of high-intensity ultrasound treatments within an all-purpose shortening sample.