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Abstract:

In this study, the effects of cooling rate, degree of supercooling, and storage time on the microstructure and rheological properties of a vegetable shortening composed of soybean and palm oils were examined. The solid fat content vs. temperature profile displayed two distinct regions: from 5 to 25°C, and from 25°C to the end of melt at 45-50°C. A peak melting temperature of 42.7°C was determined by DSC. Discontinuity in the crystallization induction time (determined by pulsed NMR) vs. temperature plot at 27°C also suggested the existence of two separate groups of crystallizing material. Isothermal crystallization kinetics were characterized using the Avrami and Fisher-Turnbull models. In using DSC and powder X-ray diffraction, the α polymorph formed upon fast cooling (>5°C/min), and the β′ form predominated at lower cooling rates (<1°C/min). An α to β′ transition took place upon storage. Fractal dimensions (Df) obtained by microscopy and image analysis showed no dependence on the degree of supercooling since Df remained constant (∼1.89) at crystallization temperatures of 5, 22, and 27°C. Crystallization at 22°C at 1°C/min and 15°C/min yielded Df values of 1.98 and 1.93, respectively. Differences in microstructure were observed, and changes in particle properties increased the parameter λ at higher degrees of supercooling.

Registro:

Documento: Artículo
Título:Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening
Autor:Litwinenko, J.W.; Rojas, A.M.; Gerschenson, L.N.; Marangoni, A.G.
Filiación:Department of Food Science, University of Guelph, Guelph, Ont. N1G 2W1, Canada
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina
National Research Council, Argentina
Palabras clave:Crystallization; Fractal dimension; Microstructure; Palm oil; Polymorphism; Rheology; Shortening; Crystal microstructure; Crystallization; Differential scanning calorimetry; Fractals; Image analysis; Low temperature effects; Mechanical properties; Melting; Microscopic examination; Nuclear magnetic resonance; Reaction kinetics; Rheology; Supercooling; X ray diffraction analysis; Polymorphism; Oils and fats; Glycine max; Martes pennanti
Año:2002
Volumen:79
Número:7
Página de inicio:647
Página de fin:654
DOI: http://dx.doi.org/10.1007/s11746-002-0538-y
Título revista:JAOCS, Journal of the American Oil Chemists' Society
Título revista abreviado:JAOCS J Am Oil Chem Soc
ISSN:0003021X
CODEN:JJASD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v79_n7_p647_Litwinenko

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Citas:

---------- APA ----------
Litwinenko, J.W., Rojas, A.M., Gerschenson, L.N. & Marangoni, A.G. (2002) . Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening. JAOCS, Journal of the American Oil Chemists' Society, 79(7), 647-654.
http://dx.doi.org/10.1007/s11746-002-0538-y
---------- CHICAGO ----------
Litwinenko, J.W., Rojas, A.M., Gerschenson, L.N., Marangoni, A.G. "Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening" . JAOCS, Journal of the American Oil Chemists' Society 79, no. 7 (2002) : 647-654.
http://dx.doi.org/10.1007/s11746-002-0538-y
---------- MLA ----------
Litwinenko, J.W., Rojas, A.M., Gerschenson, L.N., Marangoni, A.G. "Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening" . JAOCS, Journal of the American Oil Chemists' Society, vol. 79, no. 7, 2002, pp. 647-654.
http://dx.doi.org/10.1007/s11746-002-0538-y
---------- VANCOUVER ----------
Litwinenko, J.W., Rojas, A.M., Gerschenson, L.N., Marangoni, A.G. Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening. JAOCS J Am Oil Chem Soc. 2002;79(7):647-654.
http://dx.doi.org/10.1007/s11746-002-0538-y