Crystallization properties of palm oil by dry fractionation

Zaliha, O; Chong, Chiew Let; Cheow, C. S.; Norizzah, A. R.; Kellens, Marc

doi:10.1016/j.foodchem.2003.09.032

Cited by 93 publications

(69 citation statements)

References 2 publications

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“…The solid fractions obtained from 12 exhibited the same trend as 10 except that the content of C 12:0 in all fractions from 12 was significantly lower than CNO p 0.05 . The increase in the contents of long-chain fatty acids in the solid fraction from that of the original fat has been reported in a number of works concerning fractionation of fats 12,18,19 .…”

Section: Yield and Fatty Acid Compositionsmentioning

confidence: 67%

Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone

et al. 2017

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Section: Yield and Fatty Acid Compositionsmentioning

confidence: 67%

Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone

et al. 2017

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“…Palm oil is a complex mixture of triacylglycerols (TAGs) which can be seen to crystallise into two distinct populations when slowly cooled in a DSC [3,5,7], typically one in the range 30-20 °C ("high melting") and the other below 15 °C ("low melting"). In addition to this, palm oil displays multiple polymorphic forms.…”

Section: Introductionmentioning

confidence: 99%

Image analysis of palm oil crystallisation as observed by hot stage microscopy

Harrison

Smith²,

Bhaggan³

et al. 2016

Journal of Crystal Growth

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“…A total of 3 ml sample was placed in a NMR tube to be analyzed for its solid fraction changes during the crystallization process. Crystallization method applied to the sample has been modified from Zaliha et al (2004), Chaleepa et al (2010) and exactly as was done by Mursalin et al (2016). Prior to cooling, oil was heated at 70 °C for 10 minutes to remove crystals that may still exist and erasing memory previously heated or cooled (rejuvenation).…”

Section: Methodsmentioning

confidence: 99%

Crystallization Kinetics Of Coconut Oil Based On Gompertz Model

Mursalin

2018

IFSTJ

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Abstract-The cooling rate and temperature of crystallization has been proven to be very influential on the rate of crystal formation oil. Oil crystallization kinetics can be measured by monitoring changes in the solid fat content (SFC) of oil during cooling process. In this study, SFC measured using pulsed Nuclear Magnetic Resonance (pNMR). Four levels of cooling rates and temperature crystallization studied. Crystallization kinetics parameters were measured by applying the model of Gompertz. Gompertz model used to explain the induction time, the increase in the maximum rate of crystallization and the crystalline polymorphic. Crystallization was done by heating the oil at a temperature of 70°C for 10 minutes prior to rapid cooling to 29°C. Then, rate of cooling from 29°C to the crystallization temperature (critical cooling rate) was set below 2°C/minutes. During the process, the oil was stirred at 15 rpm. Solid fraction was measured periodically since the crystallization temperature was reached until maximum solid fraction was achieved. The results showed that the Gompertz model able to quantitatively describe the crystallization kinetics of coconut oil. Lower critical cooling rate reduces the induction time of crystallization but accelerate the maximum increase rate of crystallization. Crystallization temperature has a negative correlation with the induction time and the maximum increase rate of crystallization. In the crystallization of coconut oil, critical cooling rate and crystallization temperature are only influence on the thermodynamics and kinetics of crystallization but not on its polymorphic formation.

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Crystallization properties of palm oil by dry fractionation

Cited by 93 publications

References 2 publications

Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone

Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone

Image analysis of palm oil crystallisation as observed by hot stage microscopy

Crystallization Kinetics Of Coconut Oil Based On Gompertz Model

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