Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening

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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°...

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Autor principal: Litwinenko, J.W
Otros Autores: Rojas, A.M, Gerschenson, L.N, Marangoni, A.G
Formato: Capítulo de libro
Lenguaje:Inglés
Publicado: American Oil Chemists' Society 2002
Acceso en línea:Registro en Scopus
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Biblioteca Central Dr. Luis F. Leloir (FCEN) de Universidad de Buenos Aires
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100 1 |a Litwinenko, J.W. 
245 1 0 |a Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening 
260 |b American Oil Chemists' Society  |c 2002 
270 1 0 |m Marangoni, A.G.; Department of Food Science, University of Guelph, Guelph, Ont. N1G 2W1, Canada; email: amarango@uoguelph.ca 
506 |2 openaire  |e Política editorial 
504 |a Yusem, G.J., Pintauro, P.N., The electrocatalytic hydrogenation of soybean oil (1992) J. Am. Oil Chem. Soc., 69, pp. 399-404 
504 |a DeMan, J.M., Beers, A.M., Fat crystal networks: Structure and rheological properties (1987) J. Texture Studies, 18, pp. 303-318 
504 |a Heertje, I., Microstructural studies in fat research (1993) Food Structure, 12, pp. 77-94 
504 |a Marangoui, A.G., Hartel, R.W., Visualization and structural analysis of fat crystal networks (1998) Food Technol., 52, pp. 46-51 
504 |a Narine, S.S., Marangoni, A.G., Fractal nature of fat crystal networks (1999) Phys. Rev. E, 59, pp. 1908-1920 
504 |a Narine, S.S., Marangoni, A.G., Mechanical and structural model of fractal networks of fat crystals at low deformations (1999) Phys. Rev. E, 60, pp. 6991-7000 
504 |a Marangoni, A.G., Elasticity of high-volume-fraction fractal aggregate networks: A thermodynamic approach (2000) Phys. Rev. B, 62, pp. 13951-13955 
504 |a Rousseau, D., Forestière, K., Hill, A.R., Marangoni, A.G., Restructuring butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications (1996) J. Am. Oil Chem. Soc., 73, pp. 963-972 
504 |a Bannon, C.D., Craske, J.D., Hilliker, A.E., Analysis of fatty acid methyl esters with high accuracy and reliability. IV. Fats with fatty acids containing four or more carbon atoms (1985) J. Am. Oil Chem. Soc., 62, pp. 1501-1507 
504 |a (1993) Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., , AOCS Press, Champaign 
504 |a Marangoni, A.G., On the use and misuse of the avrami equation in characterization of the kinetics of fat crystallization (1998) Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., 75, pp. 1465-1467 
504 |a Sharples, A., Overall kinetics of crystallization (1966) Introduction to Polymer Crystallization, pp. 44-59. , edited by A. Sharples, Edward Arnold Ltd., London 
504 |a Wright, A.J., Hartel, R.W., Narine, S.S., Marangoni, A.G., The effect of minor components on milk fat crystallization (2000) J. Am. Oil Chem. Soc., 77, pp. 463-475 
504 |a Wang, T., Hammond, E.G., Cornette, J.L., Fehr, W.R., Fractionation of soybean phospholipids by high-performance liquid chromatography with an evaporative light-scattering detector (1999) J. Am. Oil Chem. Soc., 76, pp. 1313-1321 
504 |a Kloek, W., (1998) Mechanical Properties of Fats in Relation to Their Crystallization, , Ph.D. Thesis, Wageningen Agricultural University, Wageningen, The Netherlands, ISBN 90-5485-947-4 
504 |a Kawamura, K., The DSC thermal analysis of crystallization behavior in palm oil (1979) J. Am. Oil Chem. Soc., 56, pp. 753-758 
504 |a Rousseau, D., Marangoni, A.G., Jeffrey, K.R., The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism (1998) J. Am. Oil Chem. Soc., 75, pp. 1833-1839 
504 |a Grall, D.S., Hartel, R.W., Kinetics of butterfat crystallization (1992) J. Am. Oil Chem. Soc., 69, pp. 741-747 
504 |a Blaurock, A.E., Fundamental understanding of the crystallization of oils and fats (1999) Physical Properties of Fats, Oils, and Emulsions, pp. 1-32. , edited by N. Widlak, AOCS Press, Champaign 
504 |a Marangoni, A.G., Rousseau, D., The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network (1998) J. Am. Oil Chem. Soc., 75, pp. 1633-1636 
504 |a Kloek, W., Walstra, P., Van Vliet, T., Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures (2000) J. Am. Oil Chem. Soc., 77, pp. 389-398 
504 |a Siew, W.L., Ng, W.L., Partition coefficient of diglycerides in crystallization of palm oil (1995) J. Am. Oil Chem. Soc., 72, pp. 591-595 
504 |a Che Man, Y.B., Haryati, T., Ghazali, H.M., Asbi, B.A., Composition and thermal profile of crude palm oil and its products (1999) J. Am. Oil Chem. Soc., 76, pp. 237-242 
520 3 |a 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.  |l eng 
536 |a Detalles de la financiación: University of Guelph, U of G 
536 |a Detalles de la financiación: Universidad de Buenos Aires 
536 |a Detalles de la financiación: Facultad de Ciencias Físicas y Matemáticas 
536 |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas 
536 |a Detalles de la financiación: Universidad de Buenos Aires 
536 |a Detalles de la financiación: Ontario Ministry of Agriculture, Food and Rural Affairs 
536 |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas 
536 |a Detalles de la financiación: Ontario Ministry of Agriculture, Food and Rural Affairs 
536 |a Detalles de la financiación: Natural Sciences and Engineering Research Council of Canada 
536 |a Detalles de la financiación: aDepartment of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1, bDepartamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina, and cNational Research Council, Argentina (CONICET) 
536 |a Detalles de la financiación: The authors acknowledge the financial assistance of the Natural Sciences and Engineering Research Council of Canada (NSERC), the Ontario Ministry of Agriculture, Food, and Rural Affairs (OMAFRA), the University of Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, and the Interamerican Development Bank. 
593 |a Department of Food Science, University of Guelph, Guelph, Ont. N1G 2W1, Canada 
593 |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina 
593 |a National Research Council, Argentina 
690 1 0 |a CRYSTALLIZATION 
690 1 0 |a FRACTAL DIMENSION 
690 1 0 |a MICROSTRUCTURE 
690 1 0 |a PALM OIL 
690 1 0 |a POLYMORPHISM 
690 1 0 |a RHEOLOGY 
690 1 0 |a SHORTENING 
690 1 0 |a CRYSTAL MICROSTRUCTURE 
690 1 0 |a CRYSTALLIZATION 
690 1 0 |a DIFFERENTIAL SCANNING CALORIMETRY 
690 1 0 |a FRACTALS 
690 1 0 |a IMAGE ANALYSIS 
690 1 0 |a LOW TEMPERATURE EFFECTS 
690 1 0 |a MECHANICAL PROPERTIES 
690 1 0 |a MELTING 
690 1 0 |a MICROSCOPIC EXAMINATION 
690 1 0 |a NUCLEAR MAGNETIC RESONANCE 
690 1 0 |a REACTION KINETICS 
690 1 0 |a RHEOLOGY 
690 1 0 |a SUPERCOOLING 
690 1 0 |a X RAY DIFFRACTION ANALYSIS 
690 1 0 |a POLYMORPHISM 
690 1 0 |a OILS AND FATS 
690 1 0 |a GLYCINE MAX 
690 1 0 |a MARTES PENNANTI 
700 1 |a Rojas, A.M. 
700 1 |a Gerschenson, L.N. 
700 1 |a Marangoni, A.G. 
773 0 |d American Oil Chemists' Society, 2002  |g v. 79  |h pp. 647-654  |k n. 7  |p JAOCS J Am Oil Chem Soc  |x 0003021X  |t JAOCS, Journal of the American Oil Chemists' Society 
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