Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening
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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todo:paper_0003021X_v79_n7_p647_Litwinenko2023-10-03T13:55:34Z Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening Litwinenko, J.W. Rojas, A.M. Gerschenson, L.N. Marangoni, A.G. 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 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. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0003021X_v79_n7_p647_Litwinenko |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
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 |
| spellingShingle |
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 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 |
| topic_facet |
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 |
| description |
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. |
| format |
JOUR |
| author |
Litwinenko, J.W. Rojas, A.M. Gerschenson, L.N. Marangoni, A.G. |
| author_facet |
Litwinenko, J.W. Rojas, A.M. Gerschenson, L.N. Marangoni, A.G. |
| author_sort |
Litwinenko, J.W. |
| title |
Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening |
| title_short |
Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening |
| title_full |
Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening |
| title_fullStr |
Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening |
| title_full_unstemmed |
Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening |
| title_sort |
relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening |
| url |
http://hdl.handle.net/20.500.12110/paper_0003021X_v79_n7_p647_Litwinenko |
| work_keys_str_mv |
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