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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Detalles Bibliográficos
Autores principales: Litwinenko, J.W., Rojas, A.M., Gerschenson, L.N., Marangoni, A.G.
Formato: JOUR
Materias:
Crystallization
Fractal dimension
Microstructure
Palm oil
Polymorphism
Rheology
Shortening
Crystal microstructure
Differential scanning calorimetry
Fractals
Image analysis
Low temperature effects
Mechanical properties
Melting
Microscopic examination
Nuclear magnetic resonance
Reaction kinetics
Supercooling
X ray diffraction analysis
Oils and fats
Glycine max
Martes pennanti
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0003021X_v79_n7_p647_Litwinenko
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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