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Full-Text Articles in Life Sciences
Effect Of Sucrose Ester Addition On Nucleation And Growth Behavior Of Milk Fat-Sunflower Oil Blends, Marina Cerdeira, Silvana Martini, Richard W. Hartel, Maria Lidia Herrera
Effect Of Sucrose Ester Addition On Nucleation And Growth Behavior Of Milk Fat-Sunflower Oil Blends, Marina Cerdeira, Silvana Martini, Richard W. Hartel, Maria Lidia Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effects of addition of the sucrose esters (SE) P-1670, P-170, and S-170 to a high-melting fraction of milk fat (HMF) and its blends with sunflower oil (SFO) on nucleation and growth were studied by laser polarized light turbidimetry and polarized light microscopy (PLM). The three SE delayed nucleation of HMF at the temperatures selected. P-1670 did not modify average crystal size after 3 h at crystallization temperature (Tc) or crystal size distribution and modified crystallization kinetics only slightly. P-170 and S-170, however, markedly diminished crystal size and narrowed crystal size distribution. Activation free energies of nucleation at equivalent supercooling, …
Effect Of Processing Conditions On Microstructure Of Milk Fat Fraction/Sunflower Oil Blends., Silvana Martini, M. L. Herrera, R. W. Hartel
Effect Of Processing Conditions On Microstructure Of Milk Fat Fraction/Sunflower Oil Blends., Silvana Martini, M. L. Herrera, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of processing conditions on the crystallization of blends of a high-melting milk fat fraction and sunflower oil was investigated. Two cooling rates were selected for all studies: 0.1°C/min (slow rate) and 5.5°C/min (fast rate). Blends were crystallized in two conditions: (i) with agitation in an 80-mL crystallizer (dynamic), and (ii) on a microscope slide without agitation (static). The selected crystallization temperatures were 25, 30, and 35°C for both cooling rates. Photographs of the development of crystals with time were taken in both static and dynamic conditions, and the crystal size distribution was determined at the moment that the …
Effect Of Cooling Rate On Crystallization Behavior Of Milk Fat Fraction/Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Effect Of Cooling Rate On Crystallization Behavior Of Milk Fat Fraction/Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of cooling rate (slow: 0.1°C/min; fast: 5.5°C/min) on the crystallization kinetics of blends of a highmelting milk fat fraction and sunflower oil (SFO) was investigated by pulsed NMR and DSC. For slow cooling rate, the majority of crystallization had already occurred by the time the set crystallization temperature had been reached. For fast cooling rate, crystallization started after the samples reached the selected crystallization temperature, and the solid fat content curves were hyperbolic. DSC scans showed that at slow cooling rates, molecular organization took place as the sample was being cooled to crystallization temperature and there was fractionation …
Effect Of Cooling Rate On Nucleation Behavior Of Milk Fat-Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Effect Of Cooling Rate On Nucleation Behavior Of Milk Fat-Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of cooling rate on the crystallization behavior of mixes of high-melting milk fat fraction (HMF) and sunflower oil (SFO) was studied by following nucleation with laser-polarized turbidimetry. The initial crystals were photographed, and their thermal and polymorphic behaviors, as well as chemical composition, were investigated by calorimetry, X-ray diffraction, and capillary gas chromatography. Activation energies of nucleation were calculated using the Fisher−Turnbull equation. Despite small differences in Mettler dropping points for different ratios of SFO to HMF, induction times were significantly different between samples and were shorter at a slow cooling rate for the same supercooling. Rapidly cooled …