Development of a rheological method to characterize palm oil crystallizing under shear

被引：33

作者：

De Graef, Veerle ^{[1
]}

Goderis, Bart ^{[2
]}

Van Puyvelde, Peter ^{[3
]}

Foubert, Imogen ^{[1
]}

Dewettinck, Koen ^{[1
]}

机构：

[1] Univ Ghent, Fac Biosci Engn, Dept Food Safety & Food Qual, Lab Food Technol & Engn, B-9000 Ghent, Belgium

[2] Catholic Univ Louvain, Dept Chem Mol & Nanomat, Heverlee, Belgium

[3] Catholic Univ Louvain, Dept Chem Engn Appl Rheol & Polymer Proc, Heverlee, Belgium

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2008年 / 110卷 / 06期

关键词：

crystallization; microstructural development; palm oil; rheology; shear;

D O I：

10.1002/ejlt.200700315

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To follow palm oil crystallization under shear, a new rheological method was developed. This method can be split up into two parts: In the first part, continuous shear is applied for a pre-defined period and crystallization is monitored by measuring the apparent viscosity as a function of isothermal time under shear. In the second part, shear is halted and oscillation is applied during 30 s, thus recording moduli and phase angle. These moduli and phase angle are then characteristic of a sample crystallized under shear during this pre-defined period. After repeating this procedure for increasing shearing periods in the first part, complex modulus and phase angle were plotted as a function of isothermal time under shear. The thus obtained results were compared with crystallization data obtained via time-resolved X-ray diffraction and polarized light microscopy.

引用

页码：521 / 529

页数：9

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