Matching avrami indices achieves similar hardnesses in palm oil-based fats |
| |
Authors: | Singh Anand P Bertoli Constantin Rousset Philippe R Marangoni Alejandro G |
| |
Institution: | Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada. |
| |
Abstract: | This study demonstrates how chemically interesterified hydrogenated palm oil (IHPO) and partially hydrogenated palm oil (PHPO) can be structured to have similar mechanical properties. Crystallization of IHPO at 30 degrees C for 24 h yielded a fat with a solid fat content (SFC) of 45% and a yield force of 51.5 N. On the other hand, PHPO had a SFC of 50% and a yield force of 44 N when crystallized under the same conditions. The result was opposite from what would be expected from the SFC point of view, thus suggesting that the microstructure of the fat plays a key role in determining mechanical properties. By matching crystallization behavior using the Avrami index as a guide, microstructures and material hardness were successfully matched. These results suggest that the dynamics of structure formation was a key factor influencing the macroscopic mechanical properties of palm oil-based fats. |
| |
Keywords: | |
本文献已被 PubMed 等数据库收录! |
|