Abstract
Crystallization behavior and kinetics study of palm kernel oil (PKO) were investigated using differential scanning calorimetry (DSC) by controlling cooling and reheating rate within a certain range of temperature. The evolution of morphology and particle counts was analyzed by focused beam reflectance measurement (FBRM) and particles video microscope (PVM) at the nucleation stage during suspension crystallization. The particle counts and morphological evolution from needle-like aggregations to amorphous form from PVM were observed during the initial crystallization stage, which meant that a phase transition was likely to occur. This work can give a better understanding of complicated fat system crystallization behavior and provide some critical instructions to control fractionation process.
Highlights
Palm kernel oil (PKO) is a very important vegetable oil in world trade
PKO, divided into palm kernel olein and palm kernel stearin, is all complex mixtures of various triglycerides (TGs), and the TG comes from esterification of three fatty acids with glycerol
The differential scanning calorimetry (DSC) study indicates that the crystallization temperature plays an important role in the process of suspension crystallization
Summary
Palm kernel oil (PKO) is a very important vegetable oil in world trade. The oil and its fat derivatives that haveHow to cite this paper: Dang, L.P., Li, S., Zhang, H., Si, Y.B. and Wang, Z.Z. (2015) Crystallization Behavior of Palm Kernel Oil Monitored by In-Situ Focused Beam Reflectance Measurement (FBRM) and Particles Video Microscope (PVM) during Suspension Crystallization. (2015) Crystallization Behavior of Palm Kernel Oil Monitored by In-Situ Focused Beam Reflectance Measurement (FBRM) and Particles Video Microscope (PVM) during Suspension Crystallization. Called “dry fractionation”, is generally used in food industry in order to broaden the fats’ use. The processed fats can often take place other oils and fats in industrial production. In this process, TGs with higher melting point will crystallize out as a solid fractionation at specific temperature, which is called stearin (PKST), while the lower melting point TGs will still present a liquid form called olein (PKOL). The research on the crystallization behavior and kinetics of PKO is of great importance for the process control and optimization
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