Abstract
ABSTRACTThe effect of flow rates on the production of palm oil‐based margarine was studied. The flow rates studied were 15, 30, and 45 kg/h, with other parameters such as emulsion and tube cooler temperature, speed of the tube cooler, intermediate crystallizer and pin worker unit kept constant. The margarines were significantly different in their consistencies, solid fat content (SFC) and polymorphic behavior during processing and storage at 28C. The SFCs in the tube cooler and the pin worker units corresponded with the flow rates, while crystallization affected the temperatures of the product during processing. Margarine production at a flow rate of 30 kg/h afforded the highest margarine consistency during storage, while 45 kg/h gave the lowest. However, the highest and lowest SFC was from samples of 30 kg/h and 15 kg/h, respectively. The transformation of β to β crystal had occurred at the second, third and fourth week of storage in samples of 45, 15 and 30 kg/h, respectively.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
