Abstract
The aim of the work was to study the kinetic parameters of the isothermal crystallization of fat blends at different temperatures by differential scanning calorimetry (DSC). The fat blends are composed of fully hydrogenated rice bran oil (FHRBO) and soybean oil (SBO) at different proportions (20, 25, 30, 30, 35 and 40 % FHRBO), being both materials previously purified. In addition, some blends were selected and added a known amount of phytosterols. Kinetic parameters were quantified by applying the Avrami model that determines the induction time (generation of crystal nuclei, ti), nucleation mechanism (Avrami exponent, n) and crystal growth (kinetic constant, k). It was observed that higher percentage of FHRBO and lower crystallization temperature ti decrease and k increase. The faster kinetics observed is due to the contribution of tri-saturated triglycerides and a higher degree of supercooling. In the blend with 35 % of FHRBO, the addition of phytosterols at the concentrations studied promoted an increase in ti and a reduction in k, prolonging nucleation and generating a slow crystal growth. However, for the blend with 20% of FHRBO an increase in ti and k was observed.
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.
