We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Kinetic modeling of multi-component crystallization of industrial-grade oils and fats.
- Authors
Hjorth, Jeppe L.; Miller, Rasmus L.; Woodley, John M.; Kiil, Søren
- Abstract
Transient crystallization kinetics is investigated for complex, industrial-grade vegetable oils consisting of more than ten triacylglycerols (TAG). The classical nucleation model has been used to describe primary nucleation, while secondary nucleation has been described by a semi-empirical approach. Growth is modeled using a modified Burton-Cabrera-Frank (BCF) model. Surface tensions and growth constants have been determined using focused-beam-reflectance measurements (FBRM). The required adjustable parameters in the model have been fitted to overall crystallization curves obtained by solid-fat content (SFC) measurements for a given oil at different cooling rates and degrees of dilution. The developed model can accommodate more polymorphs simultaneously and performs well with respect to predicting crystallization onset, rate of crystallization and final SFC value. It can also qualitatively describe how higher cooling rates lead to formation of more meta-stable crystals and smaller mean-crystal sizes.
- Subjects
CRYSTALLIZATION; TRIGLYCERIDES; EDIBLE fats &; oils; CHEMICAL kinetics; REFLECTANCE measurement; MATHEMATICAL models
- Publication
European Journal of Lipid Science & Technology, 2015, Vol 117, Issue 7, p1066
- ISSN
1438-7697
- Publication type
Article
- DOI
10.1002/ejlt.201400263