Effect of scraped-surface tube cooler temperatures on the physical properties of palm oil margarine

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 9, 2002, Pages 931-936

  Miskandar, M S ^a,b   Che Man, Y B ^a   Yusoff, M S A ^b   Abdul Rahman, R ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Consistency; Crystals; Margarine; Palm oil; Temperature; Tube cooler

Indexed keywords

CRYSTAL STRUCTURE; CRYSTALLIZATION; CRYSTALS; PHYSICAL PROPERTIES; SOLIDIFICATION; TEMPERATURE;

CONSISTENCY; PALM OIL MARGARINE; SOLID FAT CONTENT; TUBE COOLER;

OILS AND FATS;

EID: 0036735994     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0581-8     Document Type: Article

References (20)

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7. Thermal analysis of failed-batch palm oil by differential scanning calorimetry
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9. Rheological characterization of melting of margarines and table spreads
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11. Effect of tempering on the physical properties of shortening
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14. Processing of puff pastry margarine
15. Consistency penetrometer method
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17. X-ray diffraction spectroscopy in the study of fat polymorphism