A kinetic analysis of crystallization of a milk fat model system

Food Research International

Volumn 32, Issue 4, 1999, Pages 289-298

  Herrera, M L ^a   De Leon Gatti M ^a   Hartel, R W ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Avrami analysis; Fisher Turnbull analysis; Free activation energy; Growth; Induction time; Isothermal crystallization; Milk fat model systems; Nucleation

Indexed keywords

CHEMICAL REACTION KINETICS; CRYSTALLIZATION; HYDROGENATION; KINETIC MODEL; MILK FAT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SUNFLOWER OIL; TEMPERATURE; X RAY CRYSTALLOGRAPHY;

EID: 0345062213     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00083-6     Document Type: Article

References (26)

1. Arvanitoyannis I., Blanshard 2J.M.V. Rates of crystallization of dried lactose-sucrose mixtures. J. Food Sci. 59:1994;197-205.
2. Avrami M. Kinetics of phase change. I. General theory. Journal of Chemical Physics. 7:1939;1103-1112.
3. Avrami M. Kinetics of phase change. II. Transformation-time relations for random distribution of nuclei. Journal of the American Oil Chemists' Society. 8:1940;212-224.
4. Avrami M. Kinetics of phase change III. Granulation, phase change, and microstructure. Journal of the American Oil Chemists' Society. 9:1941;177-184.
5. Badings H.T., Schaap J.E., De Jong C., Hagedoorn H.G. An analytical study of fractions obtained by stepwise cooling of melted milk fat. 1. Methodology. Milchwissenschaft. 38:1983;95-97.
6. Boistelle R. Fundamentals of nucleation and crystal growth. Garti N., Sato K. Crystallization and polymorphism of fats and fatty acids. 1988;189-226 Marcel Dekker, Inc, New York.
7. Carroll K.K. Separation of lipid classes by chromatography on florisil. Journal of Lipid Research. 2:1961;135-141.
8. Deffense E. Milk fat fractionation today. a review Journal of the American Oil Chemists' Society. 70:1993;1193-1201.
9. Dibildox-Alvarado E., Toro-Vazquez J.F. Isothermal crystallization of tripalmitin in sesame oil. Journal of the American Oil Chemists' Society. 74:1997;69-76.
10. Dibildox-Alvarado E., Toro- Vazquez J.F. Evaluation of tripalmitin crystallization in sesame oil through a modified avrami equation. Journal of the American Oil Chemists' Society. 75:1998;73-76.
11. Garside J. General principles of crystallization. Blanshard J.M.V., Lillford P. Food structure and behavior. 1987;35-49 Academic Press Inc, London.
12. Hamm W. Trends in edible oil fractionation. Trends in Food Science Technology. 6:1995;121-126.
13. Hernqvist L., Anjou K. Diglycerides as a stabilizer of the β-crystal form in margarines and fats. Fette Seifen Anstrichmittel. 85:1983;64-66.
14. Herrera M.L., Falabella C., Melgarejo C., An̈ón M.C. Isothermal crystallization of hydrogenated sunflower oil. I - nucleation Journal of the American Oil Chemists' Society. 75:1998;1273-1280.
15. Herrera M.L., Falabella C., Melgarejo M., Añón M.C. Isothermal crystallization of hydrogenated sunflower oil. II - growth and solid content Journal of the American Oil Chemists' Society. 76:1999;1-6.
16. Kaylegian, K.E., & Lindsay, R.C. (1995). Application of milk fat fractions in foods. In Handbook of milkfat fractionation technology and application (pp. 525-630). Champaign, IL: AOCS Press.
17. Liu J., Lee T., Bobik E. Jr., Guzman-Harty M., Hastilow C. Quantitative determination of monoglycerides and diglycerides by high-perfomance liquid chromatography and evaporative light-scattering detection. Journal of the American Oil Chemists' Society. 70:1993;343-347.
18. Lund P. Butterfat triglycerides. Milchwissenschaft. 43:1988;159-161.
19. Metin S., Hartel R.W. Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions. Journal of the American Oil Chemists' Society. 75:1998;1617-1624.
20. Ng W.L. Thermal decomposition in the solid state. Australian Journal of Chemistry. 28:1975;1169-1178.
21. Ng W.L. A study on the kinetics of nucleation in a palm oil melt. Journal of the American Oil Chemists' Society. 67:1990;879-882.
22. Ng W.L., Oh C.H. A kinetic study on isothermal crystallization of palm oil by solid fat content measurements. Journal of the American Oil Chemists' Society. 71:1994;1135-1139.
23. Okiy D.A. Interaction of triglycerides and diglycerides of palm oil. Oleagineux. 33:1978;625-628.
24. Okiy D.A., Wright W.B., Berger K.G., Morton I.D. The physical properties of modified palm oil. Journal of the Science of Food Agriculture. 29:1978;1061-1068.
25. Strickland-Constable, R.F. (1968). Nucleation of solids. In Kinetics and mechanism of crystallization (pp. 74-129). London: Academic Press.
26. Swaisgood H.E. Characteristics of edible fluids of animal origin. milk Fennema O.R. Food chemistry. 1985;791-828 Marcel Dekker, Inc, New York.