Pressure-induced phase transitions in triacylglycerides

Annals of the New York Academy of Sciences

Volumn 1189, Issue , 2010, Pages 62-67

  Ferstl, Peter ^a   Gillig, Sebastian ^a   Kaufmann, Christoph ^a   Dürr, Christoph ^a   Eder, Cornelia ^a   Wierschem, Andreas ^a   Ruß, Winfried ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Fat crystallization; High pressure; Polymorphism; Superpressuring; Triacylglyceride

Indexed keywords

TRIACYLGLYCEROL;

ATMOSPHERIC PRESSURE; CONFERENCE PAPER; COOLING; CRYSTAL STRUCTURE; CRYSTALLIZATION; LIGHT SCATTERING; PHASE TRANSITION; TEMPERATURE DEPENDENCE;

EID: 77949296704     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.2009.05179.x     Document Type: Conference Paper

References (17)

1. Gasser, U., G. Maret & P. Keim. 2008. Das Schmelzen zweidimensionaler Kristalle. Physik in unserer Zeit 39: 36-43.
2. Chapman, D. 1962. The polymorphism of glycerides. Chem. Soc. Rev. 62:433-1156
3. Hernqvist, L. 1988. Crystal structures of fats and fatty acids. In Crystallization and Polymorphism of Fats and Fatty Acids. Garti, N. 8c K. Sato, Eds.: 97-137. Marcel Dekker. New York.
4. Sato, K. & S. Ueno. 2001. Molecular interactions and phase behavior of polymorphic fats. In Crystallization Processes in Fats and Lipid. Garti, N. & K. Sato, Eds.: 177-210. Marcel Dekker. New York.
5. Hagemann, J.W. 1988. Thermal behavior and polymorphism of acylglycerides. In Crystallization Processes in Fats and Lipid. Garti, N. & K. Sato, Eds.: 9-95. Marcel Dekker. New York.
6. Kellens, M., W. Meeussen, R. Gehrke & H. Reynaers. 1991. Synchrotron radiation investigations of the polymorphic transitions in saturated monoacid triacylglycerides. Chem. Phys. Lipids 58:145-158.
7. Wesdorp, L.H. 1990. Liquid-multiple solid phase equilibria in fats. Ph.D. thesis, Delft University of Technology, Delft.
8. 8. Himawan, C, V.M. Starov & A.G.R Stapley. 2006. Thermodynamic and kinetic aspects of fat crystallization. Adv. Coll Interf. Sci. 122:3-33. (Pubitemid 44404027)
9. Lobban, C., J.L.Finney & WR Kuhs. 1998. The structure of a new phase of ice. Nature 391:268-270.
10. Yasuda, A. & K. Mochizuki. 1992. The behavior of triglycerides under high pressure: the high pressure can stably crystallize cocoa butter in chocolate. In High Pressure and Biotechnology. Balny, C., R. Hayashi, K. Heremans & P. Masson, Eds.: 255-259. John Libbey Eurotext. Paris.
11. Cheftel, J.-C. 1992. Effects of high hydrostatic pressure on food constituents: An overview. In High Pressure and Biotechnology. Balny, C., R. Hayashi, K. Heremans & P. Masson, Eds.: 195-209. John Libbey Eurotext. Paris.
12. Masberg, S. 1999. Untersuchungen zum Phasenverhalten ausgewählter Triacylglycerine, Flüssigkristalle und Anthrachinonfarbstoffe bis 200 MPa. Ph.D. thesis, RuhrUniversität, Bochum.
13. Pehl, M. 2004. In-situ Diagnosis of thermofluiddynamical Processes in compressed liquids. Ph. D. thesis, Technische Universität München, Munich.
14. Buchheim W. & A. Abou El-Nour. 1992. Induction of milkfat crystallization in the emulsified state by high hydrostatic pressure. Fat Sci. Technol. 94:369-373.
15. Siegoczyński, R.M., A. Kos, D.B. Tefelski, et al. 2007. Temperature effect upon the pressure-induced phase transformation in oleic acid. High Pressure Res. 27:4750.
16. Belitz, H.-D., W. Grosch & P. Schieberle. 2001. Lehrbuch der Lebensmittelchemie. Springer. Berlin.
17. Sato, K. &T. Kuroda. 1987. Kinetics of melt crystallization and transformation of Tripalmitin polymorphs. J. Amer. Oil Chem. Soc. 64:124-127.