Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling

Journal of Food Engineering

Volumn 185, Issue , 2016, Pages 17-25

  Teles dos Santos, M ^a   Viana, I S ^a   Ract, J N R ^a   Le Roux, G A C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

DSC; Fats; Fatty acids; Solid liquid equilibrium; Vegetable oil

Indexed keywords

CHROMATOGRAPHY; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; GAS CHROMATOGRAPHY; HYDROGENATION; LIQUIDS; MELTING; PALM OIL; POLYUNSATURATED FATTY ACIDS; PRODUCT DESIGN; SATURATED FATTY ACIDS; SOYBEAN OIL; SPECIFIC HEAT; THERMODYNAMIC PROPERTIES; VEGETABLE OILS;

COMPUTATIONAL PREDICTIONS; COMPUTATIONAL SIMULATION; SOLID FAT CONTENT; SOLID LIQUID EQUILIBRIUM; SOLID-LIQUID TRANSITION; THERMAL PROPERTIES OF FATS; THERMAL TRANSITIONS; THERMODYNAMIC MODEL;

OILS AND FATS;

EID: 84979468653     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.03.029     Document Type: Article

References (31)

1. AOCS Official Methods and Recommended Practices of the American Oil Chemists' Society 2009 American Oil Chemists' Society Champaign Cc 3-25; Cd 1c-85; Cd 3a-94; Cj 1-94
2. J. Bricknell, and R.W. Hartel Relation of fat bloom in chocolate to polymorphic transition of cocoa butter J. Am. Oil Chem. Soc. 75 1998 1609 1615
3. M. Buchgraber, F. Ulberth, H. Emons, and E. Anklam Triacylglycerol profiling by using chromatographic techniques Eur. J. Lipid Sci. Technol. 106 2004 621 648
4. N.G. Chemmangattuvalappil, F.T. Eljack, C.C. Solvason, and M.R. Eden A novel algorithm for molecular synthesis using enhanced property operators Comput. Chem. Eng. 33 2009 636 643
5. I. Foubert, P.A. Vanrolleghem, B. Vanhoutte, and K. Dewettinck Dynamic mathematical model of the crystallization kinetics of fats Food Res. Int. 35 2002 945 956
6. S.B. Gregersen, R.L. Miller, M. Hammershøj, M.D. Andersen, and L. Wiking Texture and microstructure of cocoa butter replacers: influence of composition and cooling rate Food Struct. 4 2015 2 15
7. J. Heintz, J.-P. Belaud, N. Pandya, M. Teles dos Santos, and V. Gerbaud Computer aided product design tool for sustainable product development Comput. Chem. Eng. 71 2014 362 376
8. J.L. Hjorth, R. Miller, J.M. Woodley, and S. Kill Thermodynamic modeling of multi-phase solid-liquid equilibria in industrial-grade oils and fats J. Am. Oil Chem. Soc. 92 2014 17 28
9. M.H.A. Jahurul, I.S.M. Zaidul, N.A.N. Norulaini, F. Sahena, M.Z. Abedin, K. Ghafoor, and A.K. Mohd Omar Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance Food Res. Int. 55 2014 103 109
10. B.J.D. Le Révérend, P.J. Fryer, S. Coles, and S. Bakalis A method to qualify and quantify the crystalline state of cocoa butter in industrial chocolate J. Am. Oil Chem. Soc. 87 2010 239 246
11. M. Lipp, and E. Anklam Review of cocoa butter and alternative fats for use in chocolate - Part A. Compositional data Food Chem. 62 1997 73 97
12. C. Loisel, G. Keller, G. Lecq, C. Bourgaux, and M. Ollivon Phase transitions and polymorphism of cocoa butter J. Am. Oil Chem. Soc. 75 1998 425 439
13. J.H. Los, W.J.P. Van Enckevort, E. Vlieg, and E. Floter Metastable states in multicomponent liquid-solid systems I: a kinetic crystallization model J. Phys. Chem. B 106 2002 7321 7330
14. G.J. Maximo, M.C. Costa, J.A.P. Coutinho, and A.J.A. Meirelles Trends and demands in the solid-liquid equilibrium of lipidic mixtures RSC Adv. 4 2014 31840 31850
15. R.S. Menezes, M.I.G. Leles, A.T. Soares, P.I.B.M. Franco, and N.R.A. Filho Avaliação da potencialidade de microalgas dulcícolas como fonte de matéria-prima graxa para a produção de biodiesel Quím. Nova 36 1 2013 10 15 http://dx.doi.org/10.1590/S0100-40422013000100003
16. E.K. Miyasaki, C.A. Santos, L.R. Vieira, C.C. Ming, G.A. Calligaris, L.P. Cardoso, and L.A.G. Gonçalves Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of D-limonene Eur. J. Lipid Sci. Technol. 2015 10.1002/ejlt.201400557
17. J.W. Prausnitz, R.N. Lichtenthaler, and G.E. de Azevedo Molecular Thermodynamics of Fluid Phase Equilibria third ed. 1999 Prentice-Hall NewYork
18. R.E. Rosenthal GAMS Release 23.2. A User's Guide 2008 GAMS Development Corporation Washington, DC
19. K. Sato Crystallization behaviour of fats and lipids - a review Chem. Eng. Sci. 56 2001 2255 2265
20. K.C. Satyanarayana, J. Abildskov, and R. Gani Computer-aided polymer design using group contribution plus property models Comput. Chem. Eng. 33 2009 1004 1013
21. I.B. Standal, D.E. Axelson, and M. Aursand Differentiation of fish oils according to species by 13C-NMR regiospecific analyses of triacylglycerols J. Am. Oil Chem. Soc. 86 2009 401 407
22. M. Teles dos Santos, V. Gerbaud, and G.A.C. Le Roux Ternary blends of vegetable oils: thermal profile predictions for product design Comput. Aided Chem. Eng. 33 2014 1465 1470
23. M. Teles dos Santos, V. Gerbaud, and G.A.C. Le Roux Modeling and simulation fo melting curves and chemical interesterification of binary blends of vegetable oils Chem. Eng. Sci. 87 2013 14 22
24. M. Teles dos Santos, V. Gerbaud, and G.A.C. Le Roux Comparison of predicted and experimental DSC curves for vegetable oils Thermochim. Acta 545 2012 96 102
25. A. Torbica, O. Jovanovic, and B. Pajin The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method Eur. Food Res. Technol. 222 2006 385 391
26. 13C NMR spectroscopy to determine structure and composition of waxes and glycerides Curr. Pharm. Anal. v.4 3 2008 126 136
27. J. Wang, E.R. Suárez, J. Kralovec, and F. Shahidi Effect of chemical randomization on position distribution and stability of omega-3 oil triacylglycerols J. Agric. Food Chem. 58 15 2010 8842 8847
28. L.H. Wesdorp, and et al. Liquid-multiple solid phase equilibria in fats: theory and experiments A.G. Marangoni, Fat Crystal Networks 2005 Marcel Dekker New York 481 709
29. R.L. Wille, and E.S. Lutton Polymorphism of cocoa butter J. Am. oil chemists' Soc. 43 1966 491 496
30. N.A. Yunus, K.V. Gernaey, J.M. Woodley, and R. Gani A systematic methodology for design of tailor-made blended products Comput. Chem. Eng. 66 2014 201 213
31. C.K. Zeberg-Mikkelsen, and E.H. Stendby Predicting the melting points and the enthalpies of fusion of saturated triglycerides by a group contribution method Fluid Phase Equilib. 162 1999 7 17