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Crystallisation Kinetics of Palm Stearin, Palm Kernel Olein and their Blends


Crystallisation Kinetics of Palm Stearin, Palm Kernel Olein and their Blends



Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 46(2): 0-573



DOI: 10.1016/j.lwt.2011.11.001

The kinetics of isothermal crystallisation of palm stearin, palm kernel olein and their blends (2 to 8g/1g palm stearin with 2g/1g increment) were determined using differential scanning calorimetry (DSC). The mechanism of crystallisation (n) was calculated by applying the Avrami equation using the crystallisation curves obtained at 1, 15 and 2 C. The DSC isothermal crystallisation data at 1, 15 and 2 C fitted well into the Avrami equation over the entire fractional crystallisation with correlation coefficient always greater than .98. Based on the Avrami exponent obtained, the palm stearin and palm kernel olein have different nucleation and growth mechanisms. The suggested mechanism for palm kernel olein was high nucleation rate at the beginning of crystallisation, which decreased with time, and plate-like growth (n= 2). On the other hand, the mechanism for palm stearin was instantaneous heterogeneous nucleation followed by spherulitic growth (n= 3). For blends of palm stearin and palm kernel olein, the mechanisms of crystallisation were 2 and 3 depending on the composition of the blends and crystallisation temperatures.Crystallisation mechanism of palm stearin, kernel olein and blends were determined by DSC. Kernel olein nucleated at high rate in the beginning with plate-like growth (n=2). Palm stearin has instantaneous nucleation with spherulitic growth (n=3). Crystallisation of the blends depend on composition and crystallisation temperatures..

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