A kinetic study on isothermal crystallization of palm oil by solid fat content measurements

Isothermal crystallization of plam oil was studied by means of differential scanning calorimetry (DSC) as well as by nuclear magnetic resonance spectrometry to monitor its solid fat content (SFC). The temperature of crystallization (Tc) varied from 0 to 30°C, depending on the method used. The plot of %SFC vs. time at 25°C was sigmoidal in shape. However, at lower temperatures, two consecutive curves were clearly visible. Results from DSC experiments showed the following interesting features. At each Tc, the crystals produced were of different compositions. From 0 to 8°C, the thermogram showed three peaks, with the first two peaks (I and II) sharp, and the third (III) rather broad. At elevated temperatures up to 20°C, peak II disappeared totally while peak III tended to shift toward peak I. Above 20°C, both peaks shifted downward to longer times. Peak I continued to be broadened, and then suddenly disappeared at Tc above 24°C. The melting thermograms of the crystals obtained above and below this cut-off point were distinctly different. Kinetic studies on isothermal crystallization based on the data of SFC measurements showed that the data fit well into the Avrami-Erofeev equation with n=3 over the first 70% of the crystallization.     

蜘蛛丝力学性能的多变性

为进一步探索蜘蛛丝的成丝机理，研究了不同个体大小，不同生存方式，不同环境湿度的大腹圆蛛牵引丝的拉伸性能。结果表明，蜘蛛对其丝纤维的结构和性能具有自我调控能力，随着环境，自身条件，生存方式等成丝条件的变化，蜘蛛牵引丝的力学性能也会发生相应的变化。     

绢麻交织绸的研究与开发

采用83×2dtex(120N/2)绢丝纱和417dtex(24N/1)亚麻纱交织,生产国际市场流行的服装面料,分析总结了这一新产品的生产工艺与条件。     

Investigation into the morphological and mechanical properties of date palm fiber-reinforced epoxy structural composites

This study aims to examine the morphology and mechanical properties (tensile, flexural, and compressive) of epoxy composites reinforced with epoxy date palm leaves (EDPL), epoxy date palm branch (EDPB), and epoxy/hardener date palm core shell (EDPC) fibers (particle size <1 μm depend on the date palm fibers). A three-step technique was used to obtain the composites. The EDPL composites showed a maximum tensile strength of 3.45 MPa, while the EDPB composites showed maximum compressive and flexural rigidity of 9.46 and 5.55 MPa, respectively, owing to the good compatibility of fiber-matrix bonding. In this work, epoxy composites reinforced with date palm fibers (DPF) leaves, branches, and core shell were recycled using a cost-effective and easily reproducible three-step technique. EDPC fibers fabricated with 64.65% weight carbon fibers content demonstrated improved tensile strengths and stiffness properties. The three samples of palm date composites revealed mechanical properties that could be used to trial these fibers for manufacturing purposes, and to exploit their extraordinary mechanical properties shown in current results.     

A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

Fractionation is a well-established process adopted in the fats and oils industries. It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties. The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality. The purpose of this paper is to critically review the fractionation conditions (crystallization temperature, agitation, cooling rate and crystallization time) that affect the yield and quality of the oil produced. Additionally, it also provides the latest updates on the influence of seeding agents (diacylglycerol, monoacylglycerol, hard fat, phytosterol, phospholipid, lecithin, essential oil, sugar, polyglycerol ester, and talc) used in fractionation. This article is useful to provide a fundamental understanding of fractionation to scientists from the industries or academia working in the fats and oils industries. Practical Applications: This paper provides an in-depth understanding of fractionation particularly on the parameters of fractionation in influencing the quality and yield of the stearin and olein produced. It also for the first time presents the effect of addition of various seeding agents on palm oil fractionation which can help the industry to select the appropriate seeding agents to improve the currently employed fractionation process. Thus, it can act as a guideline for the industry to understand and select the appropriate fractionation conditions when developing a new product using this approach. The fractionation conditions discussed here can also be used as a reference when fractionating other types of fats and oils as most of them share a common background.     

Physicochemical Properties of Palm Oil-Based Puff Pastry Model Margarines Related to Their Baking Performance in Long-Term Storage

Developing trans-free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil-based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality. This research is aimed at investigating the influence of triacylglycerol (TAG) compositions of palm oil-based puff pastry margarines on the physical properties of the fat crystal network, which determine the functionality of such products. Three model puff pastry margarines are produced at pilot scale under the same crystallization conditions. They share the same fatty acid composition and close solid fat content (SFC) profiles, whereas the proportions of major TAG (tripalmitoylglycerol (PPP), 1,3-di-palmitoyl-2-oleoylglycerol (POP), 1,2-di-palmitoyl-3-oleoylglycerol (PPO), 1,2-dioleoyl-3-palmitoylglycerol (POO)) are different. Polymorphism, melting profile, hardness, microscopic structures, and baking performance (puffing effect) of the model fats are examined during a period of 6 months. The following results are obtained: 1) The TAG composition significantly influences the post crystallization processes occurring in palm oil-based margarines. 2) High amounts of POP show negative influences. 3) The proportions of POP, PPO, and PPP should be carefully balanced to prevent detrimental crystal network rearrangements, leading to textural modifications (hardness increase) and significant reduction in baking performance. Practical Applications : The results presented in this work could be helpful for edible fat products developers, especially for roll-in fat applications. This research provides an overview of the relevant properties to study for the assessment of puff pastry margarine functionality. It also highlights the importance of ensuring long-term stability of palm oil-based fat products. Finally, it emphasizes that certain combinations of fat materials should be avoided to maintain the quality of palm oil-based puff pastry margarines.     

不饱和油脂加氢催化剂的研究

以Al₂O₃、硅藻土为载体，NiO或甲酸镍为活性组分前驱体，采用不同的沉淀法工艺制备了负载型单元镍催化剂，在相同的条件下进行活性评价。研究表明，以NiO为活性组分前驱体要优于甲酸镍，沉淀过程中反加中和优于正加中和。     

Preparation of water‐repellent silks by a reaction with octadecenylsuccinic anhydride

Silk fibers and membranes were acylated with octadecenylsuccinic anhydride (ODSA) at 75°C for different times. Swelling [N,N‐dimethylformamide (DMF) and dimethyl sulfoxide (DMSO)] and nonswelling (xylene) solvent media were used for the reaction. Silk membranes that reacted in DMF or DMSO displayed faster reaction kinetics and attained higher weight‐gain values than fibers. The effect of the solvent on the reaction yield was in the following order: DMSO > DMF ? xylene. The Fourier transform infrared spectra of acylated silk samples showed the characteristic absorption bands of the anhydride at 2990, 2852, 1780–1700, and 1170 cm^?1. The intensity of the latter band, which increased linearly with the weight gain, was used as a marker for evaluating the reaction kinetics of the samples acylated in the nonswelling medium. The moisture regain and water retention of silk fibers acylated with ODSA decreased significantly, regardless of the solvent system used. Accordingly, the water repellency increased. Acylation induced an increase in the thermal stability of the silk fibers and membranes. Fine particles adhering to the surfaces of the silk fibers acylated in xylene were detected by scanning electron microscopy. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 89: 324–332, 2003     

Process Technology for the Production of Micronutrient Rich Red Palm Olein

Crude palm oil (CPO) is the richest natural source of carotenes that are destroyed in the conventional processing. There is a growing demand for nutritional products containing bioactive constituents externally fortified or preserved through modified process. A commercially viable process for the production of red palm olein (RPOn) rich in carotenes, tocols and sterols has been developed at pilot scale. The process developed involved neutralization of CPO followed by crystallization at controlled rate of cooling and deodorization of the resultant neutralized and winterized palm olein (WPOn) under controlled conditions of temperature and high vacuum. Analytical data related to micronutrients at each process step was monitored. The RPOn thus produced had not more than 0.25% of free fatty acids (FFA) and it retained more than 80% of the carotenes, about 85% of tocols and 65% of sterols originally present in the CPO. The physico-chemical characteristics of RPOn revealed that it is nutritionally of superior quality compared to that of the commercial refined bleached deodorized (RBD) palm olein currently available in the market. The carotenes, tocols and sterols profile of RPOn by HPLC showed that they were retained in their natural forms.     

Studies on phytosterol oxides. II: Content in some vegetable oils and in French fries prepared in these oils

Hydrogenated rapeseed oil/palm oil blend, sunflower oil and high-oleic sunflower oil, and French fries fried in these oils were assessed for contents of sterol oxidation products. Different oxidation products of phytosterols (7α- and 7β-hydroxy-sito-and campesterol, 7-ketosito- and 7-ketocampesterol, 5α,6α-epoxy-sito- and campesterol, 5β,6β-epoxy-sito-and campesterol, dihydroxysitosterol and dihydroxycampesterol) were identified and quantiated by gas chromatography (GC) and GC-mass spectroscopy. Rapeseed oil/palm oil blend contained 41 ppm total sterol oxides before frying operations. After two days of frying, this level was increased to 60 ppm. Sunflower oil and high-oleic sunflower oil had 40 and 46 ppm sterol oxides, respectively, before frying operations. After two days of frying operations, these levels increased to 57 and 56 ppm, respectively. In addition to campesterol and sitosterol oxidation products, small amounts of 7α- and 7β-hydroxystigmasterol were detected in the oil samples. Total sterol oxides in the lipids of French fries fried at 200°C in rapeseed oil/palm oil blend, sunflower oil, and high-oleic sunflower oil were 32, 37, and 54 ppm, respectively. The levels of total oxidized sterols, calculated per g sample, ranged from 2.4 to 4.0 ppm. In addition to the content of phytosterol oxides, full scan mass spectra of several oxidation products of stigmasterol are reported for the first time. Part of these results were presented at the 86th Annual Meeting of the AOCS, May 7–11, 1995, San Antonio, TX.