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Development of a rheological method to characterize palm oil crystallizing under shear
Authors:Veerle De Graef  Bart Goderis  Peter Van Puyvelde  Imogen Foubert  Koen Dewettinck
Affiliation:1. Department of Food Safety and Food Quality, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium;2. Department of Chemistry, Molecular and Nanomaterials, Catholic University of Leuven, Heverlee, Belgium;3. Department of Chemical Engineering, Applied Rheology and Polymer Processing, Catholic University of Leuven, Heverlee, Belgium
Abstract:To follow palm oil crystallization under shear, a new rheological method was developed. This method can be split up into two parts: In the first part, continuous shear is applied for a pre‐defined period and crystallization is monitored by measuring the apparent viscosity as a function of isothermal time under shear. In the second part, shear is halted and oscillation is applied during 30 s, thus recording moduli and phase angle. These moduli and phase angle are then characteristic of a sample crystallized under shear during this pre‐defined period. After repeating this procedure for increasing shearing periods in the first part, complex modulus and phase angle were plotted as a function of isothermal time under shear. The thus obtained results were compared with crystallization data obtained via time‐resolved X‐ray diffraction and polarized light microscopy.
Keywords:Crystallization  Microstructural development  Palm oil  Rheology  Shear
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