Phase transitions of canola oil sediment |
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| Authors: | H. Liu C. G. Biliaderis R. Przybylski N. A. M. Eskin |
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| Affiliation: | (1) Department of Food Science, University of Manitoba, R3T 2N2 Winnipeg, Manitoba, Canada;(2) Department of Foods and Nutrition, University of Manitoba, R3T 2N2 Winnipeg, Manitoba, Canada |
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| Abstract: | Canola sediment was obtained from an industrial filter cake by solvent extraction. When heated in the differential scanning calorimeter (DSC) (5–100°C), the sediment exhibited a single narrow melting peak at around 74.8°C. No solid-state polymorphic transformation of the material could be detected over this temperature range. The X-ray powder diffraction pattern of canola sediment resembled waxes from other sources with an orthorhombic unit cell. The phase transition behavior of canola sediment in oil was studied by both DSC and polarizing microscopy. With increasing ratio of oil/sediment, a reduction in both melting temperature and transition enthalpy was observed. The shape of the supercooling curve resembled that of the melting curve. The induction time was determined by spectrophotometry and was used to calculate the interfacial free energyσ between sediment and oil; σ=4.71 erg/cm2. The effect of temperature and sediment concentration on the clouding time of canola oil was studied; the clouding time was the shortest at 5°C. |
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| Keywords: | Canola oil clouding crystal structure crystallization melting sediment |
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