Effects of crystallization conditions on sedimentation in canola oil |
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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;(3) Present address: Department of Food Science and Technology, Aristotle University, 54006 Thessaloniki, Greece |
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| Abstract: | The effects of various factors on sediment formation in canola oil were studied. The crystallization temperature of sediment
varied with cooling rate, whereas the melting temperature depended on heating rate as well as the cooling rate during sediment
formation. The final crystal size depended on cooling rate. The crystal habit of sediment was generally rod-like but could
change to a round and leaf-like shape at low cooling rates (<0.5°C/min). Crystal nucleation occurred in the initial stage
of crystallization, while crystal growth was observed during the whole crystallization process, decreasing as cooling proceeded.
Crystal growth rate of the sediment was proportional to the crystal surface area Lecithin did not affect the phase transition
temperatures of sediment, but retarded crystal growth. |
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| Keywords: | Canola sediment crystal growth crystal morphology crystallization differential scanning calorimetry hot-stage microscopy lecithin melting wax |
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