Induction period and cooling curve measurements as possible means of detecting stearin adulteration in palm oil
The effect of added palm stearin fatty acids on isothermal crystallisation and cooling behaviour of palm oil was studied by measurements of induction period and cooling curve respectively. Whereas palm stearin shortens the induction time, both palmitic and oleic acids prolong it. Cooling behaviour of palm oil is different from that of stearin which shows no plateau region during phase transition under similar experimental conditions. The maximum temperature in the region of supercooling was affected by sample size, stearin and acid contents. Both the decrease in induction period and increase in maximum temperature are proportional to the amount of stearing added. In view of the current problem of adulteration of stearin in palm oil, detection methods based on these measurements are proposed
Main Authors: | , , , , , , , |
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Format: | biblioteca |
Published: |
Kuala Lumpur (Malasia)
1983
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Subjects: | ELAEIS GUINEENSIS, ACEITES DE PALMAS, ESTEARINA, ACIDOS GRASOS, CRISTALIZACION, ENFRIAMIENTO, ACIDO PALMITICO, ACIDO OLEICO, |
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