Induction period and cooling curve measurements as possible means of detecting stearin adulteration in palm oil

Induction period and cooling curve measurements as possible means of detecting stearin adulteration in palm oil

Show other versions (28)

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

Saved in:
Bibliographic Details
Main Authors: 99167 Ng, C.Y. University of Malaya, Pantai Valley, Kuala Lumpur (Malasia), 99177 Ng, W.L., 100596 Oh, F.C.H., 107224 Pushparajah, E., 108427 Rajadurai, M. eds., 15747 Palm Oil Research Inst. of Malaysia, Kuala Lumpur (Malasia), 10819 Incorporated Society of Planters, Kuala Lumpur (Malasia), 35748 International Conference on Palm Oil Product Technology in the Eighties Kuala Lumpur (Malasia) 22-24 Jun 1981
Format: biblioteca
Published: Kuala Lumpur (Malasia) 1983
Subjects:ELAEIS GUINEENSIS, ACEITES DE PALMAS, ESTEARINA, ACIDOS GRASOS, CRISTALIZACION, ENFRIAMIENTO, ACIDO PALMITICO, ACIDO OLEICO,
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items