Crystal habit during crystallization of palm oil: effect of time and temperature

Normah I., . and Cheow C.S., . and Chong C.L., . Crystal habit during crystallization of palm oil: effect of time and temperature. pp. 417-422. ISSN 22317546

Refined bleached and deodorized palm oil (RBDPO) was crystallized from the melt in a thermally controlled water bath at 14 and 22C for 90 min. Slurries were withdrawn after 5 15 30 60 and 90 min of crystallization for crystal morphology studies. Crystallization was also performed in a similar manner using a Labmax reactor connected to a FBRM detector to obtain the information on crystal count and size distribution during crystallization. Based on the shape of the crystals viewed under the microscope all crystals appeared as needle shaped spherulitic ´- form at both crystallization temperatures studied. Crystals were slightly larger with increase in crystallization time and at higher crystallization temperature (22C). Crystals size range between 4.34 to 22.29m. FBRM recorded high count of crystals with increased in crystallization time and at lower temperature (14C).

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(01)%202013/58%20IFRJ%...

Abstract

Refined bleached and deodorized palm oil (RBDPO) was crystallized from the melt in a thermally controlled water bath at 14 and 22C for 90 min. Slurries were withdrawn after 5 15 30 60 and 90 min of crystallization for crystal morphology studies. Crystallization was also performed in a similar manner using a Labmax reactor connected to a FBRM detector to obtain the information on crystal count and size distribution during crystallization. Based on the shape of the crystals viewed under the microscope all crystals appeared as needle shaped spherulitic ´- form at both crystallization temperatures studied. Crystals were slightly larger with increase in crystallization time and at higher crystallization temperature (22C). Crystals size range between 4.34 to 22.29m. FBRM recorded high count of crystals with increased in crystallization time and at lower temperature (14C).

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Item Type:	Article
AGROVOC Term:	Crystallization
AGROVOC Term:	Temperature
AGROVOC Term:	Time
AGROVOC Term:	Palm oils
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21635

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