Crystal habit during crystallization of RBDPO with the addition of Diacylglycerol (DAG): effect of time and percentage of DAG added

Normah I., . and Cheow C. S., . and Chong C. L., . Crystal habit during crystallization of RBDPO with the addition of Diacylglycerol (DAG): effect of time and percentage of DAG added. pp. 2045-2049. ISSN 22317546

Diacylglycerol at 1 or 6 was added into refined bleached and deodorized palm oil (RBDPO) and crystallized from the melt in a thermally controlled water bath at 22C for 90 min. Slurries were withdrawn after 5 15 30 60 and 90 min of crystallization for solid fat content (SFC) and crystal morphology studies.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. SFC of the slurries increased with increase in crystallization time up to a certain level followed by a plateau. SFC of RBDPO added with DAG was also higher with the increase in percentage of DAG added and no induction time was observed to initiate crystallization in RBDPO added with DAG. The addition of DAG caused rapid crystallization of RBDPO as observed by enhance nucleation and larger crystal size with increase in the percentages of DAG added.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/58%20IFRJ%...

Abstract

Diacylglycerol at 1 or 6 was added into refined bleached and deodorized palm oil (RBDPO) and crystallized from the melt in a thermally controlled water bath at 22C for 90 min. Slurries were withdrawn after 5 15 30 60 and 90 min of crystallization for solid fat content (SFC) and crystal morphology studies.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. SFC of the slurries increased with increase in crystallization time up to a certain level followed by a plateau. SFC of RBDPO added with DAG was also higher with the increase in percentage of DAG added and no induction time was observed to initiate crystallization in RBDPO added with DAG. The addition of DAG caused rapid crystallization of RBDPO as observed by enhance nucleation and larger crystal size with increase in the percentages of DAG added.

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Item Type:	Article
AGROVOC Term:	Crystallization
AGROVOC Term:	Palm oils
AGROVOC Term:	Thermal control
AGROVOC Term:	Slurry
AGROVOC Term:	Fat content
AGROVOC Term:	morphology
AGROVOC Term:	Enucleation
AGROVOC Term:	Free fatty acids
AGROVOC Term:	Fats
AGROVOC Term:	Oils
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21901

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