In situ characterisation of palm olein crystallisation behaviour by focused beam reflectance measurement (FBRM)

Elina Hishamuddin, . and Zaliha Omar, . In situ characterisation of palm olein crystallisation behaviour by focused beam reflectance measurement (FBRM). pp. 44-51. ISSN 1511-2780

This article examines the in situ characteristics and behaviour of particles during palm olein crystallisation using Focused Beam Reflectance Measurement (FBRM). Melted palm olein was isothermally crystallised at 9C 13C and 15C for 6 hr in a stirred jacketed vessel and changes in crystal size population and behaviour were tracked using FBRM. Results indicate that the induction time for primary nucleation for palm olein increased while crystal population was significantly lower at higher temperatures as expected. Crystallisation occurred in a two-step manner at 9C and 13C while a single step crystallisation was observed at 15C. These occurrences were plausibly due to the lower super cooling and fewer species of triacylglycerols capable of crystallising at higher temperatures. FBRM detected major agglomeration of crystals at 9C due to increased crystal population and contact between crystals. Chord length distributions (CLD) showed that the final mode crystal size was 32 m at 9C while significantly larger crystals of 108 m were observed at 15C. Microscopic observations revealed that crystals within the slurry appear gel-like below 13C. This study extends current knowledge on FBRM application for in situ particles characterisation in real time within a palm-based crystallisation system.

Full text available from: Official URL: http://jopr.mpob.gov.my/in-situ-characterisation-o...

Abstract

This article examines the in situ characteristics and behaviour of particles during palm olein crystallisation using Focused Beam Reflectance Measurement (FBRM). Melted palm olein was isothermally crystallised at 9C 13C and 15C for 6 hr in a stirred jacketed vessel and changes in crystal size population and behaviour were tracked using FBRM. Results indicate that the induction time for primary nucleation for palm olein increased while crystal population was significantly lower at higher temperatures as expected. Crystallisation occurred in a two-step manner at 9C and 13C while a single step crystallisation was observed at 15C. These occurrences were plausibly due to the lower super cooling and fewer species of triacylglycerols capable of crystallising at higher temperatures. FBRM detected major agglomeration of crystals at 9C due to increased crystal population and contact between crystals. Chord length distributions (CLD) showed that the final mode crystal size was 32 m at 9C while significantly larger crystals of 108 m were observed at 15C. Microscopic observations revealed that crystals within the slurry appear gel-like below 13C. This study extends current knowledge on FBRM application for in situ particles characterisation in real time within a palm-based crystallisation system.

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Item Type:	Article
AGROVOC Term:	Olein
AGROVOC Term:	Crystallization
AGROVOC Term:	Monitoring
AGROVOC Term:	Melting
AGROVOC Term:	Mixing
AGROVOC Term:	Measurement
AGROVOC Term:	Analytical methods
AGROVOC Term:	Temperature
AGROVOC Term:	Particle size
AGROVOC Term:	Triacylglycerols
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24315

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