The DSC thermal analysis of crystallization behavior in palm oil View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1979-08

AUTHORS

K. Kawamura

ABSTRACT

Polymorphic behavior of palm oil crystals was studied by DSC isothermal analysis and microscopic observation. Different crystal forms developed specific spherulites depending on the degree of super-cooling from the melt. The A-form crystal was capable of forming a dotted spherulite and the B-form crystal of forming a dendritic spherulite. Experimental results of B form crystallization studied by the DSC and a microscope under kinetic conditions were evaluated using Avarami’s theory, since the behavior of the oil during crystallization related well to that of high polymers. The crystallization process was divided into nucleation and crystal-growth phases to facilitate a theoretical treatment similar to that of high polymers, providing crystals possessing overall structural regularity. More... »

PAGES

753-758

References to SciGraph publications

  • 1971-12. Cocoa butter and confectionery fats. Studies using programmed temperature X-ray diffraction and differential scanning calorimetry in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-01. Nickel crystallite size and net activity of hydrogenation catalysts in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1975-06. Polymorphism in single-acid triglycerides of positional and geometric isomers of octadecenoic acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1958-03. The relationship of polymorphism to the texture of margarine containing soybean and cottonseed oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1976-08. Thermal properties of 2-Oleodipalmitin and 2-Elaidodipalmitin and some of their mixtures in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1975-12. Differential scanning calorimetry of palm kernel oil products in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1968-11. The role of X-ray diffraction in studies of the crystallography of monoacid saturated triglycerides in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-07. Development of edible tallow fractions for specialty fat uses in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1958-09. Differential thermal analysis. III. Melting curves of oils and fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1960-10. Morphology of fats, oils, and shortenings in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

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    http://scigraph.springernature.com/pub.10.1007/bf02663056

    DOI

    http://dx.doi.org/10.1007/bf02663056

    DIMENSIONS

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