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Chen F.,Jiangnan University | Chen F.,Wilmar Shanghai Biotechnology R and nter Co Ltd. | Zhang H.,Wilmar Shanghai Biotechnology R and nter Co Ltd. | Sun X.,Wilmar Shanghai Biotechnology R and nter Co Ltd. | And 2 more authors.
JAOCS, Journal of the American Oil Chemists' Society | Year: 2013

The crystallization behavior of palm oil (PO) without and with the application of high-intensity ultrasound (HIU) was investigated as the function of irradiation time (20, 60, 120, and 240 s), ultrasonic intensity (47.5, 95, 270, and 475 W) and temperature (20, 25, 30, and 36 C). The effects on the crystallization behavior of PO were evaluated by ultraviolet/visible spectrophotometry, pulsed nuclear magnetic resonance and polarized light microscopy. Results indicated that all these parameters affected crystallization behavior. HIU significantly reduced the induction time and accelerated the crystallization rate at operating temperatures above 25 C, but there was no significant difference at 20 C due to high supercooling. The effects of HIU were more significant at higher power level and longer irradiation time, however, the thermal effect of ultrasound also increased with longer sonication time. The optimal sonication time was approximately 120 s which accelerated the crystallization rate of PO the most. The morphology studies suggested that HIU changed the growth mechanisms of crystals and generated smaller and uniformly crystals. At 36 C, with extremely low supercooling condition, a combined effect was observed that prevented the separation of solid phase and liquid phase of the crystallized sample, and then led to a uniform distribution of crystals. © 2013 AOCS.

Chen C.,Henan University of Technology | Chen C.,Wilmar Shanghai Biotechnology Randnter Co. | Zhang H.,Wilmar Shanghai Biotechnology Randnter Co. | Bi Y.,Henan University of Technology | Cheong L.,Wilmar Shanghai Biotechnology Randnter Co.
JAOCS, Journal of the American Oil Chemists' Society | Year: 2015

The effects of sucrose esters (SEs) with different acyl chain lengths, namely, lauryl (L-195), palmitoyl (P-170), stearoyl (S-170), oleoyl (O-170), and erucyl (ER-190), on isothermal crystallization of a palm oil-based blend (PO-PS) were studied. From this study, it was found that both α-and β'-crystals coexisted following crystallization of PO-PS from melt to room temperature. Addition of SEs P-170 and S-170, which had saturated acyl chains similar to PO-PS, resulted in an accelerating crystallization rate, promoting the appearance of α-crystals and transition to β'-crystals and increasing viscosity of PO-PS blend. SE O-170, which is liquid at room temperature, had little effect on blend crystallization. SEs L-195 and ER-190, with an acyl chain dissimilar to PO-PS, inhibited triacylglycerol bonding or further integration to the surface of crystals and reduced the crystallization rate and viscosity of the PO-PS blend. The PO-PS blend with SE L-195 and ER-190 contained large crystals and resulted in slower formation of α-crystals and transformation to β'-crystals. Results from this study indicate that crystallization of PO-PS was greatly influenced by acyl-acyl interactions between acyl chains of SEs and triacylglycerols. © 2014 AOCS.

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