Article detail · 2022
Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour
Journal
LWT Food Science and TechnologyISSN 0023-6438
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2022
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue LWT Food Science and Technology
- Catalog match (ISSN) LWT
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
In this study, effects of different cooling rates (0.5,3.3,4.7 and 6.9 °C/min) on the crystallization behavior of palm-kernel-stearin (PKS) were studied by low-field NMR relaxometry. According to results, solid fat content (SFC), longitudinal relaxation time (T1), second moment (M2) and degree of crystallinity (%) of the samples increased with increase in cooling rate from 0.5 to 6.9 °C/min. In contrast, transverse relaxation time (T2) demonstrated an opposite behavior with respect to T1 and decreased when the cooling rate increased. Additionally, effects of cooling rate on the changes of polymorph structures were detected by X-ray measurements. Degree of crystallinity showed high Pearson correlation values (α ≤ 0.05) with SFC (r = 0.771) and T1(r = 0.932). Changes in the crystal polymorphs could also be explained by NMR parameters to some extent as can be observed by the strong correlation between the β crystal content and T2 (r = 0.927). At the highest cooling rate, β′ crystals were the dominant polymorphic form and constituted 75(%) of the total crystals present. Results of this study suggested that NMR relaxometry could be used as a complementary tool to interpret the crystallization behavior of PKS.
Topics
Citations
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9 citations
OpenAlex cited_by_count (cache / database)