Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil

Autores
Herrera, María Lidia; Segura, J. A.; Rivarola, G.; Añón, María Cristina
Año de publicación
1992
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil and its thermal properties during melting were investigated by differential scanning calorimetry and x-ray diffraction. At crystallization, temperature peaks and area percents of components with higher melting points were found to be greater when cooling rate was slower. When samples were melted, total enthalpies were similar at all rates. According to the chemical composition of the analyzed samples, the components with higher melting points were found in samples with a higher saturated fatty acid content. Changes in the profile of melting curves might be due to differences in triglyceride intersolubility.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Cooling rate
crystallization
differential scanning calorimetry
hydrogenated sunflowerseed oil
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/141084
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/141084
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oilHerrera, María LidiaSegura, J. A.Rivarola, G.Añón, María CristinaCiencias ExactasCooling ratecrystallizationdifferential scanning calorimetryhydrogenated sunflowerseed oilThe relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil and its thermal properties during melting were investigated by differential scanning calorimetry and x-ray diffraction. At crystallization, temperature peaks and area percents of components with higher melting points were found to be greater when cooling rate was slower. When samples were melted, total enthalpies were similar at all rates. According to the chemical composition of the analyzed samples, the components with higher melting points were found in samples with a higher saturated fatty acid content. Changes in the profile of melting curves might be due to differences in triglyceride intersolubility.Centro de Investigación y Desarrollo en Criotecnología de Alimentos1992-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf898-905http://sedici.unlp.edu.ar/handle/10915/141084enginfo:eu-repo/semantics/altIdentifier/issn/0003-021xinfo:eu-repo/semantics/altIdentifier/issn/1558-9331info:eu-repo/semantics/altIdentifier/doi/10.1007/bf02636341info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:23:59Zoai:sedici.unlp.edu.ar:10915/141084Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:23:59.518SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
title Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
spellingShingle Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
Herrera, María Lidia
Ciencias Exactas
Cooling rate
crystallization
differential scanning calorimetry
hydrogenated sunflowerseed oil
title_short Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
title_full Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
title_fullStr Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
title_full_unstemmed Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
title_sort Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
dc.creator.none.fl_str_mv Herrera, María Lidia
Segura, J. A.
Rivarola, G.
Añón, María Cristina
author Herrera, María Lidia
author_facet Herrera, María Lidia
Segura, J. A.
Rivarola, G.
Añón, María Cristina
author_role author
author2 Segura, J. A.
Rivarola, G.
Añón, María Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Cooling rate
crystallization
differential scanning calorimetry
hydrogenated sunflowerseed oil
topic Ciencias Exactas
Cooling rate
crystallization
differential scanning calorimetry
hydrogenated sunflowerseed oil
dc.description.none.fl_txt_mv The relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil and its thermal properties during melting were investigated by differential scanning calorimetry and x-ray diffraction. At crystallization, temperature peaks and area percents of components with higher melting points were found to be greater when cooling rate was slower. When samples were melted, total enthalpies were similar at all rates. According to the chemical composition of the analyzed samples, the components with higher melting points were found in samples with a higher saturated fatty acid content. Changes in the profile of melting curves might be due to differences in triglyceride intersolubility.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil and its thermal properties during melting were investigated by differential scanning calorimetry and x-ray diffraction. At crystallization, temperature peaks and area percents of components with higher melting points were found to be greater when cooling rate was slower. When samples were melted, total enthalpies were similar at all rates. According to the chemical composition of the analyzed samples, the components with higher melting points were found in samples with a higher saturated fatty acid content. Changes in the profile of melting curves might be due to differences in triglyceride intersolubility.
publishDate 1992
dc.date.none.fl_str_mv 1992-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/141084
url http://sedici.unlp.edu.ar/handle/10915/141084
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0003-021x
info:eu-repo/semantics/altIdentifier/issn/1558-9331
info:eu-repo/semantics/altIdentifier/doi/10.1007/bf02636341
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
898-905
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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