In this study an attempt was made to investigate the effect of low and
high concentrations of enzymatically synthesized PB-DAG (with purity of
90% w/w) on crystallization kinetics of PO. Effect of PB-DAG on
isothermal crystallization properties of PO depended upon the concentration
of PB-DAG. Addition of 2 and 5% of PB-DAG decreased
(insignificantly and significantly, respectively) nucleation rate, crystallization
rate and, crystal growth mode of PO. Low concentration of PB-DAG
(10%) can be considered to be of technical interest, and it might thus be
used as β'-stabilizing agent in palm-based products. However, addition of
30 and 50% of PB-DAG increased significantly (Pb0.05) nucleation and
crystallization rate, and also changed significantly (Pb0.05) crystal
growth mode of PO even with similar supercooling ranges as reflected in
the corresponding Avrami parameters.
In this study an attempt was made to investigate the effect of low andhigh concentrations of enzymatically synthesized PB-DAG (with purity of90% w/w) on crystallization kinetics of PO. Effect of PB-DAG onisothermal crystallization properties of PO depended upon the concentrationof PB-DAG. Addition of 2 and 5% of PB-DAG decreased(insignificantly and significantly, respectively) nucleation rate, crystallizationrate and, crystal growth mode of PO. Low concentration of PB-DAG(10%) can be considered to be of technical interest, and it might thus beused as β'-stabilizing agent in palm-based products. However, addition of30 and 50% of PB-DAG increased significantly (Pb0.05) nucleation andcrystallization rate, and also changed significantly (Pb0.05) crystalgrowth mode of PO even with similar supercooling ranges as reflected inthe corresponding Avrami parameters.
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