NDLI: Non-Isothermal Crystallization of Bovine Milk Fat

Content Provider	Springer Nature Link
Author	Janssen, Patrick W. M. MacGibbon, Alastair K. H.
Copyright Year	2007
Abstract	The crystallization kinetics of milk fat were studied under non-isothermal and simulated adiabatic conditions using pulsed NMR spectroscopy. Isothermal experiments confirmed that when milk fat is shock cooled to below the α melting point it crystallizes in two steps due to the different crystallization kinetics of α and β′ modifications. In non-isothermal experiments, the fat samples were heated early during the plateau between steps to a temperature above the α melting point and β′ crystals formed more rapidly than in isothermal conditions. Fresh α crystals are believed to melt and form lamellar units containing triglyceride molecules with high degrees of isomorphism and these units can accelerate the nucleation and growth rates of β′ polymorph crystals. The crystallization behavior changed when the heating occurred late in the plateau and the α crystals are believed to have demixed, which allowed them to transform to β′ crystals directly in the solid state. Under simulated adiabatic conditions the rate of β′ crystallization was increased by a factor of 2–3 over the isothermal case. These findings were used to infer approaches to process difficult fat blends in scraped-surface heat exchanger plants.
Starting Page	871
Ending Page	875
Page Count	5
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	84
Issue Number	9
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2007-07-14
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Non-isothermal Adiabatic Crystallization Kinetics Agriculture Biomaterials Biotechnology Chemistry/Food Science Analytical Chemistry Industrial Chemistry/Chemical Engineering
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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