期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：10
页码：768-772
DOI：10.19026/ajfst.7.1735
出版社：MAXWELL Science Publication
摘要：This study investigates the isothermal crystallization kinetics of palm oil with additives by Differential Scanning Calorimetry (DSC). The induction time of nucleation and crystallization are obtained by simulating the crystal process using the Gompertz model. The equilibrium melting temperature is obtained via the Hoffman-Weeks methods. The Gibbs free energy of nucleation was calculated by using the Fisher-Turnbull equation and the equilibrium melting temperature. The results indicate that the span 85 has an inhibition effect on nucleation and crystallization kinetics of palm oil. The span 85 can raise the equilibrium melting temperature of palm oil. The span 85 can obviously delay the induction time of nucleation and crystallization at 0.01 and 0.1% level. Although span 85 at 0.05% concentration level also can delay the induction time, it exhibits an effect of promoting nucleation. However, the crystal is uncomplicated in the system containing additives compared to the pure palm oil.
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