Kinetic study of the crystallization of fat blends with added phytosterols by differential scanning calorimetry (DSC)
DOI:
https://doi.org/10.26461/25.02Keywords:
Avrami model, lipid composition, supercooling, minor componentsAbstract
The aim of the work was to study the kinetic parameters of the isothermal crystallization of fat blends at different temperatures by differential scanning calorimetry (DSC). The fat blends are composed of fully hydrogenated rice bran oil (FHRBO) and soybean oil (SBO) at different proportions (20, 25, 30, 30, 35 and 40 % FHRBO), being both materials previously purified. In addition, some blends were selected and added a known amount of phytosterols. Kinetic parameters were quantified by applying the Avrami model that determines the induction time (generation of crystal nuclei, ti), nucleation mechanism (Avrami exponent, n) and crystal growth (kinetic constant, k). It was observed that higher percentage of FHRBO and lower crystallization temperature ti decrease and k increase. The faster kinetics observed is due to the contribution of tri-saturated triglycerides and a higher degree of supercooling. In the blend with 35 % of FHRBO, the addition of phytosterols at the concentrations studied promoted an increase in ti and a reduction in k, prolonging nucleation and generating a slow crystal growth. However, for the blend with 20% of FHRBO an increase in ti and k was observed.
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