![]() On the other hand, changes in D values followed the different polymorphic states developed by TAG as a function of T Cro. Within this framework, we proposed that n calculated from the second region of the Avrami plot is a parameter mainly associated with crystal growth, whereas n from the first region is associated more with nucleation. ![]() Each event occurred at a different rate and extent as affected by cooling rate and T Cro, and as a function of crystallization time under isothemal conditions at a given cooling rate. Results showed that TAG crystallization in a vegetable oil involves the process of TAG lamellar development, nucleation, and crystal growth. This last parameter was measured as TAG crystallized in the oil blend under isothermal conditions. In the same way, the relationship between the growth mechanisms of TAG, measured by the Avrami index (n), and the mass fractal dimension (D) of the crystal network was investigated. The behavior of the Avrami plot during TAG crystallization was studied by DSC and rheological measurements in oil blends of palm stearin (26 and 80%) in sesame oil, using different crystallization temperatures (T Cro) attained under several cooling rate conditions (1, 10, and 30☌/min).
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