Isothermal Crystallization Properties of Rbd-Palm Oil as Measured By Dsc and Oscillatory Rheometry
Bangun P. Nusantoro(1*)
(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
In this research, the crystallization properties of refined bleached and deodorized (RBD) palm oil under isothermal conditions were investigated. A good quality of RBD palm oil (showed by IV, FFA content, PV, and AV with the values of 52.14, 0.06%, 1.39 meq/kg, and 0.88, respectively) was used in this research. In general, RBD palm oil demonstrat ed a twostep crystallization process at the isothermal crystallization temperatures/ of 18oC, 20oC and 22oC. From differential scanning calorimetry (DSC) measurement of RBD palm oil, the melting heats/showed decrement values (33.84 J/g, 26.83 J/g and 22.47 J/g) but the peaks of the corresponding endotherm/ showed increment values (33.52oC, 34.72oC and 36.44oC) when both were correlated to the increased values of iso thermal crystallization temperatures/ (18oC, 20oC, and 22oC, respectively). From rheometry analysis of RBD palm oil (at the isothermal crystallization temperature of 18oC), the rheograms gave the values of the phase shift angle ( ), storage modulus () and complex modulus () at the end of crystallization process as follows: 24o,11.36 kPa, and 39 kPa. The overlay of andgavewith the value of 49.6 Pa at the isothermal time of 11.7 minute.
Keywords
Palm oil; crystallization; isothermal; DSC; rheometry
Full Text:
PDFDOI: https://doi.org/10.22146/agritech.9694
Article Metrics
Abstract views : 1396 | views : 1428Refbacks
- There are currently no refbacks.
Copyright (c) 2012 Bangun P. Nusantoro
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.