Title

Effect of Processing Conditions on Microstructure of Milk Fat Fraction/Sunflower Oil Blends.

Document Type

Article

Journal/Book Title/Conference

Journal of the American Oil Chemists' Society

Volume

79

Issue

11

Publisher

Springer Verlag

Publication Date

11-1-2002

First Page

1063

Last Page

1068

DOI

10.1007/s11746-002-0604-5

Abstract

The effect of processing conditions on the crystallization of blends of a high-melting milk fat fraction and sunflower oil was investigated. Two cooling rates were selected for all studies: 0.1°C/min (slow rate) and 5.5°C/min (fast rate). Blends were crystallized in two conditions: (i) with agitation in an 80-mL crystallizer (dynamic), and (ii) on a microscope slide without agitation (static). The selected crystallization temperatures were 25, 30, and 35°C for both cooling rates. Photographs of the development of crystals with time were taken in both static and dynamic conditions, and the crystal size distribution was determined at the moment that the laser signal reached its peak. Photographs showed that when samples were cooled slowly, crystals had a more regular boundary, appeared to be more densely arranged, and were larger. In dynamic conditions, crystal sizes were smaller and the background contained numerous small crystals, which were not found in statically crystallized samples. All images showed that crystals were not single crystals, but grew by accretion.

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