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Crystallization kinetics and structu...

Cisneros Estevez, Andrea.

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Crystallization kinetics and structure of milk fat fractions.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Crystallization kinetics and structure of milk fat fractions./
作者:	Cisneros Estevez, Andrea.
面頁冊數:	166 p.
附註:	Source: Masters Abstracts International, Volume: 42-01, page: 0133.
Contained By:	Masters Abstracts International42-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MQ80159
ISBN:	0612801594

Crystallization kinetics and structure of milk fat fractions.
Cisneros Estevez, Andrea.

Crystallization kinetics and structure of milk fat fractions. - 166 p.

Source: Masters Abstracts International, Volume: 42-01, page: 0133.

Thesis (M.Sc.)--University of Guelph (Canada), 2003.

The crystallization process of high (HMF), medium (MMF) and low (LMF) melting fractions of milk fat and their mixtures was studied at 5, 15, and 25°C. Solid fat content (SFC) was measured by pulsed nuclear magnetic resonance, melting behavior was characterized by differential scanning calorimetry, and polymorphism was studied by synchrotron x-ray diffraction. The microstructure was imaged by polarized light microscopy and fractal dimensions of the crystal networks were calculated from the micrographs by a box counting method. HMF was responsible for nucleation and the initial stage of crystal growth at all temperatures studied. MMF displayed an ambivalent behavior (i.e., as a high and low melting fraction) depending on the proportion at which it is present and the crystallization temperature. The presence of MMF and/or LMF resulted in a decrease of SFC, and the induction of a two-step crystallization due to secondary crystallization and polymorphic transformations. The morphology of the crystals, the formation of a fat network as well as the nucleation and growth mechanism were dictated by the composition of the mixtures and temperature of crystallization.

ISBN: 0612801594Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Crystallization kinetics and structure of milk fat fractions.
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502 $a Thesis (M.Sc.)--University of Guelph (Canada), 2003.
520 $a The crystallization process of high (HMF), medium (MMF) and low (LMF) melting fractions of milk fat and their mixtures was studied at 5, 15, and 25°C. Solid fat content (SFC) was measured by pulsed nuclear magnetic resonance, melting behavior was characterized by differential scanning calorimetry, and polymorphism was studied by synchrotron x-ray diffraction. The microstructure was imaged by polarized light microscopy and fractal dimensions of the crystal networks were calculated from the micrographs by a box counting method. HMF was responsible for nucleation and the initial stage of crystal growth at all temperatures studied. MMF displayed an ambivalent behavior (i.e., as a high and low melting fraction) depending on the proportion at which it is present and the crystallization temperature. The presence of MMF and/or LMF resulted in a decrease of SFC, and the induction of a two-step crystallization due to secondary crystallization and polymorphic transformations. The morphology of the crystals, the formation of a fat network as well as the nucleation and growth mechanism were dictated by the composition of the mixtures and temperature of crystallization.
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