Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil
Autor: | Anita Soós, Vinod Dhaygude, Ildikó Zeke, László Somogyi |
---|---|
Rok vydání: | 2018 |
Předmět: |
food.ingredient
Materials science and Coconut oil Fat content General Chemical Engineering Enthalpy of fusion Coconut oil technology industry and agriculture Analytical chemistry HYDROGENATED COCONUT OIL food and beverages pNMR General Chemistry solid fat content DSC lcsh:Chemistry Differential scanning calorimetry food lcsh:QD1-999 Chemistry (miscellaneous) Fundamental difference Food products solid fat index |
Zdroj: | Hungarian Journal of Industry and Chemistry, Vol 46, Iss 2, Pp 33-36 (2018) |
ISSN: | 2450-5102 0133-0276 |
Popis: | The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogenated coconut oil / non-hydrogenated coconut oil: 25/75, 50/50 and 75/25) were prepared and examined for solid fat content. The solid fat content of samples was determined as a function of temperature by pNMR. The DSC technique determines the solid fat index by measuring the heat of fusion successively at different temperatures. DSC calculates the actual content of solids in fat samples and how it changes throughout the duration of heating or cooling. A characteristic curve is constructed by the correlation of enthalpies. Based on our results, it is clear that both DSC and pNMR techniques provide very practical and useful information on the solid fat content of fats. DSC is dynamic and pNMR is static. A difference in the values of the solid fat indexes of samples was observed which may be due to a fundamental difference between the two techniques. These data can be used by food manufacturers to optimize processing conditions for modified coconut oil and food products fortified with coconut oil. |
Databáze: | OpenAIRE |
Externí odkaz: |