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Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering
Author(s) -
ToroVazquez J.,
HerreraCoronado V.,
DibildoxAlvarado E.,
CharoAlonso M.,
GomezAldapa C.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09453.x
Subject(s) - crystallization , nucleation , differential scanning calorimetry , materials science , crystal growth , crystal (programming language) , thermodynamics , light scattering , induction period , analytical chemistry (journal) , crystallography , scattering , chemistry , chromatography , optics , organic chemistry , physics , computer science , programming language , catalysis
In this work we compared the induction time of crystallization (τ i . measured by DSC (τ iDSC ) and scanning diffusive light‐scattering (SDLS, τ iSDLS ) in a vegetable oil blend. Several crystallization temperatures and cooling rates (1,10, and 30 °C/min) were investigated. Additionally, rheograms obtained during the crystallization of the oil blends were obtained to differentiate the stages of nucleation and crystal growth. The results obtained showed that independent of cooling rate and crystallization temperature, SDLS provided an earlier detection of triacylglycerides’(TAGS) nucleation than DSC. Furthermore, τ iSDLS was more consistent (that is, lower standard deviation) than τ iDSC particularly at high crystallization temperatures and cooling rates. The rheograms showed that τ iDSC involves a measurement of crystal growth, while τ iSDLS is associated with the early formation of a solid phase in the oil blend (that is, TAGS nucleation). When the Fisher‐Turnbull equation was therefore used to calculate the free energy of nucleation (ΔG c ), τ iSDLS provided a better estimate of ΔG c than that obtained by τ iDSC