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  1. Journal of the American Oil Chemists' Society
  2. Journal of the American Oil Chemists' Society : Volume 80
  3. Journal of the American Oil Chemists' Society : Volume 80, Issue 6, June 2003
  4. Crystallization of sunflower oil waxes
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Journal of the American Oil Chemists' Society : Volume 94
Journal of the American Oil Chemists' Society : Volume 93
Journal of the American Oil Chemists' Society : Volume 92
Journal of the American Oil Chemists' Society : Volume 91
Journal of the American Oil Chemists' Society : Volume 90
Journal of the American Oil Chemists' Society : Volume 89
Journal of the American Oil Chemists' Society : Volume 88
Journal of the American Oil Chemists' Society : Volume 87
Journal of the American Oil Chemists' Society : Volume 86
Journal of the American Oil Chemists' Society : Volume 85
Journal of the American Oil Chemists' Society : Volume 84
Journal of the American Oil Chemists' Society : Volume 83
Journal of the American Oil Chemists' Society : Volume 82
Journal of the American Oil Chemists' Society : Volume 81
Journal of the American Oil Chemists' Society : Volume 80
Journal of the American Oil Chemists' Society : Volume 80, Issue 12, December 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 11, November 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 10, October 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 9, September 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 8, August 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 7, July 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 6, June 2003
Contribution of FA profile obtained by high-resolution GC/chemometric techniques to the authenticity of green and roasted coffee varieties
Analysis of the polyethylene glycol glucosides and FA esters thereof by atmospheric-pressure ionization MS
Crystallization of sunflower oil waxes
DSC determination of thermally oxidized olive oil
Low-palmitic, low-linolenic soybean development
Functional properties of soy protein fractions produced using a pilot plant-scale process
Functional properties of the acidic and basic subunits of the glycinin (11S) soy protein fraction
Variability in soy flour composition
Lipid hydrolysis and oxidation on the surface of milled rice
Oxidation, flavor, and texture of walnuts reduced in fat content by supercritical carbon dioxide
Oxidative stability of walnut oils extracted with supercritical carbon dioxide
Use of rosemary extract in preventing oxidation during deep-fat frying of potato chips
Tocol levels in milling fractions of some cereal grains and soybean
Determination of degree of oxidation of methyl linoleate and linolenate by weighing method
The study of oxazolidone formation from 9,10-epoxyoctadecane and phenylisocyanate
New metal catalysts for soybean oil transesterification
Rheological properties of emulsions containing modified soy protein isolates
Direct sampling of orujo oil for determining residual hexane by using a chemsensor
Journal of the American Oil Chemists' Society : Volume 80, Issue 5, May 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 4, April 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 3, March 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 2, February 2003
Journal of the American Oil Chemists' Society : Volume 80, Issue 1, January 2003
Journal of the American Oil Chemists' Society : Volume 79
Journal of the American Oil Chemists' Society : Volume 78
Journal of the American Oil Chemists' Society : Volume 77
Journal of the American Oil Chemists' Society : Volume 76
Journal of the American Oil Chemists' Society : Volume 75
Journal of the American Oil Chemists' Society : Volume 74

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Crystallization of sunflower oil waxes

Content Provider SpringerLink
Author Martini, S. Añón, M. C.
Copyright Year 2003
Abstract Activation free energies of nucleation (ΔG $_{ c }$) were calculated using induction times of crystallization measurements. Results showed that ΔG $_{ c }$ decreased exponentially as wax concentration increased at a constant crystallization temperature (T $_{ c }$). In contrast, for a constant supersaturation, ΔG $_{ c }$ increased from 12 to 22°C but decreased between 22 and 35°C. Melting behavior of purified waxes and solutions of purified waxes in sunflower oil were studied by DSC after crystallization at fast and slow cooling rates (20 and 1°C/min, respectively). Low supercooling temperatures (T $_{ c }$>65°C) showed an increase in the onset temperature (T $_{ 0 }$) as T $_{ c }$ increased for both fast and slow cooling rates. Broader peaks were obtained for samples crystallized at a slow cooling rate at the same T $_{ c }$. Regarding the solutions of waxes in sunflower oil, the wax concentration (supersaturation of the system) controlled crystallization as well as T $_{ c }$. As T $_{ c }$ increased, the enthalpy (ΔH) decreased at a constant wax concentration. When wax concentration decreased, ΔH decreased at a constant T $_{ c }$. For a low driving force, a small shoulder was obtained in the DSC diagrams owing to some type of fractionation. These results showed that wax crystallization is affected by different experimental parameters, such as T $_{ c }$ and cooling rate, depending on the wax concentration of the sample.
Starting Page 525
Ending Page 532
Page Count 8
File Format PDF
ISSN 0003021X
Journal Journal of the American Oil Chemists' Society
Volume Number 80
Issue Number 6
e-ISSN 15589331
Language English
Publisher Springer-Verlag
Publisher Date 2003-01-01
Publisher Place Berlin, Heidelberg
Access Restriction One Nation One Subscription (ONOS)
Subject Keyword Activation energy of nucleation cooling rate differential scanning calorimetry nucleation polarized light turbidimetry sunflower seed oil waxes Chemistry/Food Science Analytical Chemistry Biotechnology Industrial Chemistry/Chemical Engineering Biomaterials Agriculture
Content Type Text
Resource Type Article
Subject Organic Chemistry Chemical Engineering
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