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Synchrotron study on crystallization kinetics of milk fat under shear flow
A detailed synchrotron X-ray diffraction study on the kinetics of crystallization of anhydrous milk fat (AMF) and milk fat triacylglycerols (MFT) was done in a Couette cell at 17 °C, 17.5 °C and 20 °C under shear rates between 0 and 2880 s −1. We observed shear-induced acceleration of the transition...
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Published in: | Food research international 2009-06, Vol.42 (5), p.682-694 |
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container_title | Food research international |
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creator | Mazzanti, Gianfranco Marangoni, Alejandro G. Idziak, Stefan H.J. |
description | A detailed synchrotron X-ray diffraction study on the kinetics of crystallization of anhydrous milk fat (AMF) and milk fat triacylglycerols (MFT) was done in a Couette cell at 17
°C, 17.5
°C and 20
°C under shear rates between 0 and 2880
s
−1. We observed shear-induced acceleration of the transition from phase
α to
β′ and the presence of crystalline orientation, but no effect of shear on the onset time of phase
α was observed. A two stage regime was observed for the growth of phase
β′. The first stage follows a series–parallel system of differential equations describing the conversion between liquid and crystalline phases. The second stage follows a diffusion-controlled regime. These mechanisms are consistent with the crystalline orientation, the growth of the crystalline domains and the observed displacement of the diffraction peak positions. The absence of the polar lipids explains the faster kinetics of MFT. |
doi_str_mv | 10.1016/j.foodres.2009.02.009 |
format | article |
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°C, 17.5
°C and 20
°C under shear rates between 0 and 2880
s
−1. We observed shear-induced acceleration of the transition from phase
α to
β′ and the presence of crystalline orientation, but no effect of shear on the onset time of phase
α was observed. A two stage regime was observed for the growth of phase
β′. The first stage follows a series–parallel system of differential equations describing the conversion between liquid and crystalline phases. The second stage follows a diffusion-controlled regime. These mechanisms are consistent with the crystalline orientation, the growth of the crystalline domains and the observed displacement of the diffraction peak positions. The absence of the polar lipids explains the faster kinetics of MFT.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2009.02.009</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Crystal structure ; Crystallization ; Crystallization of fats under shear flow ; Differential equations ; Diffraction ; diffusion ; Diffusion controlled crystal growth ; diffusivity ; equations ; Food industries ; Fundamental and applied biological sciences. Psychology ; kinetics ; Milk ; Milk and cheese industries. Ice creams ; milk fat ; Milk fat crystallization ; Modelling kinetics of crystallization ; Orientation ; Phase transformations ; Shear flow ; Synchrotron X-ray diffraction ; Synchrotrons ; triacylglycerols ; X-ray diffraction</subject><ispartof>Food research international, 2009-06, Vol.42 (5), p.682-694</ispartof><rights>2009 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c550t-a7785292325e16910051bf1ab639f53ffc30d56f44da9f01cdbfa106afa8a2263</citedby><cites>FETCH-LOGICAL-c550t-a7785292325e16910051bf1ab639f53ffc30d56f44da9f01cdbfa106afa8a2263</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27922,27923</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21549330$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mazzanti, Gianfranco</creatorcontrib><creatorcontrib>Marangoni, Alejandro G.</creatorcontrib><creatorcontrib>Idziak, Stefan H.J.</creatorcontrib><title>Synchrotron study on crystallization kinetics of milk fat under shear flow</title><title>Food research international</title><description>A detailed synchrotron X-ray diffraction study on the kinetics of crystallization of anhydrous milk fat (AMF) and milk fat triacylglycerols (MFT) was done in a Couette cell at 17
°C, 17.5
°C and 20
°C under shear rates between 0 and 2880
s
−1. We observed shear-induced acceleration of the transition from phase
α to
β′ and the presence of crystalline orientation, but no effect of shear on the onset time of phase
α was observed. A two stage regime was observed for the growth of phase
β′. The first stage follows a series–parallel system of differential equations describing the conversion between liquid and crystalline phases. The second stage follows a diffusion-controlled regime. These mechanisms are consistent with the crystalline orientation, the growth of the crystalline domains and the observed displacement of the diffraction peak positions. The absence of the polar lipids explains the faster kinetics of MFT.</description><subject>Biological and medical sciences</subject><subject>Crystal structure</subject><subject>Crystallization</subject><subject>Crystallization of fats under shear flow</subject><subject>Differential equations</subject><subject>Diffraction</subject><subject>diffusion</subject><subject>Diffusion controlled crystal growth</subject><subject>diffusivity</subject><subject>equations</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>kinetics</subject><subject>Milk</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk fat</subject><subject>Milk fat crystallization</subject><subject>Modelling kinetics of crystallization</subject><subject>Orientation</subject><subject>Phase transformations</subject><subject>Shear flow</subject><subject>Synchrotron X-ray diffraction</subject><subject>Synchrotrons</subject><subject>triacylglycerols</subject><subject>X-ray diffraction</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkUFPGzEQha0KpAboT6i6l1a97DK21971CSFESxESB8jZmnjtxmGzprZTFH59HSXiWE5vRvpm5mkeIZ8pNBSoPF81LoQh2tQwANUAa4p8IDPad7zuaCuOyAyU5LVSUn0kJymtAECKTs3I7cN2MssYcgxTlfJm2FalMHGbMo6jf8XsS__kJ5u9SVVw1dqPT5XDXG2mwcYqLS3Gyo3h5YwcOxyT_XTQUzL_cf14dVPf3f_8dXV5VxshINfYdb1ginEmLJWKAgi6cBQXkisnuHOGwyCka9sBlQNqhoVDChId9siY5Kfk237vcwx_NjZlvfbJ2HHEyYZN0rztgLWqfxdk5XkKJBTw-39B2nGAri1sQcUeNTGkFK3Tz9GvMW41Bb1LQ6_0IQ29S0MD00XK3NfDCUwGRxdxMj69DTMqWsX5zsqXPecwaPwdCzN_KEZ5Wc2Z7GkhLvaELT_-623UyXg7GTv4aE3WQ_DvePkHGI2r1g</recordid><startdate>20090601</startdate><enddate>20090601</enddate><creator>Mazzanti, Gianfranco</creator><creator>Marangoni, Alejandro G.</creator><creator>Idziak, Stefan H.J.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20090601</creationdate><title>Synchrotron study on crystallization kinetics of milk fat under shear flow</title><author>Mazzanti, Gianfranco ; Marangoni, Alejandro G. ; Idziak, Stefan H.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c550t-a7785292325e16910051bf1ab639f53ffc30d56f44da9f01cdbfa106afa8a2263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>Crystal structure</topic><topic>Crystallization</topic><topic>Crystallization of fats under shear flow</topic><topic>Differential equations</topic><topic>Diffraction</topic><topic>diffusion</topic><topic>Diffusion controlled crystal growth</topic><topic>diffusivity</topic><topic>equations</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>kinetics</topic><topic>Milk</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk fat</topic><topic>Milk fat crystallization</topic><topic>Modelling kinetics of crystallization</topic><topic>Orientation</topic><topic>Phase transformations</topic><topic>Shear flow</topic><topic>Synchrotron X-ray diffraction</topic><topic>Synchrotrons</topic><topic>triacylglycerols</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mazzanti, Gianfranco</creatorcontrib><creatorcontrib>Marangoni, Alejandro G.</creatorcontrib><creatorcontrib>Idziak, Stefan H.J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mazzanti, Gianfranco</au><au>Marangoni, Alejandro G.</au><au>Idziak, Stefan H.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Synchrotron study on crystallization kinetics of milk fat under shear flow</atitle><jtitle>Food research international</jtitle><date>2009-06-01</date><risdate>2009</risdate><volume>42</volume><issue>5</issue><spage>682</spage><epage>694</epage><pages>682-694</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>A detailed synchrotron X-ray diffraction study on the kinetics of crystallization of anhydrous milk fat (AMF) and milk fat triacylglycerols (MFT) was done in a Couette cell at 17
°C, 17.5
°C and 20
°C under shear rates between 0 and 2880
s
−1. We observed shear-induced acceleration of the transition from phase
α to
β′ and the presence of crystalline orientation, but no effect of shear on the onset time of phase
α was observed. A two stage regime was observed for the growth of phase
β′. The first stage follows a series–parallel system of differential equations describing the conversion between liquid and crystalline phases. The second stage follows a diffusion-controlled regime. These mechanisms are consistent with the crystalline orientation, the growth of the crystalline domains and the observed displacement of the diffraction peak positions. The absence of the polar lipids explains the faster kinetics of MFT.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2009.02.009</doi><tpages>13</tpages></addata></record> |
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subjects | Biological and medical sciences Crystal structure Crystallization Crystallization of fats under shear flow Differential equations Diffraction diffusion Diffusion controlled crystal growth diffusivity equations Food industries Fundamental and applied biological sciences. Psychology kinetics Milk Milk and cheese industries. Ice creams milk fat Milk fat crystallization Modelling kinetics of crystallization Orientation Phase transformations Shear flow Synchrotron X-ray diffraction Synchrotrons triacylglycerols X-ray diffraction |
title | Synchrotron study on crystallization kinetics of milk fat under shear flow |
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