Grasas y Aceites, Vol 70, No 4 (2019)

Crystallization kinetics of safflower and olive oils during low-temperature storage


https://doi.org/10.3989/gya.0825182

M. Yoshida
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Japan
orcid http://orcid.org/0000-0002-7309-6889

Y. Miyagawa
Faculty of Bioenvironmental Science, Kyoto Gakuen University, Japan
orcid http://orcid.org/0000-0002-4251-526X

H. Fujita
Faculty of Bioenvironmental Science, Kyoto Gakuen University, Japan
orcid http://orcid.org/0000-0002-5281-1898

S. Adachi
Faculty of Bioenvironmental Science, Kyoto Gakuen University, Japan
orcid http://orcid.org/0000-0001-7417-6146

Abstract


The crystallization behaviors of safflower and olive oils were investigated according to changes in volume and transmitted light intensity during isothermal storage at low temperature. The changes between the oils were significantly different even though their fatty acid compositions were similar, with oleic acid accounting for more than 75% (w/w) of the total oil. It was expected that minor components with high melting points would affect the crystallization behaviors of these oils. The crystallization processes of the oils were then analyzed using a kinetic model in which the oil crystallizes through two different processes. It is suggested that although the crystallization behaviors were apparently different, the crystallization mechanisms of these oils are essentially the same.

Keywords


Crystallization; Kinetic; Olive oil; Safflower oil

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