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| Effect of flow rate on physical properties of palm oil-based margarine |
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| KeyWord:margarine flow rate texture rheological property microstructure crystallization property |
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| Abstract: |
| The effects of flow rate on physical properties of palm oil-based margarine in curing and changing temperature storage processes were evaluated. The physical properties of the margarine were characterized by hardness，rheological property，crystal morphology，crystal thermal stability and crystal form. The results showed that the sample prepared with flow rate of 30 L/h after three days’curing appeared post-hardening with bigger viscoelasticity，the crystalline network damaged significantly，apparent sand phenomenon appeared during the temperature changing and lots of β form crystal appeared in latter storage；the samples prepared with flow rate of 50 L/h and 70 L/h had proper hardness and viscoelasticity close to the commercial margarine；the thermal stability of the sample prepared with flow rate of 50 L/h was the best and the crystals mostly presented as β' form for a long time in changing temperature storage，and the sample prepared with flow rate of 70 L/h exhibited poor thermal stability with lots of β form crystals，sand phenomenon and the DSC curve waved slightly. Therefore，the optimal flow rate was 50 L/h. |
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