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:: Volume 21, Issue 2 (Summer 2026) ::
Iranian J Nutr Sci Food Technol 2026, 21(2): 73-82 Back to browse issues page
Modeling and Optimization of the Shortening Crystallization Process: Predicting Rheological and Functional Behavior Based on Cooling and Kneading Parameters
M Ameli , L Roufegarinejad * , Azizollaah Zargaraan * , F Zayeri
, aziz.zargaran@gmail.com
Abstract:   (3 Views)
Background and Objectives: This study aimed to optimize fat shortening production and evaluate the effects of cooling rate and kneading on its rheological properties.

Materials and Methods: The outlet temperature of the third cooler stage (28-31°C), kneading rate (100-280 rpm), and filling temperature (30-36°C) were selected as key crystallization parameters. The Box-Behnken design and a quadratic model were employed for the experimental design and modeling, respectively. Rheological tests were performed on 17 samples with different crystallization factors. The cooling and kneading rates were varied to investigate changes in frequency sweep and strain sweep parameters.

Results: The optimal crystallization parameters—an outlet temperature of 31°C (third stage), a kneading rate of 280 rpm, and a filling temperature of 33°C—yielded the best functional characteristics, with storage modulus (G′) and loss modulus (G″) values at their minimum levels.

Conclusion: This study provides valuable predictive insights into the effects of process conditions on shortening characteristics under various scenarios. It can guide adjustments in production processes to achieve desirable product attributes tailored to consumer needs.
Keywords: Shortening, Cooling Rate, Kneading Rate, Rheology, Crystallization, Experimental Design
Full-Text [PDF 1178 kb]   (3 Downloads)    
Article type: Research | Subject: Food Science
Received: 2026/01/7 | Accepted: 2026/07/1 | Published: 2026/07/1
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Ameli M, Roufegarinejad * L, Zargaraan A, Zayeri F. Modeling and Optimization of the Shortening Crystallization Process: Predicting Rheological and Functional Behavior Based on Cooling and Kneading Parameters. Iranian J Nutr Sci Food Technol 2026; 21 (2) :73-82
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Volume 21, Issue 2 (Summer 2026) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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