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:: Volume 17, Issue 2 (Summer 2022) ::
Iranian J Nutr Sci Food Technol 2022, 17(2): 79-86 Back to browse issues page
Effects of Crystallization Parameters on Rheological Properties of Inter-esterified Based Shortenings
M Ameli1 , L Roufegarinejad2, A Zargaran * 3, F Zayeri4
1- 1- Ph.D. Student, Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
2- 2- Associate Professor, Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
3- Assistant Professor, Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- Professor, Proteomics Research Center and Department of Biostatistics, Faculty of Allied Medical Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract:   (471 Views)
Background and Objectives: One of the challenges in edible oils and fat industries is the production of shortenings with special functional properties for various industries. Rheological properties of shortenings are directly linked to their functionality. The major objective of this study was to investigate effects of crystallization parameters on rheological properties of inter-esterified based shortenings.
 Materials & Methods: Steady state and oscillatory shear parameters of five shortening treatments with various crystallization parameters were collected. Effects of cooling rate and kneading intensity on storage modulus (G′) and loss modulus (G″) were studied.
Results: In frequency sweep assay within the frequency range of 0.628–126 rad/s, the maximum and the minimum of elastic moduli were respectively seen in Treatments 1 and 4 with cooling exit temperatures (3) of 28 and 29.5 ◦C, kneading rates (2) of 190 and 280 rpm and filling temperatures of 36 and 30 ◦C. Similar results were achieved for loss moduli.
Conclusion: Results showed significant decreases in the two moduli with decreasing temperature in third phase, increasing kneading intensity and decreasing filling temperature.
Keywords: Rheology, Crystallization, Shortening, Storage modulus (G′), Loss modulus (G″)
Full-Text [PDF 639 kb]   (79 Downloads)    
Article type: Research | Subject: Food Science
Received: 2021/09/28 | Accepted: 2021/11/16 | Published: 2022/07/5
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Ameli M, Roufegarinejad L, Zargaran A, Zayeri F. Effects of Crystallization Parameters on Rheological Properties of Inter-esterified Based Shortenings. Iranian J Nutr Sci Food Technol 2022; 17 (2) :79-86
URL: http://nsft.sbmu.ac.ir/article-1-3385-en.html


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Volume 17, Issue 2 (Summer 2022) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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