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Article: New findings in food science described by E. Tarabukina and co-researchers.(Report)
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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According to a study from France, "This article reports on the impact of shear on crystallization upon cooling of palm oil. Samples were cooled down under shear from 70 to 10 degrees C, then kept at this temperature, while performing rheological measurements using a controlled shear rate rheometer and rheo-optical observations using optical microscopy and small-angle light scattering."
"Shear rates between 1 and 300 s(-1) were investigated. Two crystallization steps were observed, characterized by associated viscosity increases. The effect of shear on these 2 crystallization processes was investigated. Shear was shown to influence almost all of the steps of the ...