Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling
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- 作者：M. Teles dos Santosa ; moises.teles@usp.br" class="auth_mail" title="E-mail the corresponding author ; I.S. Vianab ; J.N.R. Ractc ; G.A.C. Le Rouxa
- 关键词：Vegetable oil ; Fats ; Solid-liquid equilibrium ; DSC ; Fatty acids
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：185
- 期：Complete
- 页码：17-25
- 全文大小：1725 K
文摘
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Thermal properties of canola oil, palm stearin and fully hydrogenated soybean oil blends were predicted and measured.
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Solid-liquid phase transitions of vegetable oils blends can be evaluated computationally.
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Fat-based product design can take advantage of computational tools.