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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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Showing 1 to 4 of 4 (0.1 seconds)

Spelling suggestions: "subject:"lipid crystallization"" "subject:"iipid crystallization""

1

Effect of Additives on Crystallization of a Mixture of Fully Hydrogenated Canola Oil and Canola Oil

He, Yi January 2017 (has links)
No description available.
Food Science
lipid crystallization
storage modulus
shear
2

THERMAL STUDY OF A TRIGLYCERIDE MIXTURE

Al-Qatami 09 June 2011 (has links)
The heat capacity and the enthalpy of crystallization of the crystalline phases at the end of cooling must be known in order to determine the excess energy of mixing two pure triglycerides, trilaurin and trimyristin, cooled at different cooling rates. The present investigation was carried out using Differential Scanning Calorimetry, DSC, Modulated Differential Scanning Calorimetry, MDSC®, and Thermal Relaxation (in a Physical Properties Measurement System, PPMS). It was found that enthalpy of crystallization values can be measured to within ? 2% (SE) with DSC Q100 TA Instruments. To achieve this, an experimental procedure and a data analysis method are proposed. It was not possible in this study to obtain accurate and reproducible heat capacity values using a DSC Q100 instrument. The values were shown to be significantly by the position of the sample pan in the measuring sensor. PPMS Cp values were within the literature values.
Lipid crystallization
Thermal properties
Enthalpy of crystallization
Heat capacity
DSC
Cooling rates
Polymorphism
3

Shear and Composition Effects on Porous Network Properties and the Permeability of Lipid Films

Howard, Brandon Daniel January 2020 (has links)
No description available.
Food Science
Agricultural Engineering
Crystallization
Lipid Crystallization
Fat crystallization
Cocoa Butter
Trilaurin
Shear
pores
pore network
porous media
moisture migration
4

Crystallization of Lipids under High Pressure for Food Texture Development

Zulkurnain, Musfirah 12 December 2017 (has links)
No description available.
Food Science

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