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Directional Crystallization Kinetics of Coconut Oil at Gradient Temperatures

CHEN Xiu-ju, PENG Jie, BAI Xin-peng, JIA Yan-yong, SU Na, LIN Xiao-hong   

  1. 1. School of Material and Chemical Engineering, Zhengzhou University of Light Industry Technology, Zhengzhou 450002, China;
    2. College of Food Science and Technology, Hainan University, Haikou 570228, China;
    3. Haikou Key Labortary of Bioactive Substance and Functional Foods, Haikou 570228, China
  • Online:2014-09-15 Published:2014-09-12

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Abstract:

This work studied the dry fractionation of coconut oil as a multicomponent mixture by melting and fractional
crystallization. The directional crystallization behavior of coconut oil at gradient temperatures was investigated to optimize
its crystal parameters such as crystallization temperature, melting point, cooling rate and agitation speed. As a result,
products with special properties were obtained. The Avrami equation was generally capable of fitting the crystallization of
coconut oil although some deviations were observed during the last stage of crystallization. In addition, both crystal form
and growth changed with temperature. Thus, effective fractionation of coconut oil can be achieved at gradient temperatures.

Key words: coconut oil, gradient temperature, Avrami, crystallization kinetics

CLC Number: