Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin

Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which con...
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Autor*in:	Ferdinandus Archie Pangestu [verfasserIn] Nurheni Sri Palupi [verfasserIn] Nur Wulandari [verfasserIn] Dimas Supriyadi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Indonesisch

Erschienen:	2023

Schlagwörter:	avrami index crystallization kinetics margarine melting properties trans fatty acids

Übergeordnetes Werk:	In: Jurnal Teknologi dan Industri Pangan - Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013, 34(2023), 1, Seite 37-47
Übergeordnetes Werk:	volume:34 ; year:2023 ; number:1 ; pages:37-47

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

Katalog-ID:	DOAJ092709249

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520			\|a Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production.
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allfields	(DE-627)DOAJ092709249 (DE-599)DOAJd30792e938754db1a745690cfe249fd3 DE-627 ger DE-627 rakwb eng ind TP368-456 Ferdinandus Archie Pangestu verfasserin aut Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production. avrami index crystallization kinetics margarine melting properties trans fatty acids Food processing and manufacture Nurheni Sri Palupi verfasserin aut Nur Wulandari verfasserin aut Dimas Supriyadi verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 34(2023), 1, Seite 37-47 (DE-627)1760592196 2087751X nnns volume:34 year:2023 number:1 pages:37-47 https://doi.org/10.6066/jtip.2023.34.1.37 kostenfrei https://doaj.org/article/d30792e938754db1a745690cfe249fd3 kostenfrei https://journal.ipb.ac.id/index.php/jtip/article/view/39256 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 34 2023 1 37-47
spelling	(DE-627)DOAJ092709249 (DE-599)DOAJd30792e938754db1a745690cfe249fd3 DE-627 ger DE-627 rakwb eng ind TP368-456 Ferdinandus Archie Pangestu verfasserin aut Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production. avrami index crystallization kinetics margarine melting properties trans fatty acids Food processing and manufacture Nurheni Sri Palupi verfasserin aut Nur Wulandari verfasserin aut Dimas Supriyadi verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 34(2023), 1, Seite 37-47 (DE-627)1760592196 2087751X nnns volume:34 year:2023 number:1 pages:37-47 https://doi.org/10.6066/jtip.2023.34.1.37 kostenfrei https://doaj.org/article/d30792e938754db1a745690cfe249fd3 kostenfrei https://journal.ipb.ac.id/index.php/jtip/article/view/39256 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 34 2023 1 37-47
allfields_unstemmed	(DE-627)DOAJ092709249 (DE-599)DOAJd30792e938754db1a745690cfe249fd3 DE-627 ger DE-627 rakwb eng ind TP368-456 Ferdinandus Archie Pangestu verfasserin aut Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production. avrami index crystallization kinetics margarine melting properties trans fatty acids Food processing and manufacture Nurheni Sri Palupi verfasserin aut Nur Wulandari verfasserin aut Dimas Supriyadi verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 34(2023), 1, Seite 37-47 (DE-627)1760592196 2087751X nnns volume:34 year:2023 number:1 pages:37-47 https://doi.org/10.6066/jtip.2023.34.1.37 kostenfrei https://doaj.org/article/d30792e938754db1a745690cfe249fd3 kostenfrei https://journal.ipb.ac.id/index.php/jtip/article/view/39256 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 34 2023 1 37-47
allfieldsGer	(DE-627)DOAJ092709249 (DE-599)DOAJd30792e938754db1a745690cfe249fd3 DE-627 ger DE-627 rakwb eng ind TP368-456 Ferdinandus Archie Pangestu verfasserin aut Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production. avrami index crystallization kinetics margarine melting properties trans fatty acids Food processing and manufacture Nurheni Sri Palupi verfasserin aut Nur Wulandari verfasserin aut Dimas Supriyadi verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 34(2023), 1, Seite 37-47 (DE-627)1760592196 2087751X nnns volume:34 year:2023 number:1 pages:37-47 https://doi.org/10.6066/jtip.2023.34.1.37 kostenfrei https://doaj.org/article/d30792e938754db1a745690cfe249fd3 kostenfrei https://journal.ipb.ac.id/index.php/jtip/article/view/39256 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 34 2023 1 37-47
allfieldsSound	(DE-627)DOAJ092709249 (DE-599)DOAJd30792e938754db1a745690cfe249fd3 DE-627 ger DE-627 rakwb eng ind TP368-456 Ferdinandus Archie Pangestu verfasserin aut Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production. avrami index crystallization kinetics margarine melting properties trans fatty acids Food processing and manufacture Nurheni Sri Palupi verfasserin aut Nur Wulandari verfasserin aut Dimas Supriyadi verfasserin aut In Jurnal Teknologi dan Industri Pangan Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2013 34(2023), 1, Seite 37-47 (DE-627)1760592196 2087751X nnns volume:34 year:2023 number:1 pages:37-47 https://doi.org/10.6066/jtip.2023.34.1.37 kostenfrei https://doaj.org/article/d30792e938754db1a745690cfe249fd3 kostenfrei https://journal.ipb.ac.id/index.php/jtip/article/view/39256 kostenfrei https://doaj.org/toc/1979-7788 Journal toc kostenfrei https://doaj.org/toc/2087-751X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_224 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 AR 34 2023 1 37-47
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topic_title	TP368-456 Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin avrami index crystallization kinetics margarine melting properties trans fatty acids
topic	misc TP368-456 misc avrami index misc crystallization kinetics misc margarine misc melting properties misc trans fatty acids misc Food processing and manufacture
topic_unstemmed	misc TP368-456 misc avrami index misc crystallization kinetics misc margarine misc melting properties misc trans fatty acids misc Food processing and manufacture
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title	Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin
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title_full	Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin
author_sort	Ferdinandus Archie Pangestu
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title_sort	kinetika kristalisasi campuran minyak sawit bebas asam lemak trans untuk produksi margarin
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title_auth	Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin
abstract	Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production.
abstractGer	Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production.
abstract_unstemmed	Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production.
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title_short	Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin
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