Crystallization kinetics of safflower and olive oils during low-temperature storage

Abstract

The crystallization behaviors of safflower and olive oils were investigated according to changes in volume and transmitted light intensity during isothermal storage at low temperature. The changes between the oils were significantly different even though their fatty acid compositions were similar, with oleic acid accounting for more than 75% (w/w) of the total oil. It was expected that minor components with high melting points would affect the crystallization behaviors of these oils. The crystallization processes of the oils were then analyzed using a kinetic model in which the oil crystallizes through two different processes. It is suggested that although the crystallization behaviors were apparently different, the crystallization mechanisms of these oils are essentially the same.

Analysis of Nonisothermal Crystallization of Rapeseed Oil by Deconvolution of Differential Scanning Calorimetry Curve

“…the induction period for crystallization, did not decrease monotonously with decreasing storage temperature 13 . This phenomenon is caused by the difference in the crystallization temperature and crystal structure among the TAGs composing the oil 14,15 . The crystallization behavior in the constant temperature-decreasing process was significantly different from that in the isothermal storage process.…”