Pressure-induced crystallization of triacylglycerides

Ferstl, Peter; Eder, Cornelia; Ruß, Winfried; Wierschem, Andreas

doi:10.1080/08957959.2011.582870

Cited by 26 publications

(29 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At a pressure of 600 MPa, the speed of sound is almost double compared to its value at atmospheric pressure. Values of about 3000 m/s are typical for solid-like media, which confirms the crystallization of triglycerides observed in model triglycerides such as triolein and trilaurin, reported by Ferstl et al in [9].…”

Section: Resultssupporting

confidence: 88%

“…First order phase transition was also observed in diacylglycerol (DAG) oil [8]. Further studies indicated a crystallization process during the phase transition and also observation of molecular crystal forms has been reported [9]. Although the literature on oil crystallization under the influence of temperature at atmospheric pressure is very extensive, see, e.g., [10], publications concerning the phase transition occurring in the oils under pressure are not yet numerous e.g., [2,11].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Ultrasonic Investigation of Phase Transition in Olive Oil up to 0.7 GPa

Rostocki

Tarakowski

Kiełczyński

et al. 2013

J Americ Oil Chem Soc

View full text Add to dashboard Cite

This paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa. Dependencies of sound velocity, relative ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities. This proves the existence of the first order phase transition in olive oil (liquid to solid-like phase transition). Rapid and large changes in relative attenuation testify to the existence of a phase transition in olive oil. Moreover, the kinetics of phase transition was also investigated. Measurement of acoustic wave velocity and relative attenuation in olive oil during the phase transition and in the high-pressure phase is a novelty. The results obtained can be useful in the development of new methods in food (edible oils) control, processing, and preservation.

show abstract

Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

The Ultrasonic Investigation of Phase Transition in Olive Oil up to 0.7 GPa

Rostocki

Tarakowski

Kiełczyński

et al. 2013

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…To determine the melting point, we decreased the pressure in steps of 10 MPa and kept the level for 10 min after each pressure reduction. For further details on the high‐pressure setup, we refer to the studies by Ferstl et al () and by Nagel et al ().…”

Section: Methodsmentioning

confidence: 99%

“…Ferstl et al () determined the melting curve of triolein β‐crystals with a polarization microscope up to pressures of about 400 MPa. They also measured the induction time and showed that the growth rate of single triolein crystals is constant in time and does not vary between different experimental runs (Ferstl et al, ). Yet, a relation between the crystal form and their growth rates under pressure is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Growth Rate of Pressure‐Induced Triolein Crystals

Roßbach

Bahr

Gäbel

et al. 2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

In pressure-induced crystal growth of triolein from melt at pressures up to 300 MPa and at temperatures between 283.16 and 293.16 K, we can distinguish three different crystal morphologies. Raman spectroscopy indicates that they are related to different polymorphic structures. Switching from the most stable to a less-stable structure implies a jump in the growth rate to a maximum value. As pressure increases, the growth rate decreases indicating that the growth is transport limited. Measurements at different temperatures show that the growth rate is mainly governed by pressure. In a certain parameter range, we observe crossnucleation to crystals with a higher growth rate. These crystals have a Raman fingerprint not yet described in the literature.

show abstract

“…In all of them, a discontinuous phase transition has been observed [23][24][25]. The phase transitions in triacyloglycerol were also confirmed [26].…”

Section: Introductionmentioning

confidence: 51%