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Fatouh, A. (2009). THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID. Journal of Food and Dairy Sciences, 34(7), 7809-7816. doi: 10.21608/jfds.2009.115381
A. E. Fatouh. "THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID". Journal of Food and Dairy Sciences, 34, 7, 2009, 7809-7816. doi: 10.21608/jfds.2009.115381
Fatouh, A. (2009). 'THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID', Journal of Food and Dairy Sciences, 34(7), pp. 7809-7816. doi: 10.21608/jfds.2009.115381
Fatouh, A. THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID. Journal of Food and Dairy Sciences, 2009; 34(7): 7809-7816. doi: 10.21608/jfds.2009.115381

THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID

Article 10, Volume 34, Issue 7, July 2009, Page 7809-7816  XML PDF (698.2 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.115381
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Author
A. E. Fatouh*
Food Science Department, College of Agriculture, Ain Shams University, Shoubra El-Khamia, Cairo, Egypt.
Abstract
Kinetics of isothermal crystallization of butter oil (BO) and interesterified butter oil (IEBO) with gamma-linolenic acid (GLA; C18:3 ω-6) at 10 °C were evaluated by applying Avrami equation. Differential Scanning Calorimeter (DSC) analysis of Avrami parameters revealed significant differences (P < 0.05) between BO and IEBO samples obtained at 1, 8, and 24 h of interesterification. Results of crystallization rate constant (k), Avrami exponent (n), and half-time of crystallization (t1/2) indicated different crystallization mechanisms for BO and IEBO samples. BO illustrated the lowest (P < 0.05) induction time of nucleation with a value of 8.93 min corresponding to its high peak melting temperature (Tp < /sub>) of 30.54 °C which was converse to IEBO samples. The results were ascribed to alteration (P < 0.05) of fatty acids (FAs) composition of IEBO occurred by lipase-catalyzed acidolysis of BO and GLA.   
Keywords
Avrami equation; milk fat; crystallization kinetics; gamma-linolenic acid; interesterification
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