Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties.

Abhimanyu, Singh and Umesh Hebbar, H. (2024) Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties. Journal of Food Process Engineering, 47. e14728. ISSN ISSN:1745-4530

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Abstract

This research was aimed to conduct solvent-free crystallization and fractionation of virgin coconut oil (VCO). This study investigated the effect of surface contact areato- volume ratio and mixing conditions on crystal characteristics. Commercially available VCO samples, extracted by different methods, were analyzed for fatty acid and triacylglycerol composition using GC–MS and UPLC–ELSD. VCO extracted through enzyme and chilling–thawing cycles exhibited higher medium chain fatty acids and medium chain triacylglycerols, which was selected for crystallization studies. Isothermal crystallization of VCO at 21�C assessed the effect of scale of crystallizer tube on cooling rate using Newton's law of cooling equation. The smaller tube (20 mm diameter) with a higher surface contact area-to-volume ratio produced 4.1-fold faster cooling and a higher crystallization yield (44%) compared to the 80 mm diameter tube when no agitation was applied. Whereas mixing with a magnetic stirrer produced a large number of nuclei, generating intense crystallization heat, and rendering the crystals inseparable from liquid fraction. The process of VCO crystallization was also studied for kinetics and crystal growth mechanism using the Avrami model employing angled rotation of sample tube during non-isothermal crystallization. Angled rotary mixing produced stable crystals and significantly increased the crystallization rate (t1/2 = 26.86 min) with polyhedral or spherulitic crystal growth (n = 3.25) compared to non-mixing condition (t1/2 = 161.87 min) with restricted linear growth (n = 1.64). DSC analysis of VCO and its fractions obtained after crystallization using the 20 mm tube with angled rotary mixing indicated shifts in their thermogram peaks, suggesting differences in triacylglycerol compositions.

Item Type:	Article
Uncontrolled Keywords:	Avrami model, crystallization kinetics, differential scanning calorimetry, medium chain triacylglycerol, Newton's law of cooling
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 02 Coconut 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Nov 2024 10:31
Last Modified:	11 Nov 2024 10:31
URI:	http://ir.cftri.res.in/id/eprint/18475

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