Effect of refining time on the physicochemical and functional properties of palm-sunflower based anhydrous cream produced in a stirred ball mill
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study investigated the effect of refining time on the physicochemical and functional properties of anhydrous cream prepared from a palm-sunflower oil blend using a stirred ball mill. Refining was performed for 0-300 min, and its impact on particle size distribution, rheology, oxidative stability, and thermal behavior was assessed. The target particle fineness (D90 <= 30 mu m) was achieved at approximately 180 min, with negligible reduction thereafter. Refining progressively increased apparent viscosity and decreased the flow behavior index, confirming stronger shear-thinning behavior. Oxidative stability and melting transitions remained stable across treatments, demonstrating that lipid integrity was preserved under controlled processing conditions (45 degrees C). An optimal refining duration of 180-240 min provided the desired fineness and viscosity without excessive energy consumption. These findings define cost-efficient, scalable processing parameters for producing additive-free, trans-fat-free cream systems with reliable rheological, oxidative, and thermal stability, supporting industrial applications in confectionery, spreads, and frozen desserts.
Açıklama
Anahtar Kelimeler
Anhydrous fat cream, Palm oil, Particle size distribution, Viscosity, Stirred ball mill
Kaynak
Food Chemistry-X
WoS Q Değeri
Q1
Scopus Q Değeri
N/A
Cilt
30
