Effect of refining time on the physicochemical and functional properties of palm-sunflower based anhydrous cream produced in a stirred ball mill

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dc.contributor.authorSalama, Mohammad
dc.contributor.authorSarici, Birsen
dc.contributor.authorCakici, Avni
dc.date.accessioned2025-10-11T20:48:33Z
dc.date.available2025-10-11T20:48:33Z
dc.date.issued2025
dc.departmentDüzce Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.1016/j.fochx.2025.102972
dc.identifier.issn2590-1575
dc.identifier.pmid40927627en_US
dc.identifier.scopus2-s2.0-105015140252en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.102972
dc.identifier.urihttps://hdl.handle.net/20.500.12684/21978
dc.identifier.volume30en_US
dc.identifier.wosWOS:001565063400002en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Chemistry-Xen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKA_WOS_20250911
dc.subjectAnhydrous fat creamen_US
dc.subjectPalm oilen_US
dc.subjectParticle size distributionen_US
dc.subjectViscosityen_US
dc.subjectStirred ball millen_US
dc.titleEffect of refining time on the physicochemical and functional properties of palm-sunflower based anhydrous cream produced in a stirred ball millen_US
dc.typeArticleen_US

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