Storage of commercial margarine at different temperatures
The effect of storage temperature on the consistency of commercial margarine was analyzed by viscometry, differential scanning calorimetry (DSC), microscopy at low temperature and X-ray diffraction. The results obtained show that samples harden at 13°C and soften at 4°C. The greater strength of samp...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1990 |
| País: | Argentina |
| Institución: | Universidad Nacional de La Plata |
| Repositorio: | SEDICI (UNLP) |
| Idioma: | inglés |
| OAI Identifier: | oai:sedici.unlp.edu.ar:10915/137858 |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/137858 |
| Access Level: | acceso abierto |
| Palabra clave: | Ciencias Exactas margarine storage temperature crystallization |
| Sumario: | The effect of storage temperature on the consistency of commercial margarine was analyzed by viscometry, differential scanning calorimetry (DSC), microscopy at low temperature and X-ray diffraction. The results obtained show that samples harden at 13°C and soften at 4°C. The greater strength of samples was apparently associated with crystals of higher melting points. Recrystallization takes place during storage leading to more stable solid solutions with higher melting points. |
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