Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil
The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogena...
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| Format: | Article |
| Language: | English |
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University of Pannonia
2018-12-01
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| Series: | Hungarian Journal of Industry and Chemistry |
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| Online Access: | http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0015/hjic-2018-0015.xml?format=INT |
| _version_ | 1818572016456826880 |
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| author | Dhaygude Vinod Soós Anita Zeke Ildikó Somogyi László |
| author_facet | Dhaygude Vinod Soós Anita Zeke Ildikó Somogyi László |
| author_sort | Dhaygude Vinod |
| collection | DOAJ |
| description | The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogenated coconut oil / non-hydrogenated coconut oil: 25/75, 50/50 and 75/25) were prepared and examined for solid fat content. The solid fat content of samples was determined as a function of temperature by pNMR. The DSC technique determines the solid fat index by measuring the heat of fusion successively at different temperatures. DSC calculates the actual content of solids in fat samples and how it changes throughout the duration of heating or cooling. A characteristic curve is constructed by the correlation of enthalpies. Based on our results, it is clear that both DSC and pNMR techniques provide very practical and useful information on the solid fat content of fats. DSC is dynamic and pNMR is static. A difference in the values of the solid fat indexes of samples was observed which may be due to a fundamental difference between the two techniques. These data can be used by food manufacturers to optimize processing conditions for modified coconut oil and food products fortified with coconut oil. |
| first_indexed | 2024-12-14T18:51:49Z |
| format | Article |
| id | doaj.art-6db7b61187584b149ae74055568c2202 |
| institution | Directory Open Access Journal |
| issn | 0133-0276 2450-5102 |
| language | English |
| last_indexed | 2024-12-14T18:51:49Z |
| publishDate | 2018-12-01 |
| publisher | University of Pannonia |
| record_format | Article |
| series | Hungarian Journal of Industry and Chemistry |
| spelling | doaj.art-6db7b61187584b149ae74055568c22022022-12-21T22:51:14ZengUniversity of PannoniaHungarian Journal of Industry and Chemistry0133-02762450-51022018-12-01462333610.1515/hjic-2018-0015hjic-2018-0015Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut OilDhaygude Vinod0Soós Anita1Zeke Ildikó2Somogyi László3Department of Grain and Industrial Plant Technology, Szent István University, Villányi út 29–43, Budapest, 1118, HungaryDepartment of Grain and Industrial Plant Technology, Szent István University, Villányi út 29–43, Budapest, 1118, HungaryDepartment of Refrigeration and Livestock Products Technology, Szent István University, Ménesi út 43-45, Budapest, 1118, HungaryDepartment of Grain and Industrial Plant Technology, Szent István University, Villányi út 29–43, Budapest, 1118, HungaryThe objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogenated coconut oil / non-hydrogenated coconut oil: 25/75, 50/50 and 75/25) were prepared and examined for solid fat content. The solid fat content of samples was determined as a function of temperature by pNMR. The DSC technique determines the solid fat index by measuring the heat of fusion successively at different temperatures. DSC calculates the actual content of solids in fat samples and how it changes throughout the duration of heating or cooling. A characteristic curve is constructed by the correlation of enthalpies. Based on our results, it is clear that both DSC and pNMR techniques provide very practical and useful information on the solid fat content of fats. DSC is dynamic and pNMR is static. A difference in the values of the solid fat indexes of samples was observed which may be due to a fundamental difference between the two techniques. These data can be used by food manufacturers to optimize processing conditions for modified coconut oil and food products fortified with coconut oil.http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0015/hjic-2018-0015.xml?format=INTsolid fat contentsolid fat indexpNMRDSCand Coconut oil |
| spellingShingle | Dhaygude Vinod Soós Anita Zeke Ildikó Somogyi László Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil Hungarian Journal of Industry and Chemistry solid fat content solid fat index pNMR DSC and Coconut oil |
| title | Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil |
| title_full | Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil |
| title_fullStr | Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil |
| title_full_unstemmed | Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil |
| title_short | Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil |
| title_sort | comparison between static and dynamic analyses of the solid fat content of coconut oil |
| topic | solid fat content solid fat index pNMR DSC and Coconut oil |
| url | http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0015/hjic-2018-0015.xml?format=INT |
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