Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin

Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin

Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which con...

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Bibliographic Details
Main Authors: Ferdinandus Archie Pangestu, Nurheni Sri Palupi, Nur Wulandari, Dimas Supriyadi
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2023-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
avrami index
crystallization kinetics
margarine
melting properties
trans fatty acids
Online Access:https://journal.ipb.ac.id/index.php/jtip/article/view/39256

Internet

https://journal.ipb.ac.id/index.php/jtip/article/view/39256

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