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Ki-teak Lee - One of the best experts on this subject based on the ideXlab platform.

  • preparation of interesterified plastic fats from fats and oils free of trans fatty acid
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Jeung-hee Lee, David S Himmelsbach, Ki-teak Lee
    Abstract:

    Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2−47.4%), stearic (12.0−12.4%), and oleic acid (33.6−49.5%). After storage at 5 °C (refrigerator temperature) or 24 °C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and Crystallization behavior, viscoelastic properties, Crystal polymorphism, and Crystal Microstructure. The interesterified fats contained desirable Crystal polymorphs (β′ form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52−58% at 10 °C and 15% at 40 °C. The physical properties were influenced by the ratio of palm stearin and olive oil. Harder and more brittle texture, Crystallization and melting at higher temperature, higher sol...

  • Preparation of interesterified plastic fats from fats and oils free of trans fatty acid
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Hee Lee Jeung, David S Himmelsbach, Ki-teak Lee
    Abstract:

    Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2-47.4%), stearic (12.0-12.4%), and oleic acid (33.6-49.5%). After storage at 5 degrees C (refrigerator temperature) or 24 degrees C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and Crystallization behavior, viscoelastic properties, Crystal polymorphism, and Crystal Microstructure. The interesterified fats contained desirable Crystal polymorphs (beta' form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52-58% at 10 degrees C and 15% at 40 degrees C. The physical properties were influenced by the ratio of palm stearin and olive oil. Harder and more brittle texture, Crystallization and melting at higher temperature, higher solid fat contents, and more elastic (G') or viscous (G') characteristics were observed in the produced fats containing a higher content of palm stearin and lower content of olive oil. The produced fats stored at 5 degrees C consisted mostly of beta' form Crystal together with a small content of beta form, while those at 24 degrees C had only beta' form. The produced fat with a higher amount of palm stearin appeared to have more beta' form Crystal and small size Crystal clusters. Thus, the physical properties of the produced plastic fats may be desirable for use in a bakery product.

Jinjun Zhang - One of the best experts on this subject based on the ideXlab platform.

  • Relationship between Waxy Crude Oil Composition and Change in the Morphology and Structure of Wax Crystals Induced by Pour-Point-Depressant Beneficiation
    2015
    Co-Authors: Jinjun Zhang
    Abstract:

    The morphology and structure of wax Crystals is one of the most important factors influencing flow properties of waxy crude oils. The pour-point depressant (PPD) improves flow properties of waxy crude oil by modifying the morphology and structure of wax Crystals, and this modification, i.e., the effectiveness of PPD, is greatly affected by the oil composition. There have been some investigations into how the oil composition affects the effectiveness of PPD. However, these studies were basically qualitative. The objective of this study is to quantitatively reveal the relationship between the change induced by PPD beneficiation in the morphology and structure of wax Crystals and the oil composition. PPD treatment was made on eight waxy crudes, and microscopic observations were performed on the morphology and structure of wax Crystals before and after PPD beneficiation. The fractal dimension of the wax Crystal Microstructure, which was used to characterize the morphology and structure of wax Crystals, was determined on the basis of the microscopic images of wax Crystals. A total of 11 parameters of oil composition, which are thought to have influence on the effectiveness of PPD and the morphology and structure of wax Crystals, were measured. Among them, 5 were determined to be the representative parameters of oil composition using the cluster analysis, i.e., the concentration of precipitated wax at the studied temperature, the average carbon number of wax, the viscosity of the liquid continuous phase at 60 °C, the wax content, and the content of resins and asphaltenes. Further, a correlation was developed using the multiple regression analysis between the fractal dimension change induced by PPD treatment and three representative parameters of oil composition, i.e., the concentration of precipitated wax at the studied temperature, the wax content, and the content of resins and asphaltenes. This helps to quantitatively understand the relationship between the oil composition and Microstructure of wax Crystals

  • relationship between waxy crude oil composition and change in the morphology and structure of wax Crystals induced by pour point depressant beneficiation
    Energy & Fuels, 2011
    Co-Authors: Jinjun Zhang
    Abstract:

    The morphology and structure of wax Crystals is one of the most important factors influencing flow properties of waxy crude oils. The pour-point depressant (PPD) improves flow properties of waxy crude oil by modifying the morphology and structure of wax Crystals, and this modification, i.e., the effectiveness of PPD, is greatly affected by the oil composition. There have been some investigations into how the oil composition affects the effectiveness of PPD. However, these studies were basically qualitative. The objective of this study is to quantitatively reveal the relationship between the change induced by PPD beneficiation in the morphology and structure of wax Crystals and the oil composition. PPD treatment was made on eight waxy crudes, and microscopic observations were performed on the morphology and structure of wax Crystals before and after PPD beneficiation. The fractal dimension of the wax Crystal Microstructure, which was used to characterize the morphology and structure of wax Crystals, was de...

David S Himmelsbach - One of the best experts on this subject based on the ideXlab platform.

  • preparation of interesterified plastic fats from fats and oils free of trans fatty acid
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Jeung-hee Lee, David S Himmelsbach, Ki-teak Lee
    Abstract:

    Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2−47.4%), stearic (12.0−12.4%), and oleic acid (33.6−49.5%). After storage at 5 °C (refrigerator temperature) or 24 °C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and Crystallization behavior, viscoelastic properties, Crystal polymorphism, and Crystal Microstructure. The interesterified fats contained desirable Crystal polymorphs (β′ form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52−58% at 10 °C and 15% at 40 °C. The physical properties were influenced by the ratio of palm stearin and olive oil. Harder and more brittle texture, Crystallization and melting at higher temperature, higher sol...

  • Preparation of interesterified plastic fats from fats and oils free of trans fatty acid
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Hee Lee Jeung, David S Himmelsbach, Ki-teak Lee
    Abstract:

    Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2-47.4%), stearic (12.0-12.4%), and oleic acid (33.6-49.5%). After storage at 5 degrees C (refrigerator temperature) or 24 degrees C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and Crystallization behavior, viscoelastic properties, Crystal polymorphism, and Crystal Microstructure. The interesterified fats contained desirable Crystal polymorphs (beta' form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52-58% at 10 degrees C and 15% at 40 degrees C. The physical properties were influenced by the ratio of palm stearin and olive oil. Harder and more brittle texture, Crystallization and melting at higher temperature, higher solid fat contents, and more elastic (G') or viscous (G') characteristics were observed in the produced fats containing a higher content of palm stearin and lower content of olive oil. The produced fats stored at 5 degrees C consisted mostly of beta' form Crystal together with a small content of beta form, while those at 24 degrees C had only beta' form. The produced fat with a higher amount of palm stearin appeared to have more beta' form Crystal and small size Crystal clusters. Thus, the physical properties of the produced plastic fats may be desirable for use in a bakery product.

Jeung-hee Lee - One of the best experts on this subject based on the ideXlab platform.

  • preparation of interesterified plastic fats from fats and oils free of trans fatty acid
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Jeung-hee Lee, David S Himmelsbach, Ki-teak Lee
    Abstract:

    Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2−47.4%), stearic (12.0−12.4%), and oleic acid (33.6−49.5%). After storage at 5 °C (refrigerator temperature) or 24 °C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and Crystallization behavior, viscoelastic properties, Crystal polymorphism, and Crystal Microstructure. The interesterified fats contained desirable Crystal polymorphs (β′ form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52−58% at 10 °C and 15% at 40 °C. The physical properties were influenced by the ratio of palm stearin and olive oil. Harder and more brittle texture, Crystallization and melting at higher temperature, higher sol...

Rui Zhou - One of the best experts on this subject based on the ideXlab platform.

  • Crystal plasticity-based forming limit prediction for FCC materials under non-proportional strain-path
    Materials Science and Engineering A-structural Materials Properties Microstructure and Processing, 2010
    Co-Authors: Mei Yang, Xianghuai Dong, Rui Zhou
    Abstract:

    Abstract Sheet metal forming is one of the most important manufacturing processes. The formability of the sheet metal is related to its Crystalline structure. In this paper, the forming limit of FCC sheet under non-proportional strain-path is investigated using a Crystal plasticity-based prediction model, in which the M–K approach is integrated with a rate-dependent Crystal plasticity model. The prediction model has been validated by comparing with the experiment-based FLD data available in the literature, and has been proved to be effective in predicting FLD of anisotropic sheet metal with FCC type of slip systems. The forming limit under non-proportional strain-path has been studied numerically and experimentally. The agreement between the experiments and simulations is quite good. The results show that texture evolution and slip system hardening induced by pre-strain have an important effect on FLD. With Crystal plasticity model well describing the Crystal Microstructure effect, our model can be used to predict the FLD of FCC sheet metal under complicated strain-path in plastic forming process with good accuracy.