Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC
The in situ polymorphic forms and thermal transitions of refined, bleached and deodorized palm oil (RBDPO), palm stearin (RBDPS) and palm kernel oil (RBDPKO) were investigated using coupled X-ray diffraction (XRD) and differential scanning calorimetry (DSC). Results indicated that the DSC onset crys...
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Japan Oil Chemists Society
2018
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2-s2.0-85048007113 Zaliha O.; Elina H.; Sivaruby K.; Norizzah A.R.; Marangoni A.G. Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC 2018 Journal of Oleo Science 67 6 10.5650/jos.ess17168 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85048007113&doi=10.5650%2fjos.ess17168&partnerID=40&md5=a35f09a9813b6bc455c3f5063ed83a1c The in situ polymorphic forms and thermal transitions of refined, bleached and deodorized palm oil (RBDPO), palm stearin (RBDPS) and palm kernel oil (RBDPKO) were investigated using coupled X-ray diffraction (XRD) and differential scanning calorimetry (DSC). Results indicated that the DSC onset crystallisation temperature of RBDPO was at 22.6°C, with a single reflection at 4.2Å started to appear from 23.4 to 17.1°C, and were followed by two prominent exothermic peaks at 20.1°C and 8.5°C respectively. Further cooling to 40°C leads to the further formation of a β’polymorph. Upon heating, a of β’→β transformation was observed between 32.1 to 40.8°C, before the sample was completely melted at 43.0°C. The crystallization onset temperature of RBDPS was 44.1°C, with the appearance of the αC polymorph at the same temperature as the appearance of the first sharp DSC exothermic peak. This quickly changed from α→β’ in the range 25 to 21.7°C, along with the formation of a small βC peak at −40°C. Upon heating, a small XRD peak for the β polymorph was observed between 32.2 to 36.0°C, becoming a mixture of (β’+ β) between 44.0 to 52.5°C. Only the β polymorph survived further heating to 59.8°C. For RBDPKO, the crystallization onset temperature was 11.6°C, with the formation of a single sharp exothermic peak at 6.5°C corresponding to the β’ polymorphic form until the temperature reached −40°C. No transformation of the polymorphic form was observed during the melting process of RBDPKO, before being completely melted at 33.2°C. This work has demonstrated the detailed dynamics of polymorphic transformations of PKO and PS, two commercially important hardstocks used widely by industry and will contribute to a greater understanding of their crystallization and melting dynamics. © 2018 by Japan Oil Chemists’ Society. Japan Oil Chemists Society 13458957 English Article All Open Access; Gold Open Access |
author |
Zaliha O.; Elina H.; Sivaruby K.; Norizzah A.R.; Marangoni A.G. |
spellingShingle |
Zaliha O.; Elina H.; Sivaruby K.; Norizzah A.R.; Marangoni A.G. Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC |
author_facet |
Zaliha O.; Elina H.; Sivaruby K.; Norizzah A.R.; Marangoni A.G. |
author_sort |
Zaliha O.; Elina H.; Sivaruby K.; Norizzah A.R.; Marangoni A.G. |
title |
Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC |
title_short |
Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC |
title_full |
Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC |
title_fullStr |
Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC |
title_full_unstemmed |
Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC |
title_sort |
Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC |
publishDate |
2018 |
container_title |
Journal of Oleo Science |
container_volume |
67 |
container_issue |
6 |
doi_str_mv |
10.5650/jos.ess17168 |
url |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85048007113&doi=10.5650%2fjos.ess17168&partnerID=40&md5=a35f09a9813b6bc455c3f5063ed83a1c |
description |
The in situ polymorphic forms and thermal transitions of refined, bleached and deodorized palm oil (RBDPO), palm stearin (RBDPS) and palm kernel oil (RBDPKO) were investigated using coupled X-ray diffraction (XRD) and differential scanning calorimetry (DSC). Results indicated that the DSC onset crystallisation temperature of RBDPO was at 22.6°C, with a single reflection at 4.2Å started to appear from 23.4 to 17.1°C, and were followed by two prominent exothermic peaks at 20.1°C and 8.5°C respectively. Further cooling to 40°C leads to the further formation of a β’polymorph. Upon heating, a of β’→β transformation was observed between 32.1 to 40.8°C, before the sample was completely melted at 43.0°C. The crystallization onset temperature of RBDPS was 44.1°C, with the appearance of the αC polymorph at the same temperature as the appearance of the first sharp DSC exothermic peak. This quickly changed from α→β’ in the range 25 to 21.7°C, along with the formation of a small βC peak at −40°C. Upon heating, a small XRD peak for the β polymorph was observed between 32.2 to 36.0°C, becoming a mixture of (β’+ β) between 44.0 to 52.5°C. Only the β polymorph survived further heating to 59.8°C. For RBDPKO, the crystallization onset temperature was 11.6°C, with the formation of a single sharp exothermic peak at 6.5°C corresponding to the β’ polymorphic form until the temperature reached −40°C. No transformation of the polymorphic form was observed during the melting process of RBDPKO, before being completely melted at 33.2°C. This work has demonstrated the detailed dynamics of polymorphic transformations of PKO and PS, two commercially important hardstocks used widely by industry and will contribute to a greater understanding of their crystallization and melting dynamics. © 2018 by Japan Oil Chemists’ Society. |
publisher |
Japan Oil Chemists Society |
issn |
13458957 |
language |
English |
format |
Article |
accesstype |
All Open Access; Gold Open Access |
record_format |
scopus |
collection |
Scopus |
_version_ |
1809677907951353856 |