1. Thermodynamic analysis of the effect of palm stearin on fully hydrogenated soybean oil coatings in granular micronutrient premixes.
- Author
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Chan YKK, Han F, Cheng YL, and Diosady LL
- Subjects
- Hydrogenation, Viscosity, Micronutrients chemistry, Palm Oil chemistry, Soybean Oil chemistry, Thermodynamics
- Abstract
This study examined the phase behaviour and temperature-dependent viscosity of palm stearin and fully hydrogenated soybean oil (FHSBO) mixtures to understand the stability of FHSBO coatings on micronutrient premixes. The Hildebrand equation showed that palm stearin/FHSBO mixtures form liquid solutions, while DSC data indicated partial immiscibility in the solid phase. The melting temperatures and enthalpies of fusion are composition dependent, ranging from 67 °C and 138 J/g for 100 % FHSBO to 13 °C and 71 J/g for 100 % palm stearin. The Arrhenius model provided an excellent fit for the viscosities of the binary mixtures above their melting points, with activation energies of 26-27 kJ/mol and pre-exponential factors of 131-207 MPa.s. At the processing conditions of bouillon cubes, a binary fat coating can form on premix granules and contain approximately 70 % palm stearin at equilibrium. At processing temperatures of 30-60 °C, the premix fat coating contains 68-84 % liquid., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Y.K. Kiki Chan reports financial support was provided by Natural Sciences and Engineering Research Council of Canada. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
- Published
- 2025
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