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The wide application of egg products by food industries reinforces the importance of dealing with egg white properties, such as thermophysical ones, for correct processing and equipment design. Therefore, rheological properties, density and pressure drops were studied from 0.5 to 53.4C, as well as their influence on the energy pump required in a hypothetical pipeline configuration. Egg white presented Power- Law behavior, with thixotropy. Consistency coefficient and apparent viscosity were estimated by an Arrhenius-type equation for downward and upward curves. Densities were obtained as a linear function of temperature. Fanning friction factors could be calculated and correlated with generalized Reynolds number. The use of Rabinowitsch- Mooney equation resulted in good similarity with the rheological behavior obtained using the rheometer. Different cases of pipeline simulation showed a deviation of until 2.8% in the required energy pump. Practical Applications Egg white is a very useful product of food industry, but its processing requires the knowledge of some thermophysical properties. Among them, there are rheological properties and flow behavior which could present thixotropy. Studying how transport properties are affected by shear rate is valid for the correct equipment design. In order to evaluate this behavior deviation on industrial plant designs, thixotropy and friction factors of egg white are discussed in this work through the aid of a hypothetical pipeline. Rheograms obtained from pressure drops (along a pipe) and shear stress (by rheometer) were compared to provide information about the similarity between different ways for data acquisition. [ABSTRACT FROM AUTHOR]

Spray cooling (SC) is a simple and quick technique without the use of solvents that can be applied for the production of microparticles of different materials with diameters in the micrometer range. In this work, the SC technique was evaluated to obtain solid lipid microparticles (SLMs) of fully hydrogenated vegetable oils (hardfats) of soybean, cottonseed, palm, and crambe. SLMs were produced using a laboratory-scale SC, varying the temperature of the hardfat (70-85°C), SLM solidification temperature (0 and 24°C), nozzle diameter (0.7-1 mm), and air pressure (1.25-1.75 kgf/cm2). The melting point and preferential polymorphisms of the soybean, cottonseed, palm, and crambe hardfats were, respectively, 69.5°C ( β), 63.2°C ( β′), 60.4°C ( β′), and 73.8°C ( β′ + β). The analysis of the morphology and particle size distribution showed that all SLMs had a spherical shape, with mean diameters ranging from 60.15 to 2013.99 µm (soybean), 101.25 to 302.85 µm (cottonseed), 56.12 to 2514.32 µm (palm), and 66.10 to 877.93 µm (crambe), depending on the process conditions. It was verified that the atomization process changed the polymorphic habit of all hardfats to the α form. These results indicate that the SC technique may be applied to obtain SLMs of hardfats. Practical applications: Solid lipid microparticles, which are composed of fully hydrogenated vegetable oils and obtained by the spray cooling technique, have the potential to modulate or optimize conventional fat crystallization processes for several different industrial purposes. Solid lipid microparticles of fully hydrogenated crambe oil, obtained by spray cooling technique, under the conditions of Test 9 (T = 80°C; P = 1.50 kgf/cm2; A = 0.7 mm). [ABSTRACT FROM AUTHOR]

Hardfats, or fully hydrogenated oils, consist of materials with homogeneous composition, composed of high melting point triacylglycerol. Hardfats are regarded as relatively new materials, and remain unexplored in lipid technology, notwithstanding being low-cost industrial products. They can behave as modulators of the crystallization process, acting as preferential nuclei for ordering the crystal lattice and inducing specific polymorphic habits, with great potential for use in crystallization processes. This work evaluated the influence of the addition of different hardfats on the crystallization patterns of cocoa butter (CB). Fully hydrogenated oils with significantly different chemical composition, obtained from palm kernel oil (FHPKO), palm oil (FHPO), cottonseed oil (FHCO), soybean oil (FHSO), and crambe oil (FHCrO), were considered. Blends of CB/hardfats, at concentrations of 1%, 3%, and 5% (by weight) were produced and the crystallization isotherms, thermal behavior, and polymorphism determined. Hardfats FHPO, FHCO, FHSO, and FHCrO proved to be effective additives to modulate the crystallization characteristics of CB, in respect to crystallization kinetics and thermal behavior. Only the hardfat from crambe oil, FHCrO, presented stabilizing effect on the polymorphism of CB, delaying the transition V → VI. Practical applications: The use of hardfats as crystallization additives in products containing CB, for technological adjustment of CB formulations in order to harmonize events like solidification kinetics, thermal behavior, and polymorphism. Hardfats may act as potential modulators of CB crystallization, with the purpose to obtain higher quality products at significantly reduced cost in industrial processing. [ABSTRACT FROM AUTHOR]

Fully hydrogenated oils, also known as hardfats, are currently employed in a limited number of applications in the food and chemical industries. The use of these compounds has been proposed for the improvement or standardization of the physical properties of lipid systems, showing great potential for use in the production of chocolate, confectionery, and similar products. This work evaluated the addition of different hardfats on the physicochemical properties of cocoa butter (CB). Fully hydrogenated oils with significantly different chemical composition, obtained from palm kernel oil (FHPKO), palm oil (FHPO), cottonseed oil (FHCO), soybean oil (FHSO), and crambe oil (FHCrO), were evaluated for their fatty acid and triacylglycerol compositions. Blends of CB/hardfats, at concentrations of 1, 3, and 5% w/w were studied by determining the melting point, solid fat profiles, microstructure, and consistency. Hardfats FHPO, FHCO, FHSO e FHCrO proved to be effective additives to modulate the physical properties of CB. Major changes on the physical properties of CB were performed by the FHSO. FHPKO was found unsatisfactory as a modifier of the CB. Practical applications: The use of hardfats as crystallization additives in products containing CB is here recommended for technological adjustments of CB formulations in relation to attributes like heat resistance and hardness, often necessary when commercialized in regions of warm climates or with large variation in temperature. The hardfats may act as potential modulators of CB crystallization, aiming to obtain higher quality products and significant cost reduction of industrial processing. [ABSTRACT FROM AUTHOR]