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Kinetic Analysis of Nonisothermal Differential Scanning Calorimetry of 1,3-dipalmitoyl-2-oleoylglycerol

Kinetic Analysis of Nonisothermal Differential Scanning Calorimetry of 1,3-dipalmitoyl-2-oleoylglycerol

Kevin W Smith, Fred W Cain, Geoff Talbot

J Agric Food Chem. 2005 Apr 20;53(8):3031-40.

PMID: 15826056

Abstract:

The crystallization of fats has been extensively studied because of its importance in the processing of food and food ingredients. Differential scanning calorimetry (DSC) is widely used in such studies. The aim of this study was to examine the determination of kinetic parameters from nonisothermal DSC crystallization of a model fat, 1,3-dipalmitoyl-2-oleoylglycerol. We applied peak and isoconversional methods to determine activation energies and compared these techniques with a nonparametric method, which separates the temperature dependence and degree of crystallization dependence of the crystallization rate. The Johnson-Mehl-Avrami-Erofeyev-Kolmogorov (JMAEK) model provided the best fit to the data, while the temperature dependence of the rate constant was best explained by a Vogel-Fulcher relationship, where the reference temperature was the melting point of the crystallizing species.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP2190252	1,3-Dipalmitoyl-2-oleoylglycerol		2190-25-2	Price

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