ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The polymorphic characteristics and thermal stability of α, β′, and β forms of synthesized tristearin were studied using X-ray diffractometry (XRD), differential scanning calorimetry (DSC), polarized light microscopy (PLM), and scanning electron microscopy (SEM). Polymorphic forms of α, β′, and β were induced from tristearin melts with increasing temperatures and times. Solid-solid and melt-mediated polymorphic transitions of tristearin occurred predominantly during slow heating rates and rapid heating rates in the DSC, respectively. The stability of α and β forms of tristearin were dependent on storage temperatures. As storage temperatures increased, the rate of polymorphic transitions from α to β and β′ to β forms of tristearin increased.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08837.x
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