用于初榨椰子油分馏的无溶剂结晶:工艺条件对动力学和晶体特性的影响

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Abhimanyu Singh, H. Umesh Hebbar
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引用次数: 0

摘要

本研究旨在对初榨椰子油(VCO)进行无溶剂结晶和分馏。本研究调查了表面接触面积与体积比和混合条件对晶体特性的影响。使用 GC-MS 和 UPLC-ELSD 分析了通过不同方法提取的市售 VCO 样品的脂肪酸和三酰甘油成分。通过酶和冷冻-解冻循环提取的 VCO 表现出较高的中链脂肪酸和中链三酰甘油,因此被选作结晶研究对象。在 21°C 温度下对 VCO 进行等温结晶,利用牛顿冷却定律方程评估了结晶器管的尺度对冷却速度的影响。在不搅拌的情况下,与直径 80 毫米的管子相比,表面接触面积与体积比更高的较小管子(直径 20 毫米)的冷却速度快 4.1 倍,结晶率更高(44%)。而用磁力搅拌器搅拌时会产生大量晶核,产生强烈的结晶热,使晶体与液体部分无法分离。在非等温结晶过程中,还使用阿夫拉米模型研究了 VCO 结晶过程的动力学和晶体生长机理。角度旋转混合产生了稳定的晶体,并显著提高了结晶速率(t1/2 = 26.86 分钟),晶体生长为多面体或球状(n = 3.25),而非混合条件下(t1/2 = 161.87 分钟)晶体生长为有限的线性(n = 1.64)。对使用 20 毫米管进行结晶和倾斜旋转混合后获得的 VCO 及其馏分进行 DSC 分析表明,它们的热图峰值发生了变化,表明三酰甘油成分存在差异。 实际应用 初榨椰子油(VCO)因其有益健康的特性而广受认可,但由于其甘油三酯成分复杂,其应用受到限制。无溶剂结晶法可在不使用有害溶剂的情况下,将初榨椰子油分馏为具有不同熔点的各相。该工艺的效果高度依赖于温度、冷却速度和搅拌,而温度、冷却速度和搅拌会影响晶体形态和生长动力学。本研究在 VCO 结晶这一鲜有研究的领域解决了这些难题。所得到的馏分可根据其改变的功能特性定制用于生产烘焙和糖果涂层、沙拉酱等。据报道,本研究中获得的油脂馏分富含中链甘油三酯,可用于针对消化系统和认知健康的营养保健配方。这项研究优化了工艺条件,为干法分馏与食品和制药行业密切相关的 VCO 提出了一种有效的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties

Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties

This research was aimed to conduct solvent-free crystallization and fractionation of virgin coconut oil (VCO). This study investigated the effect of surface contact area-to-volume ratio and mixing conditions on crystal characteristics. Commercially available VCO samples, extracted by different methods, were analyzed for fatty acid and triacylglycerol composition using GC–MS and UPLC–ELSD. VCO extracted through enzyme and chilling–thawing cycles exhibited higher medium chain fatty acids and medium chain triacylglycerols, which was selected for crystallization studies. Isothermal crystallization of VCO at 21°C assessed the effect of scale of crystallizer tube on cooling rate using Newton's law of cooling equation. The smaller tube (20 mm diameter) with a higher surface contact area-to-volume ratio produced 4.1-fold faster cooling and a higher crystallization yield (44%) compared to the 80 mm diameter tube when no agitation was applied. Whereas mixing with a magnetic stirrer produced a large number of nuclei, generating intense crystallization heat, and rendering the crystals inseparable from liquid fraction. The process of VCO crystallization was also studied for kinetics and crystal growth mechanism using the Avrami model employing angled rotation of sample tube during non-isothermal crystallization. Angled rotary mixing produced stable crystals and significantly increased the crystallization rate (t1/2 = 26.86 min) with polyhedral or spherulitic crystal growth (n = 3.25) compared to non-mixing condition (t1/2 = 161.87 min) with restricted linear growth (n = 1.64). DSC analysis of VCO and its fractions obtained after crystallization using the 20 mm tube with angled rotary mixing indicated shifts in their thermogram peaks, suggesting differences in triacylglycerol compositions.

Practical applications

Virgin coconut oil (VCO) is well recognized for its health-beneficial properties, yet its application is limited due to its complex triglyceride composition. The solvent-free crystallization method facilitates VCO fractionation into phases with different melting points without hazardous solvents. The efficacy of this process is highly dependent on temperature, cooling rate, and agitation, which affects crystal morphology and growth kinetics. This study addresses these challenges in the scarcely investigated area of VCO crystallization. The resulting fractions can be customized for specific applications based on their altered functional properties in producing baking and confectionery coatings, salad dressings, and so on. The olein fraction obtained in this study can be utilized in nutraceutical formulations targeting digestive and cognitive health, as it is reported to be rich in medium chain triglycerides. This research optimizes process conditions, suggesting an efficient method for dry-fractionating VCO, which is significantly associated with the food and pharmaceutical industries.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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