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dc.date.accessioned 2022-08-26T13:53:00Z
dc.date.available 2022-08-26T13:53:00Z
dc.date.issued 1992-09
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/141084
dc.description.abstract The relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil and its thermal properties during melting were investigated by differential scanning calorimetry and x-ray diffraction. At crystallization, temperature peaks and area percents of components with higher melting points were found to be greater when cooling rate was slower. When samples were melted, total enthalpies were similar at all rates. According to the chemical composition of the analyzed samples, the components with higher melting points were found in samples with a higher saturated fatty acid content. Changes in the profile of melting curves might be due to differences in triglyceride intersolubility. en
dc.format.extent 898-905 es
dc.language en es
dc.subject Cooling rate es
dc.subject crystallization es
dc.subject differential scanning calorimetry es
dc.subject hydrogenated sunflowerseed oil es
dc.title Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil en
dc.type Articulo es
sedici.identifier.other doi:10.1007/bf02636341 es
sedici.identifier.issn 0003-021x es
sedici.identifier.issn 1558-9331 es
sedici.creator.person Herrera, María Lidia es
sedici.creator.person Segura, J. A. es
sedici.creator.person Rivarola, G. es
sedici.creator.person Añón, María Cristina es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution 4.0 International (CC BY 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Journal of the American Oil Chemists' Society es
sedici.relation.journalVolumeAndIssue vol. 69, no. 9 es


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Creative Commons Attribution 4.0 International (CC BY 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution 4.0 International (CC BY 4.0)