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Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions

The occurrence of post-hardening in margarine and shortening could lead to serious quality problem resulting in the rejection of the product. Choice of the oils and fats, processing conditions, transportation and storage are some of the common causes of the problem. The effects of processing paramet...

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Main Authors:	Miskandar Mat Sahri, Zaliha Omar
Format:	Journal Contribution
Language:	English
Published:	2020
Subjects:	Palm oils Margarine Hardening Shortening Quality Oils Fats Transportation Storage Yields Sunflower oil Fatty acids Melting point Crystallization Physical properties Stearin
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/18125
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spelling	oai:http:--agris.upm.edu.my:0-18125Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditionsMiskandar Mat SahriZaliha OmarPalm oilsMargarineHardeningShorteningQualityOilsFatsTransportationStorageYieldsSunflower oilFatty acidsMelting pointCrystallizationPhysical propertiesStearinThe occurrence of post-hardening in margarine and shortening could lead to serious quality problem resulting in the rejection of the product. Choice of the oils and fats, processing conditions, transportation and storage are some of the common causes of the problem. The effects of processing parameters, obtained from the response surface methodology (RSM) experimental design, on the product consistencies, expressed in yield values (g cm-2), were studied. Simple margarine blend of palm and sunflower oils was used as the model sample. Variation in the process conditions employed in the study produced margarines with significant differences in their consistencies at 5°C, 10°C, 15°C and 20°C. Soft margarine of desired consistency could be produced by varying the throughput speed up to 60 kg hr-1, together with the increase in speed of SSHE1 and SSHE2 at > 500 rpm, while at low throughput <60 kg hr-1, a high pin-rotor speed should be adopted.2020-12-08T08:42:29Z2020-12-08T08:42:29Z2014Journal ContributionArticleNon-RefereedJournal of Oil Palm Research (Malaysia), 26 (4), p. 340-3541511-2780http://agris.upm.edu.my:8080/dspace/handle/0/18125MY2020051431enhttp://jopr.mpob.gov.my/wp-content/uploads/2014/12/joprv26dec2014-miskandar1.pdfMalaysiahttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Palm oils Margarine Hardening Shortening Quality Oils Fats Transportation Storage Yields Sunflower oil Fatty acids Melting point Crystallization Physical properties Stearin
spellingShingle	Palm oils Margarine Hardening Shortening Quality Oils Fats Transportation Storage Yields Sunflower oil Fatty acids Melting point Crystallization Physical properties Stearin Miskandar Mat Sahri Zaliha Omar Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions
description	The occurrence of post-hardening in margarine and shortening could lead to serious quality problem resulting in the rejection of the product. Choice of the oils and fats, processing conditions, transportation and storage are some of the common causes of the problem. The effects of processing parameters, obtained from the response surface methodology (RSM) experimental design, on the product consistencies, expressed in yield values (g cm-2), were studied. Simple margarine blend of palm and sunflower oils was used as the model sample. Variation in the process conditions employed in the study produced margarines with significant differences in their consistencies at 5°C, 10°C, 15°C and 20°C. Soft margarine of desired consistency could be produced by varying the throughput speed up to 60 kg hr-1, together with the increase in speed of SSHE1 and SSHE2 at > 500 rpm, while at low throughput <60 kg hr-1, a high pin-rotor speed should be adopted.
format	Journal Contribution
author	Miskandar Mat Sahri Zaliha Omar
author_facet	Miskandar Mat Sahri Zaliha Omar
author_sort	Miskandar Mat Sahri
title	Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions
title_short	Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions
title_full	Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions
title_fullStr	Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions
title_full_unstemmed	Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions
title_sort	minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions
publishDate	2020
url	http://agris.upm.edu.my:8080/dspace/handle/0/18125
_version_	1819285328682287104
score	13.4562235

Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions

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