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Physico-chemical properties of tristearin-oil blends

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TitleInfo
Title
Physico-chemical properties of tristearin-oil blends
Name (type = personal)
NamePart (type = family)
Du
NamePart (type = given)
Huixin
NamePart (type = date)
1990-
DisplayForm
Huixin Du
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Ludescher
NamePart (type = given)
Richard Ludescher
DisplayForm
Richard Ludescher Ludescher
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (encoding = w3cdtf); (qualifier = exact)
2015
DateOther (qualifier = exact); (type = degree)
2015-10
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2015
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
In order to understand how the chemical structure of liquid oil influences the crystallization process of hardstock fats, a set of binary triglycerides systems were made of either tristearin with one medium chain triglycerides (MCT) or tristearin with one unsaturated triglyceride. The system is assessed in terms of microstructure, kinetics, and phase behavior using differential scanning calorimetry (DSC), polarized light microscopy (PLM), small deformation rheology and nuclear magnetic resonance (pNMR). For unsaturated triglycerides, irrespective of the dilution factor used, the mode of nucleation remained instantaneous, while for medium chain triglycerides the mode of nucleation changed from instantaneous to sporadic when the samples were diluted beyond 70% oil. The fractal dimension results also indicated that MCTs altered the crystal microstructure of tristearin differently than unsaturated triglycerides. The solubility curve further confirmed that the unsaturated oil blends obeyed ideal solubility while MCTs oils probably co-crystalized with tristearin and did not act as a simple dilution factor. The work from this thesis provide theoretical evidence that it is possible to manipulate the structure and thus the properties of hardstock fat by incorporating different types of oils. On the other hand, the confinement effect of the solid fat also alters the micro-viscosity of the liquid oils embedded in the oil-fat blends. The micro-viscosity of the liquid oil in the system was measured by fluorescence spectroscopy using Citrus red (CR) 2 as a luminescent molecular rotor. The viscosity decreases as the solid content of tristearin decrease but the trends did not show strong correlations. On the other hand, a strong log-logistic correlation between box-counting fractal dimension and normalized intensity of CR is observed in high-space filling colloidal fat crystal networks. Based on these results, we suggest that the use of bulk oil viscosity to predict diffusion/oil migration in multi oil phase may not be appropriate.  
Subject (authority = RUETD)
Topic
Food Science
Subject (authority = ETD-LCSH)
Topic
Oils and fats
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_6754
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (viii, 91 p. : ill.)
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Huixin Du
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3086792
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Du
GivenName
Huixin
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2015-09-20 10:19:58
AssociatedEntity
Name
Huixin Du
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
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