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Type: Artigo de periódico
Title: Modelling the effect of temperature on the lipid solid fat content (SFC)
Author: Augusto, PED
Soares, BMC
Chiu, MC
Goncalves, LAG
Abstract: The solid fat content (SFC) is an important physical property of lipids, expressing their physical, sensorial, technological and protecting/release properties. In spite of being frequently used, the temperature for a specific SFC is in general obtained by direct interpolation of experimental data, with any modelling and comparison described in literature. The present work evaluated three sigmoidal functions (the Gompertz model, a power decay model and the Logistic model) for modelling the effect of temperature on SFC, using twenty lipids, comprising animal and vegetable native fats and oils, as well as those obtained by interesterification, hydrogenation and/or fractionation. The three models described well the experimental data, with R-2 higher than 0.96. However, the Gompertz model describes it better especially at low and high values of SFC. The results here presented are potentially useful for future studies on lipid technology. (C) 2011 Elsevier Ltd. All rights reserved.
Subject: Food properties
Solid fat content (SFC)
Country: Holanda
Editor: Elsevier Science Bv
Citation: Food Research International. Elsevier Science Bv, v. 45, n. 1, n. 132, n. 135, 2012.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2011.10.026
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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