H. Liu et al., EFFECTS OF CRYSTALLIZATION CONDITIONS ON SEDIMENTATION IN CANOLA OIL, Journal of the American Oil Chemists' Society, 71(4), 1994, pp. 409-415
The effects of various factors on sediment formation in canola oil wer
e studied. The crystallization temperature of sediment varied with coo
ling rate, whereas the melting temperature depended on heating rate as
well as the cooling rate during sediment formation. The final crystal
size depended on cooling rate. The crystal habit of sediment was gene
rally rod-like but could change to a round and leaflike shape at low c
ooling rates (<0.5 degrees C/min). Crystal nude ation occurred in the
initial stage of crystallization, while crystal growth was observed du
ring the whole crystallization process, decreasing as cooling proceede
d. Crystal growth rate of the sediment was proportional to the crystal
surface area. Lecithin did not affect the phase transition temperatur
es of sediment, but retarded crystal growth.