Zaliha, O., Chong, C.L., Cheow, C.S., Norizzah, A.R. and Kellens, M.J. (2004) Crystallization Properties of Palm Oil by Dry Fractionation. Food Chemistry, 86, 245-250.
http://dx.doi.org/10.1016/j.foodchem.2003.09.032

has been cited by the following article:

• TITLE: Crystallization Behavior of Palm Kernel Oil Monitored by In-Situ Focused Beam Reflectance Measurement (FBRM) and Particles Video Microscope (PVM) during Suspension Crystallization

  AUTHORS: Leping Dang, Shuai Li, Hong Zhang, Yaobin Si, Zhanzhong Wang

  KEYWORDS: Palm Kernel Oil, Crystallization Behavior, Crystal Morphology, In-Situ Analysis

  JOURNAL NAME: Advances in Materials Physics and Chemistry, Vol.5 No.1, January 16, 2015

  ABSTRACT: Crystallization behavior and kinetics study of palm kernel oil (PKO) were investigated using differential scanning calorimetry (DSC) by controlling cooling and reheating rate within a certain range of temperature. The evolution of morphology and particle counts was analyzed by focused beam reflectance measurement (FBRM) and particles video microscope (PVM) at the nucleation stage during suspension crystallization. The particle counts and morphological evolution from needle-like aggregations to amorphous form from PVM were observed during the initial crystallization stage, which meant that a phase transition was likely to occur. This work can give a better understanding of complicated fat system crystallization behavior and provide some critical instructions to control fractionation process.