Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)

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Effect of Cooling Rate and Agitation on Fat Crystallization: A Mini-review

Authors
Qabul Dinanta Utama1, *, Dewa Nyoman Adi Paramartha1, Made Gendis Putri Pertiwi1, Riezka Zuhriatika Rasyda1, Firman Fajar Perdhana1, Lalu Unsunnidhal, Rosyid Ridho2, Lalu Danu Prima Arzani3
1Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Indonesia
2Agricultural Engineering Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Indonesia
3Food Technology Study Program, Faculty of Engineering, Bumigora University, Kota Mataram, Indonesia
*Corresponding author. Email: qabul.utama@unram.ac.id
Corresponding Author
Qabul Dinanta Utama
Available Online 27 October 2023.
DOI
10.2991/978-94-6463-274-3_37How to use a DOI?
Keywords
agitation rates; crystalline fat; fat crystallization; lipid
Abstract

Fat is a material that is widely utilized as a raw material in various industries including pharmaceutical, cosmetic, and food industries. One of the concerns is the ability of fat to form crystals. Cooling and agitation rates play an important role in fat crystallization. Variables such as temperature, composition and molecular structure affect the dynamic process by which fats solidify and form crystals during cooling. Although many studies have been conducted on fat crystallization, the effects of agitation and cooling rate on the crystal structure and properties of fats still require further re-search. This article aims to review the current knowledge on fat crystallization, emphasize shortcomings in current research, and present experimental results that illuminate the role of cooling rate and agitation in the formation of characteristic fat crystals

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
Series
Advances in Biological Sciences Research
Publication Date
27 October 2023
ISBN
978-94-6463-274-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-274-3_37How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Qabul Dinanta Utama
AU  - Dewa Nyoman Adi Paramartha
AU  - Made Gendis Putri Pertiwi
AU  - Riezka Zuhriatika Rasyda
AU  - Firman Fajar Perdhana
AU  - Lalu Unsunnidhal
AU  - Rosyid Ridho
AU  - Lalu Danu Prima Arzani
PY  - 2023
DA  - 2023/10/27
TI  - Effect of Cooling Rate and Agitation on Fat Crystallization: A Mini-review
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 395
EP  - 400
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_37
DO  - 10.2991/978-94-6463-274-3_37
ID  - Utama2023
ER  -