Doctor of Philosophy, The Ohio State University, 2017, Food, Agricultural and Biological Engineering
Moisture diffusion in lipids is difficult to quantify due to the low magnitude of moisture diffusivity coefficients in lipids and limitations in measurement techniques. Owing to these challenges, the correlations between the structure of the lipid network and diffusion coefficients have not been fully developed yet. The overall objectives of this research were: to quantify the effect of (i) shearing, (ii) cooling rate, and (iii) constituent ratios on moisture diffusion in lipids using nuclear magnetic resonance microimaging (NMR microimaging, or MRI), (iv) develop a structure-based model for predicting effective moisture diffusivities (Deff) in lipid samples of defined structural characteristics, and (v) measure structural attributes of lipid samples prepared under different crystallization conditions, needed as inputs to validate the proposed model. The lipid samples used in this investigation were either of industrial importance such as cocoa butter (CB), palm kernel oil (PO), and 20% w/w cocoa powder in palm kernel oil (CPPO), or, model systems containing pure monoacid triacylglycerols trilaurin (LLL) and triolein (OOO). The lipid samples were layered on top of agar gel, a moisture source, and stored isothermally. Using MRI, the effect of shearing on moisture diffusion was studied in industrial lipid samples CB, PO, CPPO over three months of storage at 20 °C. It was found that shearing at 250/s significantly decreased equilibrium moisture uptake (M∞) by 13%-77% depending on the composition of samples. Using Fick's II law, Deff values were obtained to be ~10^-13 m^2/s; and shearing decreased diffusivities by 50% in CB and 33% in PO samples. Diffusion decreased most severely in sheared CPPO samples as they did not reach equilibrium moisture uptake in the duration of this study.
Due to the complex chemical composition of CB, PO, CPPO; model fat systems made from LLL and OOO were used to study the effect of constituent ratios and cooling rate at constant shear rate (open full item for complete abstract)
Committee: Dennis Heldman (Advisor); Farnaz Maleky (Advisor); Sudhir Sastry (Committee Member); Hannah Shafaat (Committee Member)
Subjects: Agricultural Engineering; Chemical Engineering; Food Science