Toro-Vazquez, J.F., Herrera-Coronado, V., Dibildox-Alvarado, E., Charo-Alonso, M., and Gómez-Aldapa, C. A. Induction time of crystallization in vegetable oils. Comparatie measurements by differential scanning calorimetry and diffusive light scattering. Journal of Food Science, Volumen 67(3): 1057 - 1065.
In this work we compared the induction time of crystallization (?i. measured by DSC (?iDSC) and scanning diffusive light-scattering (SDLS, ?iSDLS) in a vegetable oil blend. Several crystallization temperatures and cooling rates (1,10, and 30 C/min) were investigated. Additionally, rheograms obtained during the crystallization of the oil blends were obtained to differentiate the stages of nucleation and crystal growth. The results obtained showed that independent of cooling rate and crystallization temperature, SDLS provided an earlier detection of triacylglycerides(TAGS) nucleation than DSC. Furthermore, ?iSDLS was more consistent (that is, lower standard deviation) than ?iDSC particularly at high crystallization temperatures and cooling rates. The rheograms showed that ?iDSC involves a measurement of crystal growth, while ?iSDLS is associated with the early formation of a solid phase in the oil blend (that is, TAGS nucleation). When the Fisher-Turnbull equation was therefore used to calculate the free energy of nucleation (?Gc), ?iSDLS provided a better estimate of ?Gc than that obtained by ?iDSC