Effect of static magnetic field on crystallization of triacylglycerols

Author

Miura, M. ; Kusanagi, A. ; Kobayashi, S. ; Tokairin, S. ; Jin, Z.

Author_Institution

Dept. of Agro-biosci., Iwate Univ., Japan

Volume

14

Issue

2

fYear

2004

fDate

6/1/2004 12:00:00 AM

Firstpage

1588

Lastpage

1591

Abstract

The influence of the static magnetic field on crystallization of triacylglycerols (TAGs) has been studied. TAGs were melted and solidified under static magnetic field of 5 T with a superconductive magnet system. Polymorphic behavior of TAGs was examined by temperature modulated differential scanning calorimetry (TMDSC) and X-ray diffraction (XRD). Saturated mono-acid TAGs (PPP and SSS) had no change in crystallization under static magnetic field. The shorter was acyl chains of TAGs, the more sensitive to static magnetic field in saturated-unsaturated mixed-acid TAGs (PPO and SSO). Symmetrical type TAGs (POP and SOS) were more sensitive to static magnetic field rather than asymmetrical type of TAGs (POS). Much work is needed to clarify the mechanistic processes of the polymorphic crystallization under static magnetic field.

Keywords

X-ray diffraction; crystallisation; differential scanning calorimetry; fats; magnetocaloric effects; organic compounds; polymorphism; 5 T; X-ray diffraction; acyl chains; asymmetrical TAGs; mechanistic processes; melting; polymorphic crystallization; saturated mono-acid TAGs; saturated-unsaturated mixed-acid TAGs; static magnetic field effect; superconductive magnet system; symmetrical TAGs; temperature modulated differential scanning calorimetry; triacylglycerols crystallization; Calorimetry; Cooling; Crystalline materials; Crystallization; Fats; Magnetic fields; Magnetic materials; Oils; Superconducting magnets; Temperature; Crystallization; magnetic field; polymorphism; triacylglycerol;

fLanguage

English

Journal_Title

Applied Superconductivity, IEEE Transactions on

Publisher

ieee

ISSN

1051-8223

Type

jour

DOI

10.1109/TASC.2004.830738

Filename

1325105