Sivakanthan Subajiny, Fawzia Sabrina, Mundree Sagadevan, Madhujith Terrence, Karim Azharul
School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia.
Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 44000, Sri Lanka.
Gels. 2024 Oct 27;10(11):697. doi: 10.3390/gels10110697.
This study aimed to investigate how varying cooling rate impacts the characteristics of oleogels prepared using a sesame oil and rice bran oil blend (5:6, /) using a combination of beeswax and stearic acid (3:1, / at 12%, /) as the oleogelators. The study assessed three different cooling rates-0.5, 1.5, and 5 °C/min-with a focus on the attributes of the oleogels. The study revealed that the cooling rate had a substantial impact on the strength of the gel network. The cooling rate of 0.5 °C/min resulted in a higher oil-binding capacity and a stronger gel structure than fast cooling. The thermal properties and molecular interactions of the oleogels were not influenced by the cooling rate. The findings of this study indicated that the characteristics of beeswax and stearic acid oleogel prepared using sesame oil and rice bran oil blend could be tailored by manipulating the cooling rate.
本研究旨在探究不同冷却速率如何影响使用芝麻油和米糠油混合物（5:6，/）以及蜂蜡和硬脂酸组合（3:1，/，含量为12%，/）作为凝胶剂制备的油凝胶的特性。该研究评估了三种不同的冷却速率——0.5、1.5和5℃/分钟——并重点关注油凝胶的属性。研究表明，冷却速率对凝胶网络的强度有重大影响。与快速冷却相比，0.5℃/分钟的冷却速率导致更高的油结合能力和更强的凝胶结构。油凝胶的热性能和分子相互作用不受冷却速率的影响。本研究结果表明，通过控制冷却速率，可以调整使用芝麻油和米糠油混合物制备的蜂蜡和硬脂酸油凝胶的特性。
