عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
NATIONAL BIBLIOGRAPHY NUMBER
Number
TL58200
LANGUAGE OF THE ITEM
.Language of Text, Soundtrack etc
انگلیسی
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Hayvan içyağının farklı yağlara enzimatik ve kimyasal olarak interesterifikasyonu
General Material Designation
[Thesis]
First Statement of Responsibility
Aktaş, Ayşe Burcu
Subsequent Statement of Responsibility
Özen, Fatma Banu
.PUBLICATION, DISTRIBUTION, ETC
Name of Publisher, Distributor, etc.
Izmir Institute of Technology (Turkey)
Date of Publication, Distribution, etc.
2019
GENERAL NOTES
Text of Note
234 p.
DISSERTATION (THESIS) NOTE
Dissertation or thesis details and type of degree
Ph.D.
Body granting the degree
Izmir Institute of Technology (Turkey)
Text preceding or following the note
2019
SUMMARY OR ABSTRACT
Text of Note
The purpose of this study is to manufacture structured lipids by enzymatic and chemical interesterification of tallow with corn, canola and safflower oils individually and to investigate the effects of several process parameters on various chemical and physical properties of structured lipids. Moreover, collection of Fourier-transform mid infrared (FT-MIR) and near infrared (FT-NIR) spectra during interesterification process is also aimed in order to monitor the processes and to construct chemometric models for the prediction of chemical and physical properties of the interesterified products. Both enzymatic and chemical interesterification provided modification of the properties of tallow. The blend ratio is the most significant factor among the parameters investigated for both types of interesterification. Longer reaction time for enzymatic interesterification caused undesirable changes in physical properties of fats. Interesterified lipids have generally low trans fatty acids and they tend to have lower consistencies and solid fat contents compared to their physical blends and the tallow; as a result, they also acquired better spreadable and plastic behaviors. The structured lipids produced with chemical interesterification of tallow with corn oil have better physical properties, higher oxidative stability and lower free fatty acid content compared to structured lipids produced with other vegetable oils. Chemical and physical properties of interesterified fats could be predicted accurately with chemometric analysis of FT-NIR spectra.
UNCONTROLLED SUBJECT TERMS
Subject Term
Food science
Subject Term
Lipids
Subject Term
Vegetable oils
PERSONAL NAME - PRIMARY RESPONSIBILITY
Aktaş, Ayşe Burcu
PERSONAL NAME - SECONDARY RESPONSIBILITY
Özen, Fatma Banu
CORPORATE BODY NAME - SECONDARY RESPONSIBILITY
Izmir Institute of Technology (Turkey)
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب p
[Thesis]
276903
a
Y
