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  KEYWORD

CREST, Dipartimento di Scienza Applicata e Tecnologia (DISAT), Politecnico di To

Mechanisms and kinetics of crystallizazion of mixtures of triglycerides for confectionary applications

keywords CRYSTALLIZATION, KINETICS, TRIGLYCERIDES

Reference persons ELENA SIMONE

Research Groups CREST, Dipartimento di Scienza Applicata e Tecnologia (DISAT), Politecnico di To, Crystallization and Crystal Engineering

Thesis type EXPERIMENTAL

Description The project aims at characterizing the thermodynamic and kinetics of crystallization of mixtures of triglycerides of different origins (e.g., shea butter, sunflower oil, palm oil and mid fraction). A correct and detailed understanding of the mechanism of crystallization is essential for the formulation of new confectionary products that are more sustainable and that have better nutritional properties.


Deadline 12/11/2022      PROPONI LA TUA CANDIDATURA




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