Development of a predictive model for the enzymatic interesterification of edible fats and oils under solvent-free conditions
Ainsworth, Sandra Denise (2001) Development of a predictive model for the enzymatic interesterification of edible fats and oils under solvent-free conditions. PhD thesis, Victoria University of Technology.
Sandra Denise Ainsworth.pdf
The modification of the properties of fats and oils through enzymatic interesterification processes has great potential for industrial usage. The objective of this study was to investigate the process of enzymatic batch interesterification of edible fats and oils, under solvent-free conditions, and the development mathematical equations through modeling studies for predicting the outcomes of interesterification given specified reaction conditions. These modeling studies would provide industry with tools for optimising the enzymatic interesterification process and assist in producing tailor-made fats with specific physical properties.
|Item Type:||Thesis (PhD thesis)|
|Uncontrolled Keywords:||transesterification, organic solvents, lipids, metabolism, melting, lipase enzymes, processing, natural fats|
|Subjects:||FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > Other
|Depositing User:||VU Library|
|Date Deposited:||22 Mar 2016 01:45|
|Last Modified:||24 Mar 2016 02:01|
|ePrint Statistics:||View download statistics for this item|
Repository staff only