caa a22 4500 606243275 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9233-8 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9233-8 Farmani Jamshid Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box: 578, Sari, Iran aut Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids [Elektronische Daten] [Jamshid Farmani] Solid fat content (SFC) curve is one the most important physical properties of fats determining their plasticity and melting behavior. It is measured using pulsed nuclear magnetic resonance spectroscope or differential scanning calorimeter. However, the instruments may not be readily available at all laboratories. As a case study, in this research, application of empirical modeling for prediction of the SFC curve of chemically interesterified binary blends of fully hydrogenated soybean (FHSBO) and canola oil (CO) was evaluated. The SFC curve of interesterified fats as a function of temperature (SFC f(T)) or saturated fatty acids (SFA, SFC f(SFA)) were S-shaped and could be described using the sigmoidal Gompertz model. The SFC f(T) models fitted the experimental data with R2s greater than 0.95 and mean absolute errors (MAE) less than 1.61%. The SFC f(SFA) curves could also be described using the Gompertz model with R2s greater than 0.97 and MAEs less than 1.18%. Finally, a two-variable Gompertz model considering both temperature and SFA as variables was developed which fitted the experimental data with R2 of 0.98 and MAE of 1.00%. To validate the final model, the SFC curve of different blends including interesterified FHSBO/CO/sunflower oil, palm olein/CO or palm olein/CO/sunflower oil blends was predicted. The model could predict the SFC of interesterified FHSBO/CO/sunflower oil blends with correlation coefficient of 0.98 and MAE of 1.02%. When applied for palm olein-based blends, it predicted the SFC curves with correlation coefficient and MAE of 0.87-0.88 and 2.6-3.5%, respectively. Springer Science+Business Media New York, 2015 Solid fat content nationallicence Chemically interesterified nationallicence Fully hydrogenated soybean oil nationallicence Canola oil nationallicence Temperature nationallicence Saturated fatty acids nationallicence Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 281-289 2193-4126 9:3<281 2015 9 11694 https://doi.org/10.1007/s11694-015-9233-8 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9233-8 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- Farmani Jamshid Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box: 578, Sari, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 281-289 2193-4126 9:3<281 2015 9 11694