Authors:
Vinod Dhaygude Department of Grain and Industrial Technology, Faculty of Food Science, Szent István University, Villányi út 29-43, H-1118 Budapest, Hungary

Search for other papers by Vinod Dhaygude in
Current site
Google Scholar
PubMed
Close
,
Anita Soós Department of Grain and Industrial Technology, Faculty of Food Science, Szent István University, Villányi út 29-43, H-1118 Budapest, Hungary

Search for other papers by Anita Soós in
Current site
Google Scholar
PubMed
Close
,
Réka Juhász Department of Food Preservation, Faculty of Food Science, Szent István University, Villányi út 29-43, H-1118 Budapest, Hungary

Search for other papers by Réka Juhász in
Current site
Google Scholar
PubMed
Close
, and
László Somogyi Department of Grain and Industrial Technology, Faculty of Food Science, Szent István University, Villányi út 29-43, H-1118 Budapest, Hungary

Search for other papers by László Somogyi in
Current site
Google Scholar
PubMed
Close
Restricted access

Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variation in the temperature and proportion of fully hydrogenated coconut oil (FHCO). The oscillatory results showed that there is a change in the linear viscoelastic region, storage (G') and loss (G'') moduli with increasing proportion of FHCO in NHCO. In rotational tests, the blends showed shearthinning behavior. The viscosity of oils and their blends were investigated at different temperatures. The Herschel-Bulkley model was fitted to flow curves (shear stress in function of shear rate) of the samples. During heating, NHCO approached Newtonian behavior earlier than FHCO, because of their loosely-packed structure. Thus it indicated that the fatty acid composition affects these behaviors of the oil. The blending of fully hydrogenated coconut fat improved the elastic and textural character of the coconut oil.

  • Campos, R. (2005). Experimental methodology. In A. G. Marangoni (Ed.), Fat crystal networks (pp. 267349). Boca Raton, FL: CRC Press.

  • Canapi, E. C., Agustin, Y. T., Moro, E. A., Pedrosa E. Jr., Bendano, M. L. J. (2005). Coconut oil. Vol. 2. 6th edition. Bailey's Industrial Oil and Fat Products (pp. 123147).

    • Search Google Scholar
    • Export Citation
  • De, Oliveira, G. M., Ribeiro, A. P. B., Kieckbusch T. G. (2015). Hard fats improve technological properties of palm oil for applications in fat-based products. LWT – Food Science and Technology 63, 11551162.

    • Search Google Scholar
    • Export Citation
  • Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S., Savage, G. P. (2016). Vegetable Oil Blending: A Review of Physicochemical, Nutritional and Health Effects. Trends in Food Science & Technology, 57, Part A, 5258.

    • Search Google Scholar
    • Export Citation
  • Higaki, K., Koyano, T., Hachiya, I., Sato, K., Suzuki, K. (2004). Rheological properties of β-fat made of binary mixtures of high- and low-melting fats. Food Res Int, 37, 799804

    • Search Google Scholar
    • Export Citation
  • Iqbal, M. P. (2014). Trans fatty acids – A risk factor for cardiovascular disease Pakistan. Journal of Medical Sciences, 30, 194197

    • Search Google Scholar
    • Export Citation
  • O'Brien, R. D. (2009). Fats and oils: Formulating and processing for applications (3rd Ed.). Boca Raton, NY: CRC Press.

  • Santos, J. C. O., Santos, I. M. G., Conceicao, M. M., Porto, S. L., Trindade, M. F. S., Souza, A. G., et al. (2004). Thermoanalytical, kinetic and rheological parameters of commercial edible oils. Journal of Thermal Analysis and Calorimetry, Vol. 75, 419428.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand
The author instructions are available in PDF.
Please, download the file from HERE

 

Senior editors

Editor(s)-in-Chief: Felföldi, József

Chair of the Editorial Board Szendrő, Péter

Editorial Board

  • Beke, János (Szent István University, Faculty of Mechanical Engineerin, Gödöllő – Hungary)
  • Fenyvesi, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Szendrő, Péter (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Felföldi, József (Szent István University, Faculty of Food Science, Budapest – Hungary)

 

Advisory Board

  • De Baerdemaeker, Josse (KU Leuven, Faculty of Bioscience Engineering, Leuven - Belgium)
  • Funk, David B. (United States Department of Agriculture | USDA • Grain Inspection, Packers and Stockyards Administration (GIPSA), Kansas City – USA
  • Geyer, Martin (Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering, Potsdam - Germany)
  • Janik, József (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Kutzbach, Heinz D. (Institut für Agrartechnik, Fg. Grundlagen der Agrartechnik, Universität Hohenheim – Germany)
  • Mizrach, Amos (Institute of Agricultural Engineering. ARO, the Volcani Center, Bet Dagan – Israel)
  • Neményi, Miklós (Széchenyi University, Department of Biosystems and Food Engineering, Győr – Hungary)
  • Schulze-Lammers, Peter (University of Bonn, Institute of Agricultural Engineering (ILT), Bonn – Germany)
  • Sitkei, György (University of Sopron, Institute of Wood Engineering, Sopron – Hungary)
  • Sun, Da-Wen (University College Dublin, School of Biosystems and Food Engineering, Agriculture and Food Science, Dublin – Ireland)
  • Tóth, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)

Prof. Felföldi, József
Institute: MATE - Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Measurements and Process Control
Address: 1118 Budapest Somlói út 14-16
E-mail: felfoldi.jozsef@uni-mate.hu

Indexing and Abstracting Services:

  • CABI
  • ERIH PLUS
  • SCOPUS

2023  
Scopus  
CiteScore 1.8
CiteScore rank Q2 (General Agricultural and Biological Sciences)
SNIP 0.497
Scimago  
SJR index 0.258
SJR Q rank Q3

Progress in Agricultural Engineering Sciences
Publication Model Hybrid
Submission Fee none
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Article Processing Charge 900 EUR/article
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 173 EUR / 190 USD
Print + online subscription: 200 EUR / 220 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles can be purchased at the prices indicated.

Progress in Agricultural Engineering Sciences
Language English
Size B5
Year of
Foundation
2004
Volumes
per Year
1
Issues
per Year
1
Founder Magyar Tudományos Akadémia  
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1786-335X (Print)
ISSN 1787-0321 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2024 95 2 0
Mar 2024 32 2 0
Apr 2024 15 0 0
May 2024 53 0 0
Jun 2024 71 0 0
Jul 2024 15 0 0
Aug 2024 0 0 0