TY - JOUR
T1 - Heat Treatment and Chemical Composition of Fatty Acids and Rosin Acids Mixtures: Effects on Their Thermal Properties and Morphology
AU - Mäki-Arvela, Päivi
AU - Mikkola, Mika
AU - Hemming, Jarl
AU - Eränen, Kari
AU - Willför, Stefan
AU - Murzin, Dmitry
PY - 2014
Y1 - 2014
N2 - Mixtures of fatty acids and rosin acids are industrially important products utilized as a raw material for several purposes. Their thermal properties, especially cold stability and crystallization behavior is also important. Several fatty acid and rosin acid mixtures both from industrial products and from commercially available fatty and rosin acids were prepared and treated for 30 min at 80 A degrees C under an inert atmosphere. Thereafter, the mixture was cooled to the desired temperature. Determination of the cloud point, chemical analysis of liquid and solid phase, thermal analysis by differential scanning calorimetry as well as morphology analysis by scanning electron microscopy were performed. The results revealed that crystallization was more rapid when it occurred at 10 A degrees C compared to 25 A degrees C. The crystal sizes increased with decreasing the crystallization temperature. Furthermore, crystals were of irregular shape and agglomerated when rapid cooling of the mixture occurred. Chemical analysis revealed that liquid phase was enriched with stearic acid, whereas crystals contained large amounts of abietic, dehydroabietic and linoleic acids. The cloud point of the mixtures increased with increasing amount of stearic and rosin acids. Dehydroabietic acid addition improved the cold stability of the synthetic fatty acid-rosin acids mixture.
AB - Mixtures of fatty acids and rosin acids are industrially important products utilized as a raw material for several purposes. Their thermal properties, especially cold stability and crystallization behavior is also important. Several fatty acid and rosin acid mixtures both from industrial products and from commercially available fatty and rosin acids were prepared and treated for 30 min at 80 A degrees C under an inert atmosphere. Thereafter, the mixture was cooled to the desired temperature. Determination of the cloud point, chemical analysis of liquid and solid phase, thermal analysis by differential scanning calorimetry as well as morphology analysis by scanning electron microscopy were performed. The results revealed that crystallization was more rapid when it occurred at 10 A degrees C compared to 25 A degrees C. The crystal sizes increased with decreasing the crystallization temperature. Furthermore, crystals were of irregular shape and agglomerated when rapid cooling of the mixture occurred. Chemical analysis revealed that liquid phase was enriched with stearic acid, whereas crystals contained large amounts of abietic, dehydroabietic and linoleic acids. The cloud point of the mixtures increased with increasing amount of stearic and rosin acids. Dehydroabietic acid addition improved the cold stability of the synthetic fatty acid-rosin acids mixture.
U2 - 10.1007/s11746-014-2431-4
DO - 10.1007/s11746-014-2431-4
M3 - Artikel
SN - 0003-021X
VL - 91
SP - 1035
EP - 1046
JO - Journal of the American Oil Chemists' Society
JF - Journal of the American Oil Chemists' Society
IS - 6
ER -