Effect of Flow Rates on the Storage Properties of Palm Oil‐based Margarine

The effect of flow rates on the production of palm oil‐based margarine was studied. The flow rates studied were 15, 30, and 45 kg/h, with other parameters such as emulsion and tube cooler temperature, speed of the tube cooler, intermediate crystallizer and pin worker unit kept constant. The margarines were significantly different in their consistencies, solid fat content (SFC) and polymorphic behavior during processing and storage at 28C. The SFCs in the tube cooler and the pin worker units corresponded with the flow rates, while crystallization affected the temperatures of the product during processing. Margarine production at a flow rate of 30 kg/h afforded the highest margarine consistency during storage, while 45 kg/h gave the lowest. However, the highest and lowest SFC was from samples of 30 kg/h and 15 kg/h, respectively. The transformation of β to β crystal had occurred at the second, third and fourth week of storage in samples of 45, 15 and 30 kg/h, respectively.