Abstract
[Objective] To address the limitations of the traditional fractionation process of Camellia oleifera seed oil, a novel molten layer crystallization process based on crystallization kinetics theory is developed. [Methods]Using crude C.oleifera seed oil as the raw material, the metastable zone width and nucleation induction period are investigated by laser scattering technology, while the thermal properties of its high-melting-point constituents are characterized by differential scanning calorimetry (DSC). Based on these findings, a gradient cooling and fractionation process for molten layer crystallization is designed. Subsequently, a comparative analysis is conducted to evaluate the fatty acid profile, lipid composition, isothermal thermal properties, and crystallization kinetics of C.oleifera seed oil before and after fractionation. [Results]The metastable zone width of C.oleifera seed oil significantly expands with increasing cooling rate, and the nucleation induction period at -20 ℃ represents the critical transition point for the nucleation kinetics. DSC analysis reveals that the high-melting-point constituents possess a solidification point of -17. 8 ℃ and a melting point of -6. 8 ℃. Following fractionation, the saturated fatty acid content in C.oleifera seed oil increased markedly to 26. 99%. Furthermore, lipid chain lengths ranging from L 50 to L 54 and low-unsaturation class u 2 lipids are selectively enriched. Crystallization kinetics analysis indicates a shift in the primary crystallization 李云（1973 —），女，上饶师范学院高级工程师，硕士。E-mail：liyun@zkyjk. Com|mechanism from homogeneous nucleation in the C.oleifera seed oil to heterogeneous nucleation. [Conclusion]Crystallization kinetic parameters, such as metastable zone and induction period, can effectively guide the crystallization and fractionation process of the molten layer in C.oleifera seed oil production.
Publication Date
1-23-2026
First Page
10
Last Page
20
DOI
10.13652/j.spjx.1003.5788.2025.80636
Recommended Citation
Zhaofan, LIU; Jiabao, LIU; Hang, LI; Zonghai, HUANG; Xinyi, HE; and Yun, LI
(2026)
"Fractionation of Camellia oleifera seed oil by molten layer crystallization and lipid characteristics of its products,"
Food and Machinery: Vol. 42:
Iss.
1, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2025.80636
Available at:
https://www.ifoodmm.cn/journal/vol42/iss1/2
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