Physical Chemistry of Foods

FIGURE17.21 Values of various crystallization parameters as functions of timet
after cooling of a mixture of 12%hydrogenated palm oil in sunflower oil at two
values of the initial supersaturation: ——, lnb 0 ¼3.5; – – –, lnb 0 ¼2.75. The crystal
size is given as the diameter of a sphere of equal volume. (Partly calculated from
experimental results on nucleation and growth rate by W. Kloek. Ph.D. thesis,
Wageningen University, 1998.)