Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Ageing of two petroleum waxes
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. SCA Hygiene Products AB, Sweden; Chalmers University of Technology, Sweden.
SCA Hygiene Products AB, Sweden.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.ORCID iD: 0000-0003-0310-4465
2008 (English)In: Journal of Materials Science, ISSN 0022-2461, E-ISSN 1573-4803, Vol. 43, no 6, p. 1859-1868Article in journal (Refereed) Published
Abstract [en]

The effect of ageing at different storage conditions on the microstructure and melting properties of two petroleum waxes, petrolatum and microcrystalline wax, were investigated. The two waxes were stored for a maximum of 50 weeks at different temperatures. Samples were analysed before storage and removed from storage and analysed after different storage times. The effect of storage time and temperature was analysed with confocal laser scanning microscopy and modulated differential scanning calorimetry. Some alteration in the microstructure occurred with longer storage time. The amount of fine and irregular structures seen in the initial petrolatum samples decreased with storage time, and some shadowy, grey areas appeared. The microstructure of the microcrystalline wax stored at 23 °C became more diffuse and more, shadowy, grey areas appeared with time compared to samples stored at 50 °C. These showed coarser crystalline structures and fewer shadowy, grey areas. The results of confocal laser scanning microscopy and modulated differential scanning calorimetry analyses indicated that recrystallization occurred in both waxes during storage. The proposed recrystallization processes taking place during storage were most likely the same in all samples, but the recrystallization occurred to a greater extent in the microcrystalline wax samples stored at 50 °C.

Place, publisher, year, edition, pages
2008. Vol. 43, no 6, p. 1859-1868
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9004DOI: 10.1007/s10853-007-2416-xScopus ID: 2-s2.0-39149083044OAI: oai:DiVA.org:ri-9004DiVA, id: diva2:966878
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2023-05-25Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Stading, Mats

Search in DiVA

By author/editor
Stading, Mats
By organisation
SIK – Institutet för livsmedel och bioteknik
In the same journal
Journal of Materials Science
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 81 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf