Question:
For better granulation, ghee should be slowly cooled to
For better granulation, ghee should be slowly cooled to
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Ghee Granulation Parameters:
Optimum Granulation Temperature = $\mathbf{28^\circ - 29^\circ\text{C}}$ (held for slow crystal growth).
Rapid chilling ($< 15^\circ\text{C}$) = Greasy, non-granular defect.
Optimum Granulation Temperature = $\mathbf{28^\circ - 29^\circ\text{C}}$ (held for slow crystal growth).
Rapid chilling ($< 15^\circ\text{C}$) = Greasy, non-granular defect.
Updated On: Sep 15, 2026
- 50°C in 6-8 hours
- 40°C in 4-6 hours
- 28°C in 2-3 hours
- 15°C in 1-2 hours
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Triglyceride crystallization kinetics and grain development in ghee: slow controlled cooling of molten ghee to crystallization temperature (28--29°C) allows high-melting triglycerides (palmitic, stearic) to nucleate slowly into large, uniform, spherulitic crystal grains suspended in liquid oil.
Key Formula or Approach:
\[ \text{Granulation Temperature Regime: Molten Ghee } (60^\circ\text{C}) \xrightarrow{\text{Slow Cooling}} \mathbf{28^\circ\text{C to } 29^\circ\text{C}} \implies \mathbf{Large, Uniform \text{ } Spherulitic \text{ } Grains} \]
Step 2: Detailed Explanation:
In the physical chemistry and manufacturing technology of Ghee:
- The distinctive sandy, granular texture ('Danedar' body) of premium ghee is governed by fractional crystallization of its mixed triglycerides:
1. Molten clarified ghee (at $60^\circ - 70^\circ ext{C}$) is filled into storage containers and slowly cooled to 28°C (28°C to 29°C) in 2 to 3 hours (or held at 28°C for 24 hours) (C).
2. At 28°C: High-melting saturated triglycerides (containing palmitic $16:0$ and stearic $18:0$ acids) exceed their solubility limit and crystallize slowly into large, coarse, stable spherulites ($\beta$-form polymorphic crystals), while low-melting unsaturated triglycerides (oleic acid $18:1$) remain liquid to suspend the grains.
3. Rapid cooling ($< 15^\circ - 20^\circ ext{C}$) produces tiny, greasy crystals (salvy defect), whereas excessively high holding ($> 35^\circ - 40^\circ ext{C}$) yields liquid oil without grains.
Step 3: Final Answer:
Therefore, ghee should be slowly cooled to 28°C in 2-3 hours, corresponding to option (C).
Triglyceride crystallization kinetics and grain development in ghee: slow controlled cooling of molten ghee to crystallization temperature (28--29°C) allows high-melting triglycerides (palmitic, stearic) to nucleate slowly into large, uniform, spherulitic crystal grains suspended in liquid oil.
Key Formula or Approach:
\[ \text{Granulation Temperature Regime: Molten Ghee } (60^\circ\text{C}) \xrightarrow{\text{Slow Cooling}} \mathbf{28^\circ\text{C to } 29^\circ\text{C}} \implies \mathbf{Large, Uniform \text{ } Spherulitic \text{ } Grains} \]
Step 2: Detailed Explanation:
In the physical chemistry and manufacturing technology of Ghee:
- The distinctive sandy, granular texture ('Danedar' body) of premium ghee is governed by fractional crystallization of its mixed triglycerides:
1. Molten clarified ghee (at $60^\circ - 70^\circ ext{C}$) is filled into storage containers and slowly cooled to 28°C (28°C to 29°C) in 2 to 3 hours (or held at 28°C for 24 hours) (C).
2. At 28°C: High-melting saturated triglycerides (containing palmitic $16:0$ and stearic $18:0$ acids) exceed their solubility limit and crystallize slowly into large, coarse, stable spherulites ($\beta$-form polymorphic crystals), while low-melting unsaturated triglycerides (oleic acid $18:1$) remain liquid to suspend the grains.
3. Rapid cooling ($< 15^\circ - 20^\circ ext{C}$) produces tiny, greasy crystals (salvy defect), whereas excessively high holding ($> 35^\circ - 40^\circ ext{C}$) yields liquid oil without grains.
Step 3: Final Answer:
Therefore, ghee should be slowly cooled to 28°C in 2-3 hours, corresponding to option (C).
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