冬化过程中花生油相变温度点研究

Study on phase transition temperature point of peanut oil during winterization

该研究采用先进实时动态温度控制技术,对食用花生油进行冬化;发现在花生油冬化过程中,花生油会出现一个明显"相变温度点",即花生油由澄清、透明纯流体状态在极短时间内迅速转变为白色、不透明、糊状粘稠半流体状态时温度,此时,花生油油温会发生突然、迅速、暂时性上升;且花生油"相变温度点"具体温度与冬化时花生油油温下降速度有一定相关性。

This research make edible peanut oil winterization by a advance technology,real–time dynamic temperature control.Finds that there is a temperature point of peanut oil＇s phase transition,in which peanut oil transfer from clear and transparent fluid status to whiter,untransparent and thick semifluid status in a very shot time.In this statust,emperature of peanut oil rise suddenly and transiently.Temperature point of peanut oil＇s phase transition is associate to speed of peanut oil cool.