摘要
对比分析熔点为44℃(A)、24℃(B)两种分提棕榈油甘三酯组成、固脂含量、等温结晶特性及等温结晶动力学规律。结果表明:甘三酯的组成对于两者的结晶性能具有很大影响。在等温结晶过程中,样品A能够较快速达到结晶终点。在各等温条件下,A的Avrami指数n与B相差不大,说明两者基于过冷状态下的结晶机理相同。
Triacylglycerol（TAG） composition,solid fat content,isothermal crystallization properties and isothermal crystallization kinetics of palm oils A and B with respective melting points of 44 ℃ and 24 ℃ were compared.The results showed that TAG composition had an important impact on their crystallization.The isothermal crystallization of sample A reached equilibrium faster.The Avrami index of sample A was almost the same as that of sample B under the same isothermal conditions,indicating that both samples experienced the same mechanism of crystallization induced by super cooling.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第21期1-5,共5页
Food Science
基金
国家自然科学基金项目(20976061)
华南理工大学中央高校基本科研业务费项目(2009ZM0326)
关键词
棕榈油
分提
甘三酯
固脂含量
等温结晶
结晶机理
palm oil
fractionation
triacylglycerol
solid fat content
isothermal crystallization
crystallization kinetics
