流速对棕榈油基人造奶油物理特性的影响

Effect of flow rate on physical properties of palm oil-based margarine

研究了3种流速对棕榈油基人造奶油物理特性的影响,主要包括对产品熟化及其变温储藏过程中硬度、流变特性、晶体微观形态、晶体热稳定性和晶型的影响。结果表明:流速为30 L/h的样品熟化3 d后明显出现后硬现象,具有较大的黏弹特性,结晶网络遭受明显的破坏,在温度波动期间出现明显的起砂现象,储藏后期有较多β晶型的出现;流速50 L/h和70 L/h的样品具有合适的硬度和近似市售人造奶油的流变特性;流速50 L/h的样品抵抗温度波动能力强,能够较长时间维持β'晶型,流速70 L/h的样品在变温储藏后期有大量晶体转化为β晶型,差示扫描量热(DSC)曲线有少量波动,且存在起砂现象。因此,在实验条件下最佳流速为50 L/h。

The effects of flow rate on physical properties ging temperature storage processes were evaluated. The terized by hardness, rheologieal property, crystal morph The results showed that the sample prepared with flow of palm oil - based margarine in curing and chan- physical properties of the margarine were charac- ology, crystal thermal stability and crystal form. rate of 30 L/h after three days＇ curing appeared post- hardening with bigger viscoelasticity, the crystalline network phenomenon appeared during the temperature c age;the samples prepared with flow rate of 50 close to the commercial margarine;the thermal hanging damaged significantly, apparent sand and lots of β form crystal appeared in latter stor- L/h and 70 L/h had proper hardness and viscoelasticity stability of the sample prepared with flow rate of 50 L/h was the best and the crystals mostly presented as β＇ form for a long time in changing temperature storage, and the sample prepared with flow rate of 70 L/h exhibited poor thermal stability with lots of β form crys- tals, sand phenomenon and the DSC curve waved slightly. Therefore, the optimal flow rate was 50 L/h.