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不同条件下乌桕类可可脂结晶行为之研究 总被引:1,自引:0,他引:1
液化后的CTCBE如果在室温下自然缓慢冷却凝固则导致容器以横向力炸裂,而以冷冻方式使之快速冷却固化,则容器完好无损,CB则不会出现类似情况。为了解这一现象与CTCBE结晶行为的关系,拟用X粉末衍射和差示扫描量热法对乌桕类可可脂和天然可可脂在不同条件下的结晶行为进行了研究。结果表明过 冷度和诱导晶核对乌桕类可可脂和天然可可脂的结晶行为有不同的影响。对乌桕类可可脂而言,过冷度对有诱导晶核存在的结晶行为无明显影响,相反对无诱导晶核的结晶行为则有较大影响。天然可可脂则不然,过冷度的变化对有或没有诱导晶核存在的结晶行为均有很大影响;如果过冷度相同,则有或没有诱导晶核存在的结晶行为无太大差异。 相似文献
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通过气相色谱分析和显微镜观察对起霜前后月桂酸类代可可脂巧克力的脂肪酸组成以及形态学特征进行了研究。结果表明,与新鲜巧克力相比,脂霜中C12∶0、C18∶0、C18∶1含量明显增加,而C14∶0含量相对减少;原子力显微镜结果显示,新鲜巧克力表面相对平滑,起霜后平滑表面破坏,形成明显凹凸面;扫描电镜观察发现新鲜巧克力表面结晶网络结构疏松,起霜巧克力表面油脂晶体形成致密网络结构;偏光显微镜显示脂霜中晶体颗粒明显大于新鲜巧克力晶体颗粒,发生了向更稳定晶体的转变。 相似文献
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Ozan Nazm Çiftçi Bolesaw Kowalski Fahrettin Göü Sibel Fadlolu 《Journal of food science》2009,74(4):E184-E190
ABSTRACT: A cocoa butter (CB)–like fat was produced in a packed bed enzyme reactor using sn -1,3 specific lipase, and its blends with CB were prepared at different ratios (CB: CB-like fat; 100: 0, 90: 10, 80: 20, 70: 30, 60: 40, 50: 50, 0: 100). The oxidation kinetics of CB: CB-like fat blends was studied by differential scanning calorimeter (DSC). Samples were heated in DSC at different temperatures (130, 140, 150, 160 °C) under 100 mL/min oxygen. From DSC exotherms, oxidation induction times (OIT) were determined and used for the assessment of the oxidative stabilities of the blends. Oxidation kinetics parameters (activation energy, Ea ; preexponential factor, Z ; and oxidation rate constant, k ) were calculated. In general, it has been observed that above 110 °C increasing the ratio of CB-like fat in the blend increased the k value with increasing temperature. It has been observed that for all blends the increase in k value with temperature was significant ( P < 0.05). Increasing CB-like fat ratio in the blend decreased the content of major TAGs (1,3-dipalmitoyl-2-oleoyl-glycerol [POP]; 1[3]-palmitoyl-3[1]stearoyl-2-oleoyl-glycerol [POS]; 1,3-distearoyl-2-oleoyl-glycerol [SOS]), and decreased the oxidative stability of the blends. 相似文献
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Thermal processing conditions [rate of temperature increase, 0.35°C or 3.5°C/min; end-point temperature (EPT), 57.2, 71.1, and 79.4°C; dwell time, 0 and 30 min; and enzyme extraction medium (deionized water, 0.9% saline, and pH 7 buffer)] affected glutamic oxalacetic transaminase (GOT; aspartate aminotransferase, E.C. 2.6.1.1) and glutamic pyruvic transaminase (GPT; alanine aminotransferase; E.C. 2.6.1.2) activity in thermal treated ground beef samples. There was greater loss of GOT activity in samples heat processed at 0.35°C/min than samples heat processed at 3.5°C/min with depletion nearly to zero between 71.1 and 79.4°C. More GOT activity was noted when samples were extracted with 0.9% saline solution. GPT activity was low in all samples and was present after heating to 79.4°C. 相似文献