| 可可脂非等温结晶动力学研究 |
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| 引用本文： | 史苏佳,谢仕潮,曹栋,刘丽娜,靖红兵. 可可脂非等温结晶动力学研究[J]. 食品科学, 2010, 31(7): 160-163. DOI: 10.7506/spkx1002-6300-201007035 |
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| 作者姓名： | 史苏佳 谢仕潮 曹栋 刘丽娜 靖红兵 |
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| 作者单位： | 1.江南大学理学院 2.江南大学食品学院 3.上海金丝猴食品有限公司 |
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| 摘 要： | 采用DSC 研究可可脂在非等温条件下的结晶行为。结果表明，可可脂随降温速率增加，结晶峰向低温移动，峰强度增加，双峰逐渐变为单峰。用Ozawa 法、Jeziorny 法和莫志深法对结果进行分析并对3 种方法的效果进行对比，结果表明：莫志深法适合作为描述可可脂非等温结晶的数学模型；可可脂结晶度随降温速率提高而增加，其原因是结晶速率的加快。
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| 关 键 词： | 可可脂 非等温结晶 巧克力 |
| 收稿时间： | 2009-03-17 |
Non-isothermal Crystallization Kinetics of Cocoa Butter |
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| SHI Su-jia,XIE Shi-chao,CAO Dong,LIU Li-na,JING Hong-bing. Non-isothermal Crystallization Kinetics of Cocoa Butter[J]. Food Science, 2010, 31(7): 160-163. DOI: 10.7506/spkx1002-6300-201007035 |
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| Authors: | SHI Su-jia XIE Shi-chao CAO Dong LIU Li-na JING Hong-bing |
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| Affiliation: | 1. School of Science, Jiangnan University, Wuxi 214122, China；2. School of Food Science and Technology, Jiangnan University,Wuxi 214122, China；3. Shanghai Golden Monkey Food Co. Ltd., Shanghai 201317, China |
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| Abstract: | The crystallization behavior of cocoa butter was investigated using DSC under non-isothermal environment.Results indicated that crystallization peaks exhibited a shift to lower temperature direction and increasing intensity.Moreover,double peaks were combined into a single peak.Several models including Ozawa,Jeziorny and Mo's method were used to analyze and compare crystallization behavior.Results indicated that Mo's method was more suitable to demonstrate the crystallization behavior of coca butter in non-... |
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| Keywords: | cocoa butter non-isothermal crystallization chocolate |
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