| 分提棕榈油性质及其等温结晶过程研究 |
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| 引用本文： | 谢贺,李琳,张霞,梁志理,谢思龙,刘国琴,李冰. 分提棕榈油性质及其等温结晶过程研究[J]. 食品科学, 2011, 32(21): 1-5. DOI: 10.7506/spkx1002-6630-201121001 |
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| 作者姓名： | 谢贺 李琳 张霞 梁志理 谢思龙 刘国琴 李冰 |
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| 作者单位： | 华南理工大学轻工与食品学院 |
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| 基金项目： | 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) |
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| 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。
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| 关 键 词： | 棕榈油 分提 甘三酯 固脂含量 等温结晶 结晶机理 |
Properties and Isothermal Crystallization Process of Fractionated Palm Oil |
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| XIE He,LI Lin,ZHANG Xia,LIANG Zhi-li,XIE Si-long,LIU Guo-qin,LI Bing. Properties and Isothermal Crystallization Process of Fractionated Palm Oil[J]. Food Science, 2011, 32(21): 1-5. DOI: 10.7506/spkx1002-6630-201121001 |
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| Authors: | XIE He LI Lin ZHANG Xia LIANG Zhi-li XIE Si-long LIU Guo-qin LI Bing |
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| Affiliation: | (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) |
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| Abstract: | 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. |
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| Keywords: | palm oil fractionation triacylglycerol solid fat content isothermal crystallization crystallization kinetics |
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