食品科学 ›› 2011, Vol. 32 ›› Issue (21): 1-5.doi: 10.7506/spkx1002-6630-201121001

• 基础研究 •    下一篇

分提棕榈油性质及其等温结晶过程研究

谢 贺,李 琳,张 霞,梁志理,谢思龙,刘国琴,李 冰*   

  1. 华南理工大学轻工与食品学院
  • 出版日期:2011-11-15 发布日期:2011-11-11
  • 基金资助:
    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)

Properties and Isothermal Crystallization Process of Fractionated Palm Oil

XIE He,LI Lin,ZHANG Xia,LIANG Zhi-li,XIE Si-long,LIU Guo-qin,LI Bing*   

  1. (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China)
  • Online:2011-11-15 Published:2011-11-11

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。

关键词: 棕榈油, 分提, 甘三酯, 固脂含量, 等温结晶, 结晶机理

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.

Key words: palm oil, fractionation, triacylglycerol, solid fat content, isothermal crystallization, crystallization kinetics

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