食品科学 ›› 2010, Vol. 31 ›› Issue (7): 160-163.doi: 10.7506/spkx1002-6300-201007035

• 基础研究 • 上一篇    下一篇

可可脂非等温结晶动力学研究

史苏佳1,谢仕潮2,曹 栋2,刘丽娜2,靖红兵3   

  1. 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
  • 收稿日期:2009-03-17 修回日期:2009-12-14 出版日期:2010-04-01 发布日期:2010-12-29
  • 通讯作者: 谢仕潮 E-mail:cdongbs@yahoo.com.cn

Non-isothermal Crystallization Kinetics of Cocoa Butter

SHI Su-jia1,XIE Shi-chao2,CAO Dong2,LIU Li-na2,JING Hong-bing3   

  1. 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
  • Received:2009-03-17 Revised:2009-12-14 Online:2010-04-01 Published:2010-12-29
  • Contact: XIE Shi-chao2 E-mail:cdongbs@yahoo.com.cn

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。

关键词: 可可脂, 非等温结晶, 巧克力

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-isothermal environment.

Key words: cocoa butter, non-isothermal crystallization, chocolate

中图分类号: