分提棕榈油性质及其等温结晶过程研究  

Properties and Isothermal Crystallization Process of Fractionated Palm Oil

作　　者：谢贺[1] 李琳[1] 张霞[1] 梁志理[1] 谢思龙[1] 刘国琴[1] 李冰[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2011年第21期1-5,共5页Food Science

基　　金：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)

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。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.

关 键 词：棕榈油 分提 甘三酯 固脂含量 等温结晶 结晶机理 

分 类 号：S879.6[农业科学—畜牧兽医]