摘要
对比分析了牛油基起酥油砂粒部分和无砂部分的等温结晶动力学和晶体形态。结果表明:在各个结晶温度下(5、10、15、20、25、30、35℃),砂粒部分较无砂部分结晶速率慢。砂粒部分在35℃等温结晶时,Avrami指数n突然显著增加,说明其基于过冷状态下的结晶机理发生变化。对砂粒部分和无砂部分35℃等温结晶晶体形态的研究表明,随着结晶时间的延长,不规则碎片维数Db增加。
The isothermal crystallization kinetics, crystal morphology of grainy crystals and the non - sandy surrounding part in beef tallow - based shortening were comparatively studied. Results indicate that the crystallization rate of the grainy crystals is slower than the surrounding part at different temperature（5, 10, 15, 20, 25, 30, 35 ℃）. The shape change in Avrami exponent at 35 ℃ in the grainy crystals suggests the existence of different crystallization mechanisms depending on the degree of supercooling. The study on crystal morphology at 35 ℃ isothermal crystallization of grainy crystals and surrounding part indicates that fractal dimension Db increases as the time of isothermal crystallization prolonged.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第3期62-65,共4页
Journal of the Chinese Cereals and Oils Association
关键词
牛油
起酥油
起砂
结晶动力学
晶体形态
不规则碎片维数
beef tallow, shortening, sandiness, crystallization kinetics, crystal morphology, fractal dimension
