摘要
通过差热扫描热分析法对乌桕类可可脂巧克力在不同温度下 (2 8℃、30℃和 32℃ )等温结晶动力学进行了研究 ,结果表明晶型V(β’)向VI(β)的衍变在不同温度下具有相同的Avrami指数 (n)值 ,说明V(β’)向VI(β)的衍变具有相同的机理 ,但其衍变速率常数 (Kn)值 ,却随温度的升高而减少 ,半结晶时间 (t1/2
A kinetics of isothermal crystallization of CTCBE chocolate was studied by differential scanning calorimetry (DSC)at 28℃,30℃ and 32℃ temperature.The results show that there are similar Avrami exponent (n)value and different crystallization rate constant (Kn) at different isothermal crystallization temperature.The similar n value indicates that the grow mechanism of Ⅵ(β)are similar at the different crystallization temperature.Kn value declines with temperature increasing.On the contrast,the half-time (t 1/2 )of crystallization extends as temperature increases.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第5期40-42,共3页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金项目
关键词
乌桕类可可脂
巧克力
等温结晶
动力学
Chinese tallow cocoa butter equivalent,chocolate,isothermal crystallization,kinetics
