食品科学与技术

分提棕榈油的相容性及非等温结晶行为

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  • 1.华南理工大学 轻工与食品学院,广东 广州 510640; 2.华南理工大学 化学与化工学院,广东 广州 510640
张霞(1985-)女,博士,助理研究员,主要从事功能性油脂开发及品质控制研究.E-mail:z.xia@ scut.edu.cn

收稿日期: 2013-09-17

  网络出版日期: 2014-02-19

基金资助

国家自然科学基金资助项目(31130042, 21076086);国家 “十二五” 科技支撑项目(2012BAD37B01);华南理工大学中央高校基本科研业务费专项资金资助项目 (2014ZB0006);中国博士后科学基金资助项目(2014M552204)

Compatibility and Non- Isothermal Crystallization Behavior of Fractionated Palm Oil

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  • 1.School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China;2.School of Chemistry and Chemical Engineering, South China University of Technology,Guangzhou 510640,Guangdong,China
张霞(1985-)女,博士,助理研究员,主要从事功能性油脂开发及品质控制研究.E-mail:z.xia@ scut.edu.cn

Received date: 2013-09-17

  Online published: 2014-02-19

Supported by

国家自然科学基金资助项目(31130042, 21076086);国家 “十二五” 科技支撑项目(2012BAD37B01);华南理工大学中央高校基本科研业务费专项资金资助项目 (2014ZB0006);中国博士后科学基金资助项目(2014M552204)

摘要

分提棕榈油的相容性及非等温结晶性质对以其为基料油的塑性油脂品质有重要影响.为更好地应用分提棕榈油,文中通过脉冲核磁共振仪及等温结晶曲线研究了棕榈硬脂(44℃)与棕榈软脂(24℃)的相容性,并采用差式扫描量热仪对二者按一定比例混合得到的复配体系的非等温结晶行为进行研究.实验表明:二者整体上相容性较好,当棕榈硬脂比例高于50%及温度高于 33.3℃时存在轻微共晶现象;非等温结晶过程中,在同一降温速率下,随着棕榈硬脂比例的增加,结晶峰变宽,峰值温度逐渐升高,在棕榈硬脂含量相同时,随降温速率的升高结晶峰焓变增大.

本文引用格式

张霞 李琳 谢贺 苏健裕 徐振波 刘国琴 李冰 . 分提棕榈油的相容性及非等温结晶行为[J]. 华南理工大学学报(自然科学版), 2014 , 42(3) : 117 -124 . DOI: 10.3969/j.issn.1000-565X.2014.03.019

Abstract

The compatibility and non- isothermal crystallization of fractionated palm oil greatly affect the quality offractionated palm oil- based plastic oils.For better application of fractionated palm oil,the compatibility of theblends of palm stearin (44℃) and palmitin (24℃) was studied by means of pulsed nuclear magnetic resonanceand isothermal crystallization curves,and the non- isothermal crystallization behavior of the blends was investigatedvia differential scanning calorimetry.The results show that the binary system of palm stearin and palmitin is of goodcompatibility and forms a eutectic mixture only when the palm stearin proportion and the temperature are respective-ly higher than 50% and 33.3℃. Moreover,it is found that,during the non- isothermal crystallization of theblends,the exothermic peak broadens and the peak temperature increases with the palm stearin proportion at a con-stant cooling rate,and that the enthalpy variation increases with the cooling rate when the palm stearin proportionkeeps constant.

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