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中国精品科技期刊2020
刘海信, 白新鹏, 苏娜, 李婧秋, 杨慧强, 李幼梅, 吕晓亚. 棕榈油等温结晶动力学[J]. 食品工业科技, 2015, (15): 62-65. DOI: 10.13386/j.issn1002-0306.2015.15.004
引用本文: 刘海信, 白新鹏, 苏娜, 李婧秋, 杨慧强, 李幼梅, 吕晓亚. 棕榈油等温结晶动力学[J]. 食品工业科技, 2015, (15): 62-65. DOI: 10.13386/j.issn1002-0306.2015.15.004
LIU Hai-xin, BAI Xin-peng, SU Na, LI Jing-qiu, YANG Hui-qiang, LI You-mei, LV Xiao-ya. A kinetic study on isothermal crystallization of palm oil[J]. Science and Technology of Food Industry, 2015, (15): 62-65. DOI: 10.13386/j.issn1002-0306.2015.15.004
Citation: LIU Hai-xin, BAI Xin-peng, SU Na, LI Jing-qiu, YANG Hui-qiang, LI You-mei, LV Xiao-ya. A kinetic study on isothermal crystallization of palm oil[J]. Science and Technology of Food Industry, 2015, (15): 62-65. DOI: 10.13386/j.issn1002-0306.2015.15.004

棕榈油等温结晶动力学

A kinetic study on isothermal crystallization of palm oil

  • 摘要: 通过差示量热扫描法研究了24℃棕榈油的等温结晶过程。研究不同结晶速率、不同结晶温度(Tc)下的热行为,并通过Avrami方程计算出基本结晶参数。结果表明,等温结晶过程中以1、5、10、20 K/min的结晶速率观察结晶峰,随着速率的升高,峰更高、更尖锐,峰面积变大。在-208℃不同的结晶温度下等温结晶所得结晶峰表明,随着温度的升高,结晶时间缩短,多重峰中部分会在温度升高过程中消失。在温度高于-6℃时,4个结晶峰消失1个;温度继续升高至2℃时,热曲线只剩下2个,直至6℃时峰变为一个独立峰。所得结晶参数可看出,随着结晶温度的升高,结晶速率降低。 

     

    Abstract: Isothermal crystallization of 24 ℃ palm oil was investigated by means of differential scanning calorimetry( DSC).The thermal behavior was studied at different crystallization rate and temperature( Tc).The fundamental crystallization parameters were obtained by using the Avrami equation. The cooling curves was observed at 1,5,10,20 K / min different cooling rate,which showed that the peaks become higher,sharper and larger area with increasing rates. The temperature of crystallization( Tc) varied from- 20 ℃ to 8 ℃. Peaks shifted downward to higher and shorter times with the increasing temperature. At elevated temperatures up to- 6 ℃ peak D disappeared.When the temperature was 2 ℃,the curves of heat only had two peak,when up to 6 ℃,only had one peak.The crystal parameters showed that with the increasing of crystallization temperature,crystallization rate decreased.

     

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