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Physico-Chemical Properties of Tristearin-Oil Blends.

机译:硬脂精油混合物的理化性质。

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摘要

In order to understand how the chemical structure of liquid oil influences the crystallization process of hardstock fats, a set of binary triglycerides systems were made of either tristearin with one medium chain triglycerides (MCT) or tristearin with one unsaturated triglyceride. The system is assessed in terms of microstructure, kinetics, and phase behavior using differential scanning calorimetry (DSC), polarized light microscopy (PLM), small deformation rheology and nuclear magnetic resonance (pNMR). For unsaturated triglycerides, irrespective of the dilution factor used, the mode of nucleation remained instantaneous, while for medium chain triglycerides the mode of nucleation changed from instantaneous to sporadic when the samples were diluted beyond 70% oil. The fractal dimension results also indicated that MCTs altered the crystal microstructure of tristearin differently than unsaturated triglycerides. The solubility curve further confirmed that the unsaturated oil blends obeyed ideal solubility while MCTs oils probably co-crystalized with tristearin and did not act as a simple dilution factor. The work from this thesis provide theoretical evidence that it is possible to manipulate the structure and thus the properties of hardstock fat by incorporating different types of oils.;On the other hand, the confinement effect of the solid fat also alters the micro-viscosity of the liquid oils embedded in the oil-fat blends. The micro-viscosity of the liquid oil in the system was measured by fluorescence spectroscopy using Citrus red (CR) 2 as a luminescent molecular rotor. The viscosity decreases as the solid content of tristearin decrease but the trends did not show strong correlations. On the other hand, a strong log-logistic correlation between box-counting fractal dimension and normalized intensity of CR is observed in high-space filling colloidal fat crystal networks. Based on these results, we suggest that the use of bulk oil viscosity to predict diffusion/oil migration in multi oil phase may not be appropriate.
机译:为了了解液态油的化学结构如何影响硬脂脂肪的结晶过程,用甘油三硬脂酸酯和一个中链甘油三酸酯(MCT)或甘油三硬脂酸酯和一个不饱和甘油三酸酯组成了一组二元甘油三酸酯体系。使用差示扫描量热法(DSC),偏振光显微镜(PLM),小形变流变学和核磁共振(pNMR)对系统的微观结构,动力学和相行为进行了评估。对于不饱和甘油三酸酯,无论使用何种稀释因子,成核模式均保持瞬时,而对于中链甘油三酸酯,当样品稀释至超过70%的油时,成核模式从瞬时变为零星。分形维数结果还表明,MCT与不饱和甘油三酸酯改变甘油三硬脂酸酯的晶体微观结构不同。溶解度曲线进一步证实,不饱和油共混物符合理想溶解度,而MCTs油可能与三硬脂精共结晶,而不是简单的稀释因子。本论文的工作提供了理论证据,表明可以通过掺入不同类型的油来操纵硬质脂肪的结构,从而控制其性能。另一方面,固体脂肪的封闭作用也可以改变其微观粘度。嵌入油脂混合物中的液态油。通过使用柑橘红(CR)2作为发光分子转子的荧光光谱法测量系统中液体油的微粘度。粘度随着三硬脂精固体含量的降低而降低,但趋势未显示出强相关性。另一方面,在高空间填充胶体脂肪晶体网络中,观察到盒计数分形维数与CR归一化强度之间的对数逻辑相关性。基于这些结果,我们建议使用散装机油粘度来预测多油相中的扩散/油迁移可能不适当。

著录项

  • 作者

    Du, Huixin.;

  • 作者单位

    Rutgers The State University of New Jersey - New Brunswick.;

  • 授予单位 Rutgers The State University of New Jersey - New Brunswick.;
  • 学科 Food science.;Physical chemistry.
  • 学位 M.S.
  • 年度 2015
  • 页码 99 p.
  • 总页数 99
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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