Исследование температур плавления и кристаллизации жиров методом дифференциальной сканирующей калориметрии
Вантажиться...
Дата
2016
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
НТУ "ХПИ"
Анотація
В данной статье приведены результаты исследования процессов плавления и кристаллизации бинарных жировых смесей пальмового олеина (ПО) и пальмового стеарина (ПС). Исследования выполнены методом дифференциальной сканирующей калориметрии (ДСК). Термическое поведение смесей было исследовано путем
мониторинга пиковой температуры переходов. Результаты показали, что триацилглицерольный состав имеет влияние на вид кривых плавления.
This article presents the results of studies of melting and solidification processes of binary fatty mixtures of palm olein (PO) and palm stearin (PS). The melting point was determined by the open capillary method, and the pour point was determined by the Zhukov parting. The thermal behavior of the blends was studied by monitoring the peak transition temperatur es by differential scanning calorimetry (DSC). Depending on the mass and the heating rate and the form and shape of the DSC chart, the objective heating and cooling rate was defined. At the same time the composition of the TAG was determined using the software and the PC, by liquid chromatography, and it compared with the results of studies of melting and crystallization processes by the DSC. The melting process is a multi-stage character, which is a sequence of melting processes and subsequent recrystallization melting fat blend. The crystallization process takes place in two stages, crystallization followed by recrystallization in a stable structur e. Between these two stages the mixtures in the individual melting peaks occur. This indicates that the existing standard method s for determining the melting temperatures do not reflect actually occurring processes of hardening fats.
This article presents the results of studies of melting and solidification processes of binary fatty mixtures of palm olein (PO) and palm stearin (PS). The melting point was determined by the open capillary method, and the pour point was determined by the Zhukov parting. The thermal behavior of the blends was studied by monitoring the peak transition temperatur es by differential scanning calorimetry (DSC). Depending on the mass and the heating rate and the form and shape of the DSC chart, the objective heating and cooling rate was defined. At the same time the composition of the TAG was determined using the software and the PC, by liquid chromatography, and it compared with the results of studies of melting and crystallization processes by the DSC. The melting process is a multi-stage character, which is a sequence of melting processes and subsequent recrystallization melting fat blend. The crystallization process takes place in two stages, crystallization followed by recrystallization in a stable structur e. Between these two stages the mixtures in the individual melting peaks occur. This indicates that the existing standard method s for determining the melting temperatures do not reflect actually occurring processes of hardening fats.
Опис
Ключові слова
потребительские свойствах продукта, триацилглицерольный состав, фазовый переход, плавление, кристаллизация, melting, crystallization, triacylglycerol composition, phase transition, differential scanning calorimetry
Бібліографічний опис
Исследование температур плавления и кристаллизации жиров методом дифференциальной сканирующей калориметрии / В. С. Мазаева [и др.] // Вісник Нац. техн. ун-ту "ХПІ" : зб. наук. пр. Сер. : Нові рішення в сучасних технологіях = Bulletin of National Technical University "KhPI" : coll. of sci. papers. Ser. : New solutions in modern technologies. – Харків : НТУ "ХПІ", 2016. – № 42 (1214). – С. 179-187.