• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts >Crystallization Behavior of Oils and Fats: New Progress and Application in Fractionation Technology
【24h】

Crystallization Behavior of Oils and Fats: New Progress and Application in Fractionation Technology

机译：油脂的结晶行为：分馏技术的新进展和应用

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Natural fats are mainly composed of triacylglycerol (TAG) which may be present in bulk or dispersed in emulsion.Some of the fat phase may be crystallized at the temperature of storage or at processing.The types of crystal that are formed by TAG mainly depend on the thermal kinetics.The existence of a polymorphism for each TAG leads to complex crystallization and melting behavior.Thus,the elucidation of the crystallization properties and polymorphism of complex TAG mixtures such as natural fat is a real challenge.Crystallization consists of successive stages such as super cooling of the melt,nucleating,and crystal growth.Normally,crystals do not remain single but tend to agglomerate.
机译：天然脂肪主要由三酰基甘油（TAG）组成，它们可以散装存在或分散在乳液中。某些脂肪相可能在储存或加工温度下结晶.TAG形成的晶体类型主要取决于每个TAG的多态性的存在会导致复杂的结晶和熔化行为。因此，阐明复杂TAG混合物（例如天然脂肪）的结晶特性和多态性是一个真正的挑战。结晶包括连续的阶段，例如熔体的过冷，成核和晶体生长。通常，晶体不会保持单一状态，而是会结块。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号