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首页> 外文期刊>Crystal growth & design >In Situ Small Angle X-ray Scattering (SAXS) Studies of Polymorphism with the Associated Crystallization of Cocoa Butter Fat Using Shearing Conditions
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In Situ Small Angle X-ray Scattering (SAXS) Studies of Polymorphism with the Associated Crystallization of Cocoa Butter Fat Using Shearing Conditions

机译:原位小角X射线散射(SAXS)研究多态性与可可脂脂肪在剪切条件下的相关结晶

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摘要

A novel variable temperature range, variable shear range in-situ processing cell is used to examine crystallization and polymorphic phase transformations in cocoa butter fat. Under static conditions, polymorphs III and IV are observed, while under sheared conditions polymorphs III and V are present at a specified range of temperatures. Increased shearing rate significantly raises the temperature at which the polymorphs are observed resulting in an associated reduction in induction times. Also, as the base holding temperature is lowered the induction times for forms IV and V decrease (depending on whether the sample is sheared).
机译:一种新颖的可变温度范围,可变剪切范围原位处理池用于检查可可脂脂肪中的结晶和多晶相转变。在静态条件下,观察到多晶型物III和IV,而在剪切条件下,多晶型物III和V在指定的温度范围内存在。增加的剪切速率显着提高了观察到多晶型物的温度,从而导致了诱导时间的缩短。同样,随着基本保持温度的降低,形式IV和V的诱导时间减少(取决于样品是否被剪切)。

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