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Kinetic Analysis of Rapeseed Oil Crystallization during Isothermal Storage

机译:等温储存过程中油菜籽油结晶的动力学分析

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摘要

Crystallization behavior of rapeseed oil during isothermal storage was investigated by dilatometry, transmitted light intensity measurement, and differential scanning calorimetry. The volume and transmitted light intensity of the oil samples changed significantly after a certain period (induction period) during isothermal storage. In order to explain these changes, a kinetic model for the crystallization of rapeseed oil was proposed by assuming that stable crystals are formed through melt-mediated transition and metastable crystals grow via an “autocatalytic” mechanism. The crystallization process of rapeseed oil is well represented by the model, and it reasonably explains the peculiar relationship between the storage temperature and the induction period for crystallization.
机译:通过稀释测定,透射光强度测量和差示扫描量热法研究了等温储存过程中油菜籽油的结晶行为。 在等温储存期间,在一定时期(诱导期)之后,油样的体积和透射光强度显着变化。 为了解释这些改变,通过假设通过熔融介导的过渡和亚稳定的晶体通过“自催化”机理形成稳定的晶体,提出了一种用于结晶油菜籽油的动力学模型。 油菜籽油的结晶过程通过该模型良好地表示,合理地解释了储存温度与结晶的诱导期之间的特殊关系。

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  • 来源
    《Crystal growth & design》 |2018年第2期|共9页
  • 作者单位

    Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Sakyo-ku Kyoto 606-8502 Japan;

    Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Sakyo-ku Kyoto 606-8502 Japan;

    Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Sakyo-ku Kyoto 606-8502 Japan;

    Department of Agriculture and Food Technology Kyoto Gakuen University Kameoka Kyoto 621-8555 Japan;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 晶体学;
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