摘要
采用DSC研究可可脂在非等温条件下的结晶行为。结果表明,可可脂随降温速率增加,结晶峰向低温移动,峰强度增加,双峰逐渐变为单峰。用Ozawa法、Jeziorny法和莫志深法对结果进行分析并对3种方法的效果进行对比,结果表明:莫志深法适合作为描述可可脂非等温结晶的数学模型;可可脂结晶度随降温速率提高而增加,其原因是结晶速率的加快。
The crystallization behavior of cocoa butter was investigated using DSC under non-isothermal environment.Results indicated that crystallization peaks exhibited a shift to lower temperature direction and increasing intensity.Moreover,double peaks were combined into a single peak.Several models including Ozawa,Jeziorny and Mo＇s method were used to analyze and compare crystallization behavior.Results indicated that Mo＇s method was more suitable to demonstrate the crystallization behavior of coca butter in non-isothermal environment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期160-163,共4页
Food Science
关键词
可可脂
非等温结晶
巧克力
cocoa butter
non-isothermal crystallization
chocolate
