کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10277482 464361 2013 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening
ترجمه فارسی عنوان
بررسی اثر دما تغییر شکل در ظرفیت اتصال نفت وابسته به روغن پایه نخل
کلمات کلیدی
تغییر دما ظرفیت پذیرش نفت، روغن نخل، کوتاه شدن تجزیه کننده ثبات، توانایی حرارتی،
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
This study investigated the effect of deforming temperature on the oil binding capacity (OBC) of a palm oil-based shortening (melting point 40 °C). The shortening was treated with three different temperature conditions namely, Set A at 25 °C for 8 h, Set B at 40 °C for 8 h and Set C at 70 °C for 2 h. Stability analyzer (LUMiFuge, Germany) that applies centrifugal force with an in-built near infrared (NIR) detector was used to measure the amount of free oil released from the shortenings. Other characteristics such as crystal size, solid fat content (SFC), hardness and aerating ability were also studied. The stability analyzer successfully measured the OBC, with the highest in Set A (99%) followed by Set B (94%) and Set C (89%). The increase of deforming temperature resulted in the increase of crystal size that decreased the OBC, which consequently decreased the SFC, hardness and aerating ability of the shortening.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 118, Issue 1, September 2013, Pages 90-99
نویسندگان
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