کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6395544 1628477 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD
چکیده انگلیسی


- Lard is characterized by fractionated crystallization and polymorphic transitions.
- 18 °C: lard is a three-step crystallization process with α crystals in the 1st step.
- Above a temperature of 20 °C lard crystallized in two steps with no α crystals.

Differential scanning calorimetry and real-time X-ray diffraction using synchrotron radiation were used to study the isothermal crystallization formation mechanism of lard at 18, 20, 22 and 24 °C. At 18 °C, lard crystallized in three steps. A potential mechanism for these three steps was proposed. In the first step, part of the melt (the trisaturated triacylglycerols (TAGs)) crystallized in α crystals adopting a double length structure (2L), while the second step consisted of a polymorphic transition of these 2Lα crystals to β′ crystals with a triple length structure (3L). Extra 3Lβ′ crystals consisting of monounsaturated TAGs were also formed directly from the melt. In the third and last step, β crystals were formed due to a second polymorphic transition of trisaturated 3Lβ′ crystals to β crystals adopting a 2L structure. Above a cut-off temperature of 20 °C lard crystallized in two steps: no formation of α crystals could be observed and 3Lβ′ crystals (trisaturated and monounsaturated TAGs) were formed directly from the melt. This proposed mechanism implies that lard crystallization is characterized by an overlap of fractionated crystallization and polymorphic transitions.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 69, March 2015, Pages 49-56
نویسندگان
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