کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6664707 1427078 2018 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of temperature on the crystallization behavior and physical properties of fast-frozen special fat during storage
ترجمه فارسی عنوان
تأثیر دما بر رفتار بلوری شدن و خواص فیزیکی چربی های ویژه فوری در طول ذخیره سازی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
The crystallization behavior and physical properties of fast-frozen special fat during storage at various temperatures were investigated. For the interesterified blend-based fast-frozen special fat (IBSF), the predominant β′ form steadily existed during storage at 4 °C but the β′ form gradually transformed into the β form when stored at ≥ 20 °C. However, the β content of the physical blend-based fast-frozen special fat (PBSF) was close to 64% and didn't change obviously during storage. For both samples, the crystal size increased and the crystalline network became porous as the storage temperature increased. There was little change in the hardness and solid fat content (SFC) of IBSF and PBSF when stored at 4 °C, but increasing temperature reduced their values. The results of sensory evaluation indicated that IBSF stored at 4 °C for 8 weeks still maintained good quality when applied in the preparation of fast frozen sweet dumplings.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 223, April 2018, Pages 53-61
نویسندگان
, , , , , , ,