کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584425 | 1492025 | 2018 | 23 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Temperature dependent Raman and X-ray diffraction studies of anhydrous milk fat
ترجمه فارسی عنوان
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Raman spectroscopy was used to characterize the polymorphs and liquid state of anhydrous milk fat, with emphasis placed on the thermal evolution of the ester carbonyl stretching modes (1800-1700Â cmâ1) and the comparative study of the Raman-active CC (1660Â cmâ1) and CH (3000-2700Â cmâ1) vibrational modes. Specific Raman signatures in the crystalline phase were found and attributed to the coexistence of two groups of triglycerides. This was confirmed using differential scanning calorimetry and X-ray diffraction methods. In the ester carbonyl band, the effect of changing temperature on both the number of modes and new defined intensity ratios was studied and enabled polymorph discrimination. CH stretching signals increased with polymorph stability, indicating the dominance of antisymmetric CH methylene vibrations as the anhydrous milk fats crystal lattice became more ordered. The change in intensity of the CH stretching bands as a function of temperature was used to probe the order-disorder transition.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 187-195
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 187-195
نویسندگان
A. Lambert, F. Bougrioua, O. Abbas, M. Courty, M. El Marssi, V. Faivre, S. Bresson,