确定过程对可可黄结晶的作用:用Gompertz方程进行动力建模
Esra Bölük1, Esra Akdeniz2, Recep Gunes3
1Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdag, Turkey.
可可黄的结晶在26°C和1%应变时得到了优化,产生了最快的结晶生长和特定的多态. 用Gompertz模型进行的风力计分析有助于巧克力行业的研发.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 可可黄 (CB) 结晶对于巧克力质地和质量至关重要.
- 了解结晶动力学和多态性对于优化巧克力生产至关重要.
研究的目的:
- 调查温度和应变对可可黄结晶动力学的影响.
- 通过Gompertz模型来建模CB结晶阶段.
- 为了确定过程参数对CB多态形成的影响.
主要方法:
- 振荡性风湿学被用来监测CB结晶在不同的温度 (22-30°C) 和菌株 (0.1-5%).
- 使用Gompertz模型分析时间依赖的存储模块 (G') 数据,计算滞后时间和增长率.
- 用点分析确定了多态类型,并用偏光显微镜证实了这一点.
主要成果:
- 最佳结晶发生在26°C和1%的应变,其特点是增长速度最高和延迟时间最短.
- 这种最佳条件有利于形成βv多态.
- 戈珀茨模型有效地描述了不同过程条件下的结晶动力学.
结论:
- 风力测量与戈珀茨模型相结合,为研究CB结晶动力学和多态体识别提供了强大的方法.
- 这种方法为巧克力制造商在工艺和配方优化方面提供了宝贵的见解.
- 这项研究强调了温度和剪切对CB结晶行为的重大影响.
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