硬脂组成对其热性质、微观结构及形态的影响Effect of hard fats compositions on their thermal properties, microstructure and morphology
旨在为全氢化硬脂在塑性脂肪、油凝胶等的应用提供一定的开发依据和理论基础,全面分析硬脂组成对其晶体性质的影响。测定了全氢化棕榈仁油(HPKO)、全氢化棕榈油(HPO)、全氢化棉籽油(HCSO)、全氢化大豆油(HSO)、全氢化低芥酸菜籽油(HCO)、全氢化高芥酸菜籽油(HRO)、精炼漆蜡(LW)、可可脂(CCB)的脂肪酸与甘三酯组成、热性质、微观结构及形态,研究硬脂的组成对其热性质、微观结构及形态的影响。结果表明:HPO、HCSO、HSO、HCO均以棕榈酸和硬脂酸为主,HPKO以月桂酸和豆蔻酸为主,HRO以硬脂酸和山嵛酸为主,LW以棕榈酸和油酸为主,CCB以硬脂酸、油酸、棕榈酸为主;硬脂的甘三酯组...
Main Author: | 王欣,殷晓琳,杨国龙,刘伟,孟鹏程,梁少华,孙聪WANG Xin, YIN Xiaolin, YANG Guolong, LIU Wei, MENG Pengcheng, LIANG Shaohua, SUN Cong |
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Format: | Article |
Language: | English |
Published: |
中粮工科(西安)国际工程有限公司
2023-11-01
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Series: | Zhongguo youzhi |
Subjects: | |
Online Access: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231110&flag=1 |
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