通过时间分割法X射线衍射测量追迹固体脂肪和脂肪油的状态过渡过程

许多在固体脂肪和脂肪油中的晶体聚合物用于巧克力和人造黄油等食物的原材料。脂肪或脂肪油冷从一个高温冷却下来从而沉淀成晶体。这些沉淀根据冷却速度不同形成的晶体也不同。因此控制温度的变化速率和保持温度是确定晶体属性的重要因素。

Pre以往,在短时间内追迹状态变化(相变)需要一个高强度辐射源,通过使用NANO-Viewer小角X射线散射仪和一个高灵敏度或高分辨率的二维X射线探测器,可以在实验室中进行每个几秒的高速分割时间法实验。

control of rate of temperature change and the holding temperature are important factors

图1: 二维图像

通过DSC(FP82: METTLER TOLEDO)同时进行X射线测量.在每分钟增加5°C的温度变化过程中,确定了甘油三酯三棕榈精的相变过程。当比较衍射图谱3的(2)和(5)与图1的(1)和(4)对应47°C吸热峰值时,可以明确观察到图1的4到5 Å短程序(对应于图1外环)先发生变化,在大约50 Å长程序(对应图1的(1)和(4)的内环)后发生变化。此外,随着图1和图3中(6)的放热峰,beta相的峰同时变得明显。

phase transition behavior was confirmed
phase transition behavior was confirmed
图2: DSC曲线
图3: 结合2θ



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