A study of the high pressure phase transition of diacylglycerol oil by means of light transmission and scattering

被引：7

作者：

Kosciesza, R. ^{[1
]}

Tefelski, D. B. ^{[1
]}

Ptasznik, S. ^{[2
]}

Rostocki, A. J. ^{[1
]}

Malanowski, A. ^{[1
]}

Siegoczynski, R. M. ^{[1
]}

机构：

[1] Warsaw Univ Technol, Fac Phys, PL-00662 Warsaw, Poland

[2] Inst Agr & Food Biotechnol, Dept Fat & Meat Technol, PL-04190 Warsaw, Poland

来源：

HIGH PRESSURE RESEARCH | 2012年 / 32卷 / 02期

关键词：

diacylglycerol oil; high pressure phase transition; phase transition kinetics; transmission and scattering of light; BODY-FAT; TRIACYLGLYCEROL; CRYSTALLIZATION; ACCUMULATION; METABOLISM;

D O I：

10.1080/08957959.2012.673600

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

A sample of diacylglycerol (DAG) oil, being a mixture of DAGs and triacylglycerols with a ratio of 82% and 18%, respectively, and with a vestigial content of monoacylglycerols and free fatty acids, has been researched in high pressure conditions. As a result of dynamically applied pressure, a discontinuous (first-order) phase transition of the DAG sample has been observed. After the threshold value of the pressure for the phase change was determined, a number of further measurements were performed. The aim of the measurements was to pressurise the DAG sample with different rates of compression. During the measurements, the following parameters were recorded: the intensities of beams both transmitted and scattered at the angle of 90 degrees, and the temperature of the sample. The obtained data may prove useful for an introductory description of the phase change kinetics induced by dynamically applied pressure.

引用

页码：323 / 329

页数：7

共 23 条

[1] Measurements of temperature and melting heat of some pure fatty acids and their binary and ternary mixtures by differential scanning calorimetry [J].

Cedeño, FO ;

Prieto, MM ;

Espina, A ;

García, JR .

THERMOCHIMICA ACTA, 2001, 369 (1-2) :39-50

[2] Pressure-assisted freezing and thawing of foods: A review of recent studies [J].

Cheftel, JC ;

Thiebaud, M ;

Dumay, E .

HIGH PRESSURE RESEARCH, 2002, 22 (3-4) :601-611

[3] Basic aspects of phase changes under high pressure [J].

Delgado, Antonio ;

Kulisiewicz, Leszek ;

Rauh, Cornelia ;

Benning, Rainer .

HIGH-PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, 2010, 1189 :16-23

[4] High-pressure shift freezing versus high-pressure assisted freezing:: Effects on the microstructure of a food model [J].

Fernández, PP ;

Otero, L ;

Guignon, B ;

Sanz, PD .

FOOD HYDROCOLLOIDS, 2006, 20 (04) :510-522

[5] Pressure-induced crystallization of triacylglycerides [J].

Ferstl, P. ;

Eder, C. ;

Russ, W. ;

Wierschem, A. .

HIGH PRESSURE RESEARCH, 2011, 31 (02) :339-349

[6] Pressure-induced phase transitions in triacylglycerides [J].

Ferstl, Peter ;

Gillig, Sebastian ;

Kaufmann, Christoph ;

Duerr, Christoph ;

Eder, Cornelia ;

Wierschem, Andreas ;

Russ, Winfried .

HIGH-PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, 2010, 1189 :62-67

[7]

Gillig S., 2008, PAMM, V8, P10173

[8] Thermodynamic and kinetic aspects of fat crystallization [J].

Himawan, C. ;

Starov, V. M. ;

Stapley, A. G. F. .

ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2006, 122 (1-3) :3-33

[9] New ultrasonic Bleustein-Gulyaev wave method for measuring the viscosity of liquids at high pressure [J].

Kielczynski, P. ;

Szalewski, M. ;

Siegoczynski, R. M. ;

Rostocki, A. J. .

REVIEW OF SCIENTIFIC INSTRUMENTS, 2008, 79 (02)

[10] Observations of a high-pressure phase creation in oleic acid [J].

Kosciesza, R. ;

Kulisiewicz, L. ;

Delgado, A. .

HIGH PRESSURE RESEARCH, 2010, 30 (01) :118-123

← 1 2 3 →