CONTRIBUTION OF PARTICLE SIZES AND PARTICLE-SIZE DISTRIBUTIONS IN CRYSTALLINE FRACTIONATION OF LARD

被引：11

作者：

WANG, FS ^{[1
]}

LIN, CW ^{[1
]}

机构：

[1] NATL TAIWAN UNIV,DEPT ANIM SCI,CHEM & TECHNOL ANIM PROD LAB,TAIPEI 10764,TAIWAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 03期

关键词：

LARD; CRYSTALLINE FRACTIONATION; PARTICLE SIZE; PARTICLE SIZE DISTRIBUTION; FIRMNESS;

D O I：

10.1021/jf00051a042

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Particle sizes and particle size distributions of lard in the process of multiple-step crystalline fractionation were studied by natural sedimentation spectrophotometry according to Stokes's law and Beers's law. The average particle size diameter and their distributions of lard fractions varied with the crystallization temperatures. Average particle size decreased significantly (p < 0.05) with the crystallization vessel cooling rates (0.5, 1.0, and 2.0 degrees C min(-1)) and agitator speeds (50, 100, and 150 rpm). Furthermore, the firmness of lard crystal fractions decreased with the vessel cooling rate and agitator speed. Decreases in average particle sizes in addition to the firmness of lard crystal fractions were related to the increase in unsaturated fatty acid and to their triglyceride compositions.

引用

页码：785 / 790

页数：6

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