Milk fat crystal networks formed under shear University of剪切大学形成的乳脂肪晶体网络.pptVIP

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Milk fat crystal networks formed under shear University of剪切大学形成的乳脂肪晶体网络.ppt

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Milk fat crystal networks formed under shear University of剪切大学形成的乳脂肪晶体网络

Milk fat crystal networks formed under shear Crystallisation of milk fat/sunflower oil blends: kinetics and reological properties Microstructure Crystallisation under shear Agitation rate 50, 100, 200 and 300rpm Temperature recording SFC measurements Crystallisation interrupted at 75% of equilibrium Samples for rheological tests and microscopic analysis Rheological measurements Polarised microscopy Microstructure formation in tubs not under microscopic slides 2D images of microstructure by cryotomography Particle size measurements of primary crystal aggregates with a grid NO Quantitative analysis of spatial distribution Processing conditions Temperature of the coolant 21 and 26.5°C Agitation rate 50-100-200-300rpm Five blends High melting fraction milk fat (HMF) – Sunflower Oil (SFO) 60/40, 70/30, 80/20, 90/10 and 100/0 Multiple effect of agitation Effect on the cooling rate Convective heat transfer coefficient Effect on the mass transfer Shear rate Convective heat transfer coefficient (assumption temperature perfectly homogeneous in vessel) Shear rate (calculated at the tip of the impeller compared to the vessel wall) Qualitative analysis Anova on the induction time Conclusion: The induction time is affected by agitation but mainly by an increase in heat transfer rather then an effect of mass transfer Anova on the growth rate Conclusion The growth rate is influenced by shear rate rather than by the convective heat transfer coefficient, which suggest the growth rate is more affected by the mass transfer than by the overall release of heat towards the coolant Microstructure Anova on primary crystal aggregates Effect on shear on crystals Post crystallisation Depends on: The difference between crystallisation temperature and the storage temperature Van der Waals – Solid bridges The cooling rate The specific surface area Anova Rheology Power-law models Relation between SFC and G’ can be described by power-law models where A is the interaction parameter and μ i