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Silvana?Martini Constantin?Bertoli Maria?Lidia?Herrera Ian?Neeson Alejandro?MarangoniEmail author 《Journal of the American Oil Chemists' Society》2005,82(5):305-312
An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead
of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in
concentrated systems [≈20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples
were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was
followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships
were found between ultrasonic parameters [integrated response, time of flight (TF), and full width half maximum] and SFC.
TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r
2>0.9) in a linear fashion (v=2.601 SFC+1433.0). 相似文献
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New technologies to determine solid fat content on-line 总被引:1,自引:1,他引:0
Silvana?Martini Maria?Lidia?Herrera Alejandro?MarangoniEmail author 《Journal of the American Oil Chemists' Society》2005,82(5):313-317
The determination of solid fat content (SFC) is an important analytical procedure in the food industry. The most common way
to determine SFC is by low-resolution pulsed NMR (p-NMR). Although this technique is very sensitive and easy to use, it has
the disadvantage that it cannot be used for on-line measurements. The present work compares new technologies to determine
SFC on-line. On-line ultrasonic spectroscopy and NMR-MOUSE (NMR mobile universal surface explorer) techniques were compared
with off-line p-NMR measurements and there was a good correlation between the values obtained. Ultrasonic measurements accurately
described the SFC variation, whereas NMR-MOUSE determinations need to be improved to some extent owing to a strong temperature
and motion dependence. These two techniques can be used as on-line methodologies to determine SFC during the crystallization
of fats. 相似文献
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