Kinetic study on the isothermal and nonisothermal crystallization of monoglyceride organogels.

Kinetic study on the isothermal and nonisothermal crystallization of monoglyceride organogels.
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单甘酯有机凝胶等温和非等温结晶动力学研究

DOI:
10.1155/2014/149753
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发表时间:
2014
影响因子:
--
通讯作者:
Liu Y
Liu Y
中科院分区:
其他
文献类型:
--
作者:
Meng Z;Yang L;Geng W;Yao Y;Wang X;Liu Y

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用脉冲核磁共振(P核磁共振)和差示扫描量热法(DSC)研究了单甘酯(MAG)有机凝胶的等温结晶动力学和非等温结晶动力学。等温结晶动力学可用Avrami方程描述,实验数据与实验数据吻合较好。结果表明,MAG有机凝胶的晶体生长在较高过冷度时为瞬时晶核的棒状生长,在较低过冷度时为成核率较高的板状生长。MAG有机凝胶的非等温DSC曲线上的放热峰随降温速度的增加而变宽并向低温方向移动,并用Mo方程分析了非等温结晶过程。结果表明,在相同的结晶时间下,要获得较高的相对结晶度,需要较高的冷却速度。根据基辛格方法计算出非等温结晶的活化能为739.59 。因此,根据得到的MAG有机凝胶的等温和非等温结晶动力学结果,可以通过调节温度和降温速率来初步监测结晶过程中的结晶速率、晶体形核和生长,为MAG有机凝胶的实际工业化生产和应用奠定了基础。
The isothermal and nonisothermal crystallization kinetics of monoglyceride (MAG) organogels were studied by pulsed nuclear magnetic resonance (pNMR) and differential scanning calorimetry (DSC), respectively. The Avrami equation was used to describe the isothermal crystallization kinetics and experimental data fitted the equation fairly well. Results showed that the crystal growth of MAG organogels was a rod-like growth of instantaneous nuclei at higher degrees of supercooling and a plate-like form with high nucleation rate at lower degrees of supercooling. The exothermic peak in nonisothermal DSC curves for the MAG organogels became wider and shifted to lower temperature when the cooling rate increased, and nonisothermal crystallization was analyzed by Mo equation. Results indicated that at the same crystallization time, to get a higher degree of relative crystallinity, a higher cooling rate was necessary. The activation energy of nonisothermal crystallization was calculated as 739.59 kJ/mol according to the Kissinger method. Therefore, as the results of the isothermal and nonisothermal crystallization kinetics for the MAG organogels obtained, the crystallization rate, crystal nucleation, and growth during the crystallization process could be preliminarily monitored through temperature and cooling rate regulation, which laid the foundation for the real industrial manufacture and application of the MAG organogels.
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发表时间: 2007-07-01
期刊: FOOD HYDROCOLLOIDS
影响因子: 10.7
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影响因子: 6.1
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