高强度超声场中油脂液晶网络结晶形成机制及油脂劣变规律与抑制研究

高强度超声波（High Intensity Ultrasound, HIU）是正在发展的适合于脂肪结晶改性的食品加工技术。本项目基于前期研究发现HIU可改善棕榈油慢结晶特性的实验结果，以实现HIU优化控制脂肪体系结晶特性基础上，提升产品功能性，保障产品品质为基本出发点，从HIU诱导脂肪体系所发生复杂理化效应角度，探讨不同HIU条件对纯棕榈油及棕榈脂肪乳化体系结晶、成核动力学，及其与宏观物性关系的影响规律，研究HIU处理过程中，脂肪各级裂解产物、各级氧化产物之间相关性，并偶联风味成分、感官评价进行系统分析，揭示HIU诱导脂肪劣变的规律，进而建立可行的调控机制，通过真实脂肪体系的构建，验证HIU油脂结晶行为调控与劣变控制技术的科学性，建立HIU辐照场中脂肪结构与物性的可预测、可调控技术体系，为工业上实现HIU实时、在线调控脂肪体系结晶特性，定制脂肪产品物化功能性质提供理论基础和实践指导。

High intensity ultrasound (HIU) is the development food processing technique which is suitable for the crystallization modification of fat products. Based on preliminary experimental results of my research team, we found that the application of HIU can improved slow crystallization characteristics of palm oil. The basic starting point of this project is to achieve that HIU can optimize crystallization characteristics on the basis of the crystallization control of the fat system, enhance product functionality, guarantee product quality. From the perspective of complex physical and chemical effects that occur during fat induced by HIU, exploring different HIU conditions affect the crystallization, nuclear kinetics of pure palm oil and palm oil emulsion system, and the influence of which with macroscopic properties. During HIU process, the correlation between levels of fat cleavage product and the levels of oxidation product, and coupling flavor ingredients, sensory evaluation for system analysis, reveal the law of HIU -induced deterioration of fat, thereby establishing a viable regulatory mechanism. By building real systems to verify HIU can regulate crystallization behavior and control the fat deterioration, so as to realize the purpose of that HIU irradiation field could predict and regulate the physical properties of fat. This study will provide the theoretical basis and practical guidance for the realization of the industrial HIU irradiation field to customize fat crystallization characteristics and physical properties of fat products by real-time, on-line monitor.