Understanding the relationship between physical properties and crystallization behavior of interesterified blend-based fast-frozen special fat with varied triacylglycerol composition

文献类型： 外文期刊

第一作者： Zhu, Tingwei

作者： Zhu, Tingwei;Zhang, Xia;Li, Bing;Wu, Hong;Zhu, Tingwei;Chen, Zhiyi

作者机构：

关键词： Interesterification; Hardness; Rheological property; Crystal; Artificial neural network

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 131 卷

页码：

收录情况： SCI

摘要： To understand the relationship between physical properties and crystallization behavior of fast-frozen special fat with varied triacylglycerol (TAG) composition, interesterified blend-based fast-frozen special fats (IBSFs) with 41-45 degrees C slip melting point were prepared. Compared with corresponding physical blend-based fast-frozen special fats, the IBSFs had wider plastic range indicated by solid fat content (45%-6% at 0-45 degrees C), less hardness (20-50 g) and elasticity (10(4)-10(5) Pa at 25 degrees C), more beta' crystals (beta'/beta - 1/4 6/4-7/3). In addition, the IBSFs possessed small-sized spherical or short needle-shaped crystals which were uniformly and densely distributed in the crystalline network. The trained 6-27-3 artificial neural network (ANN) model was successfully to describe the complicated relation between physical properties and microstructure of IBSFs with diverse TAG composition. The physical properties of IBSFs would be predicted according to their crystallization behavior with distinct TAG composition, which is helpful in constructing specific fast-frozen special fat.

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