结晶
工艺工程
聚合物结晶
化学工程
材料科学
热交换器
分馏
环境科学
化学
机械工程
色谱法
工程类
作者
Thaís Lomonaco Teodoro da Silva,Silvana Martini
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2024-01-02
卷期号:15 (1)
被引量:2
标识
DOI:10.1146/annurev-food-072023-034403
摘要
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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