Oil migration and fat recrystallization in fat-structured food materials can result in significant deterioration in food quality. Consequently, it is important to monitor and quantify the diffusivities of the migrants in fat crystal network. The diffusion coefficients of Nile red dye in liquid oils through fully hydrogenated palm kernel oil (FHPKO)/triolein (OOO) and fully hydrogenated soybean oil (FHSO)/triolein (OOO) systems were evaluated by the fluorescence recovery after photobleaching (FRAP) method. The effective diffusion coefficients (D_eff) and mobile fraction (M_f) increased with the decrease of solid fat contents (SFC), with the changes of microstructure from more densely to slightly larger packed clusters for both FHPKO/OOO and FHSO/OOO systems. In addition, microstructural parameters of these systems were estimated by the image analysis. The results showed that the diffusion of dye and liquid oil was affected by the microstructure. The higher D_eff was associated with lower fractal dimensions, larger crystal thickness, and larger average particle sizes. Finally, higher-permeability coefficients were calculated according to Darcy’s Law, and it was significantly correlated to the D_eff.

中文翻译：

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不同脂肪晶体网络中小分子扩散率的比较分析

脂肪结构化食品原料中的油迁移和脂肪重结晶会导致食品质量显着下降。因此，重要的是监测和量化迁移者在脂肪晶体网络中的扩散率。通过光漂白后的荧光恢复（FRAP）方法评估尼罗红染料在液体油中通过完全氢化的棕榈仁油（FHPKO）/三油精（OOO）和完全氢化的大豆油（FHSO）/三油精（OOO）体系的扩散系数。 。有效扩散系数（D _eff）和活动分数（M _fFHPKO / OOO和FHSO / OOO系统的固体脂肪含量（SFC）降低，微观结构从更密集的填充团簇变为稍大的填充团簇而增加）。另外，通过图像分析估计了这些系统的微结构参数。结果表明，染料和液体油的扩散受微观结构的影响。较高的D _eff与较低的分形维数，较大的晶体厚度和较大的平均粒径有关。最后，根据达西定律计算出较高的渗透系数，并且该系数与D _eff显着相关。