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Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties
The Journal of the American Oil Chemists’ Society ( IF 1.9 ) Pub Date : 2019-08-23 , DOI: 10.1002/aocs.12272
Zahra Saghafi 1 , Mohammad Hossein Naeli 2 , Mahnaz Tabibiazar 3 , Azizollaah Zargaraan 4
Affiliation  

The main aim of the current study was to model the rheological and textural properties of chemically interesterified palm stearin (PS)/canola oil (CO) blends as a function of saturated fatty acids (SFA), solid fat content (SFC), and temperature. The results and proposed models in this study can be used in design and development of new fat products by trying to limit the need for instrumental methods. To describe and predict how the viscoelastic properties and firmness of the blends change with SFA content, several models have been proposed. The firmness curves of fat samples were described as a function of (SFA, Firmness f(SFA), Rsqr = 0.94, and mean absolute error (MAE) = 1009.00 g) and (SFC20, Firmness f(SFC20), Rsqr = 0.98, and MAE = 750.80 g) using a one‐variable Quadratic model. In the next step, a two‐variable Quadratic function for expression of firmness as a function of both SFA content and SFC20 with high goodness of fit and low error (Rsqr = 1.00 and MAE = 0.00) was developed. The G′ modulus as a function of temperature (G f(T)) and SFC (G' f(SFC)) curves was S‐shaped and the three Sigmoidal functions (Logistic, Gompertz, and Sigmoid models) were well able to describe their properties. However, the Logistic models described the G′ f(T) (Rsqr>0.99 and MAE < 7838.00 Pa) and G′ f(SFC) (Rsqr>0.94 and MAE < 20,802.00 Pa) curves in the best way. Finally, a two‐variable Logistic model considering both temperature and SFC as variables was developed and fitted on the experimental data with Rsqr of 0.97 and MAE of 85,367.56 Pa. The validation of the proposed models shows their efficiency and ability for prediction of rheological and textural values of various interestrified blends.

中文翻译:

模拟棕榈硬脂/低芥酸菜子油化学酯交换混合物的流变行为与物理化学性质的关系

本研究的主要目的是对化学酯交换的棕榈硬脂(PS)/低芥酸菜子油(CO)混合物的流变学和组织学特性进行建模,以作为饱和脂肪酸(SFA),固体脂肪含量(SFC)和温度的函数。通过尝试限制对仪器方法的需求,本研究的结果和提出的模型可用于新脂肪产品的设计和开发。为了描述和预测共混物的粘弹性和硬度如何随SFA含量的变化,提出了几种模型。脂肪样品的硬度曲线被描述为一个功能(SFA,硬度˚F(SFA),Rsqr = 0.94,和平均绝对误差(MAE)=1009.00克)和(SFC 20硬度˚F(SFC20) ,Rsqr = 0.98和MAE = 750.80 g)使用一变量二次模型。下一步,开发了一个用于表示牢固度的二变量二次函数,该函数是SFA含量和SFC 20的函数,具有良好的拟合度和较低的误差(Rsqr = 1.00和MAE = 0.00)。的G'模量作为温度的函数(G ' ˚F(T) )和SFC(G ' ˚F(SFC) )曲线呈S形,并且三个S形函数(物流贡佩尔茨,和乙状结肠型号)都能够很好地描述它们的属性。但是,物流 模型中描述的G' ˚F(T)(Rsqr> 0.99和MAE <7838.00帕)和G' ˚F(SFC)(Rsqr> 0.94和MAE <20,802.00帕)以最好的方式的曲线。最后,建立了以温度和SFC为变量的两变量Logistic模型,并将其拟合到实验数据上,Rsqr为0.97,MAE为85,367.56 Pa。各种酯化共混物的值。
更新日期:2019-08-23
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