Modelling of the crystallization kinetics of fats

被引：80

作者：

Foubert, I

Dewettinck, K

Vanrolleghem, PA

机构：

[1] Univ Ghent, Fac Agr & Appl Biol Sci, Dept Food Technol & Nutr, B-9000 Ghent, Belgium

[2] Univ Ghent, Fac Agr & Appl Biol Sci, Dept Appl Math Biometr & Proc Control, BIOMATH, B-9000 Ghent, Belgium

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2003年 / 14卷 / 03期

关键词：

D O I：

10.1016/S0924-2244(02)00256-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Experimental techniques used to obtain crystallization data are compared. Furthermore, the crystallization models used by different authors are presented in relation to their background. Compared to the mostly used Avrami model, the fit of the Gompertz model seems to be better. The fit of a new model developed at the authors' laboratory is even better for the majority of the samples. The applied parameter estimation methods are also reviewed. Special attention is given to the problems with linearizing the Avrami model. Finally, some future trends are highlighted. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：79 / 92

页数：14

共 44 条

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