N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia.
N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia; Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow 119334, Russia.
Ultrason Sonochem. 2021 Oct;78:105751. doi: 10.1016/j.ultsonch.2021.105751. Epub 2021 Sep 11.
Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature under the influence of ultrasound are the decrease in the crystallization temperature and the increase in the melting enthalpy of the anhydrous milk fat samples. The increase is ∼30% at 20 min of isothermal crystallization and is presumably explained by the additional formation of β'-form crystals from the melt. The parameters of the Avrami equation applied to the description of experimental data show an increase in the crystallization rate in samples with ultrasonic treatment and a change in the dimension of crystallization with a change in melting temperature.
采用 NMR 弛豫和差示扫描量热法（DSC）研究了经超声处理的乳脂（AMF）的结晶行为。超声处理对 AMF 结晶性质的影响主要表现为结晶温度降低和熔融焓值升高，在等温结晶 20min 时，熔融焓值升高约 30%，这可能是由于熔体中额外形成了 β'-型晶体。应用 Avrami 方程对实验数据进行描述的参数表明，经超声处理的样品结晶速率增加，且随着熔融温度的变化，结晶尺寸也发生变化。
