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DSC and physical property analysis by mixed ratio of mixed vegetable oil and temperature

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한국산업식품공학회 (Korean Society for Food Engineering)
초록

In this study, we investigated the change of physical properties associated with the temperature of vegetable mixed oil and fat in order to produce vegetable oil and fat suitable for plant meat production. The canola oil and coconut oil were mixed at various weight ratios, and the phase change temperatures by the ratio of two oils were measured using the differential scanning calorimetry (DSC). Storage modulus (G'), loss modulus (G") and viscosity were measured using a rheometer at 20-40°C and 0.4 Hz-100 Hz. Storage modulus (G') at constant frequency (10 Hz) was measured in a continuous section of 10-50°C. As the coconut oil content increased, the peak of the melting point moved to the lower side. The viscosity was higher in order of canola oil, mixed oil, and coconut oil, and the viscosity showed a tendency to decrease as the temperature increased. In the liquid state, it showed a tendency to increase after the value of storage modulus (G') and loss modulus (G") decreased from 0.634 Hz-1 Hz. The conversion time point of storage modulus (G') of continuous temperature change is consistent with the melting point temperature of DSC, as the passed start at 10°C, storage modulus (G') increased with an exception of canola oil. Using these results, we will pursue to produce a mixed plant oil applicable to the production of vegetable meat.

저자
  • Youngjae Cho(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Animal Resources Research Center, Konkuk University)
  • Honggyun Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Eunji Kwak(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Junggyu Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Junhwan Bae(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • SangYoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Yoon Jung Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • HeeJeong Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Dong Hyeon Park(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • JingJing Bai(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)