2.4. Analysis of crystallization and melting characteristics by DSC
Differential Scanning Calorimetry (DSC Q200, TA Instrument) was
used to monitor the melting and crystallization behavior of the blends
of MSF and POMF. The DSC instrument was calibrated using indium.
All the blends of MSF and POMF were melted at 80 °C. Approximately
3–5 mg of the molten sampleswas transferred to standard DSC aluminium
pans using micropipette and then hermetically sealed. The pans
were then placed in vials and melted at 80 °C for 30 min. For stabilization,
the pans were placed in incubator at 26 °C for 7 days. After
7 days of incubation at 26 °C the pans were transferred to the DSC
head. An empty hermetically sealed DSC aluminium pan was used as a
reference. For the DSC experiments the following program was used:
cooling to −60 °C and melting the samples at a rate of 30 °C/min
to 80 °C for 20 min to ensure a completely liquid state, cooling
at 10 °C/min to −60 °C, holding at −60 °C for 2 min, heating at
10 °C/min to 80 °C. During melting and cooling, the enthalpy change
of fat blends was measured. All analyses were carried out in triplicates.
2.4. Analysis of crystallization and melting characteristics by DSCDifferential Scanning Calorimetry (DSC Q200, TA Instrument) wasused to monitor the melting and crystallization behavior of the blendsof MSF and POMF. The DSC instrument was calibrated using indium.All the blends of MSF and POMF were melted at 80 °C. Approximately3–5 mg of the molten sampleswas transferred to standard DSC aluminiumpans using micropipette and then hermetically sealed. The panswere then placed in vials and melted at 80 °C for 30 min. For stabilization,the pans were placed in incubator at 26 °C for 7 days. After7 days of incubation at 26 °C the pans were transferred to the DSChead. An empty hermetically sealed DSC aluminium pan was used as areference. For the DSC experiments the following program was used:cooling to −60 °C and melting the samples at a rate of 30 °C/minto 80 °C for 20 min to ensure a completely liquid state, coolingat 10 °C/min to −60 °C, holding at −60 °C for 2 min, heating at10 °C/min to 80 °C. During melting and cooling, the enthalpy changeof fat blends was measured. All analyses were carried out in triplicates.
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