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Home > Archive>Volume 32, Issue 4, 2013 >393-398. DOI:10.3969/j.issn.1673-1689.2013.04.010
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Effect of Mechanical Stirring Rate on the Texture, Rheological Property and Microstructure of Gel-Like Oil
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    Abstract:

    In this study,the effect of mechanical stirring rate on the texture,rheological properties and crystalline morphology of gel-like oil prepared by adding 5% fully hydrogenated palm stearine into soybean oil was investigated,and the relationship between the microstructure and the physical properties was also discussed.The following results were obtained:the firmness,the value of G′,G" and Db were enhanced by increasing the stirring rate from 0 to 500 r/min,especially within 0~200 r/min.However,high shear rate(>500 r/min) led to a lower G′ value.Optimal gel-like oil was formed when moderate shear rate of 500 r/min was applied.

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LI Man-xiang, XIE Shi-chao, ZHANG Hong, WANG Xing-guo, JIN Qing-zhe. Effect of Mechanical Stirring Rate on the Texture, Rheological Property and Microstructure of Gel-Like Oil[J]. Journal of Food Science and Biotechnology,2013,32(4):393-398.

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  • Online: June 17,2014
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