贮藏过程对油脂有机凝胶性质劣变的影响及控制机理研究

项目名称： 贮藏过程对油脂有机凝胶性质劣变的影响及控制机理研究

项目编号： No.31471677

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 刘国琴

作者单位： 华南理工大学

项目金额： 83万元

中文摘要： 油脂有机凝胶的贮藏稳定性是影响其性质劣变的主要因素之一，本课题拟通过XRD,SAXS,FTIR,DSC,PLM/SEM,HAAKE,GC-MS,HS-SPME等现代仪器分析方法,高等有机化学理论和物理化学知识、主成分分析方法或模糊数学理论等多学科和多技术的交叉，探究贮藏过程对油脂有机凝胶性质影响和导致其品质劣变的影响规律和机理，实现对贮藏过程有机凝胶性质变化和品质劣变的有效控制。研究首先构建油脂有机凝胶三维网络结构的自组装体系，建立表征油脂有机凝胶自组装体系在贮藏过程中宏观性质、微观三维网络结构以及性质劣变的研究方法，探究在贮藏过程，贮藏因子对其自组装聚集体的热机械性能、微观三维网络结构以及品质劣变的影响规律，建立贮藏因子变化与其凝胶自组装聚集体品质劣变关联的数学模型，设计有效的控制措施，为确保油脂有机凝胶的贮藏稳定性，保障塑性脂肪类食品的安全提供理论指导依据。

中文关键词： 贮藏过程；性质劣变；影响；控制机理；油脂有机凝胶

英文摘要： Storage stability of edible oil-based organogel is one of the key factors influencing the deterioration of its properties.The research would study the rule and mechanism of storage process influencing on the organogel properties and lead to deterioration of its quality by XRD, SAXS, FTIR, DSC, PLM/SEM, HAAKE, GC - MS, HS-SPME and other modern instrument analysis method, theory of organic chemistry and physical chemistry knowledge, principal component analysis method and fuzzy mathematics theory of multiple disciplines and technologies combination, realize the effective control for the properties change and quality deterioration in storage process.The research would firstly build three-dimensional network structure system of edible oil-based organogel by self-assembly, establish the research mothods of macroscopic properties, micro three-dimensional network structure and the quality deterioration of edible oil-based organogel in storage process, explore the influencing rule of storage factors on thermal mechanical properties, micro three-dimensional network structure and quality deterioration, build mathematical model for the relationship between storage factors change and self-assembled aggregates quality deterioration,design effective control method and provide theoretical guidance in order to ensure the storage stability of edible oil-based organogel, plastic fatty food security .

英文关键词： Storage process;Properties Deterioration;Effect;Control mechanism;Edible oil-based organogel