文献类型：期刊文献

中文题名：l-薄荷脑层式熔融结晶过程及杂质的影响

英文题名：Solid Layer Melt Crystallization of l-Menthol and Effects of Impurity

作者：严婷婷[1];钱刚[1]

机构：[1]华东理工大学化工学院,上海200237

年份：2017

卷号：38

期号：12

起止页码：14

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2014】；

语种：中文

中文关键词：l-薄荷脑;层式熔融结晶;薄荷酮;Avrami方程;结晶动力学

外文关键词：l-menthol; solid layer melt crystallization; menthone; Avrami equation; crystallization kinetics

摘要：采用层式熔融结晶技术对l-薄荷脑结晶过程进行了研究,考察不同温度梯度和薄荷酮的添加量对l-薄荷脑晶体生长速率的影响,并使用Avrami方程进一步研究其熔融结晶过程动力学行为。结果表明,在相同的熔融液温度下,冷剂温度越低,即温度梯度越大,l-薄荷脑晶体的生长速率越快;薄荷酮的添加会导致l-薄荷脑晶体生长速率的降低,且其添加量越多对l-薄荷脑晶体生长的抑制作用越强。Avrami方程可以较好地描述l-薄荷脑熔融结晶的前期过程,各情况下拟合得到的Avrami指数值接近,均在0.8左右,表明薄荷酮的添加未明显改变l-薄荷脑晶体的生长方式,且各种情况下l-薄荷脑晶体均以一维(针状)的生长方式生长。
The effects of temperature gradient and menthone, the main impurity in mint oil on solid layer melt crystallization of l-menthol were investigated. It was revealed that at the same temperature of mint oil, the growth rate of l-menthol increased with the decrease of the coolant temperature. Meanwhile, the growth of l-menthol was inhibited by menthone, especially with higher impurity content. The Avrami kinetic model was then used to describe the crystallization behavior of l-menthol, and thus the parameters were calculated. In all cases, the initial stage could be well fitted, while some deviations were observed for the later stage. The Avrami parameter n obtained in all cases had a similar value of 0.8, indicating that menthone had almost no impacts on the growth mode of l-menthol which might be one-dimensional, needle-like growth. These findings might provide some insights about the controlling factors affecting the crystal growth of l-menthol.