Use dsc to analysis the butter,the results show in bleow. Discussion the results
ID: 530494 • Letter: U
Question
Use dsc to analysis the butter,the results show in bleow. Discussion the results and summary it. why in the cooling process no crystallization (the blue line is first heating, the yellow line is cooling process, the red line is reheating process). (please give more detaisl about it. Thank you very much!)
0.6 0.4 0.2 -0.2 exo 10.0 DSC Complex Peak: Area 1.89 J/g Peak Ts: 24.6 min/21.0 °C Peak Tr: 24.6 min/21.0 °C End 25.5 min/25.5 °C Width 4.0 °C(50.000 Height 0.04163 mWImg DSC Complex Peak Area -4.74 J/g Ts: 52.4 min/20.4 °C 2.5 n/20,4 °C Peak Onset 51.5 min/15 End 52.8 n/22.0 °C Width 4.8 50.000 Height 0.077 waWrmg 10.0 20.0 30.0 0.0 Temperature /OC DSC Complex Peak: Area 46 J/g Peak Tis: 26.3 min/29.8 °C Peak Tr: 26, 3 min/29,9 °C End 26.7 min/31 6 °C Width 2.1 C (50.000%) Height: 0.04614 mW/m 40.0 50.0 60.0Explanation / Answer
Butter is water in oil type emulsion, in which water exists as a dispersed hydrophilic substance not miscible with the hydrophobic fat phase. Amount of heat absorbed by the material during the phase transition. Water in butter during cooling undergoes crystallization. Presence of water gives sharp peak and crystallization. So above mentioned butter has very less water. Due to that there was no crystallization
Related Questions
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.