调制初乳清粉的状态图研究

以差示扫描量热仪作为热分析手段，测量调制初乳清的冻结曲线、最大冻结浓缩条件和玻璃化转变线，并使用Chen、Gordon Taylor模型对冻结曲线和玻璃化转变线进行非线性拟合，从而得到简化的调制初乳清粉的状态图，并对状态图进行贮藏条件分析. 结果表明：Chen、Gordon Taylor模型能较好地拟合调制初乳清的冻结曲线和玻璃化转变线，调制初乳清的最大冻结浓缩融化温度和玻璃化转变温度分别为23724 K和22624 K. 状态图对选择合理的调制初乳清的脱水干燥工艺和调制初乳清粉的贮藏条件有重要的指导作用.

State Diagram of Colostral Whey Powder with Additives

The simplified state diagram of colostral whey powder with additives was constructed by determining the freezing curve(initial freezing point versus solids content),the glass line(glass transition temperature versus solids content),and maximal-freeze-concentration conditions(end point of freezing,T′ m,and glass transition temperature of maximally-freeze-concentrated solution,T′ g) using differential scanning calorimetry(DSC).The Chen and Gordon-Taylor equations were employed for non-linearly modelling the freezing curve and the glass line,respectively.The results show that the Chen and Gordon-Taylor equations can well fit the freezing curve and the glass line of colostral whey powder with additives,respectively.The conditions of maximally-freeze-concentrated solution are 237.24 K(T′ m) and 226.24 K(T′ g),respectively.The state diagram of colostral whey powder with additives is a helpful tool for choosing the optimal dehydration process parameters of colostral whey with additives and storage conditions for colostral whey powder with additives.