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Solid Fat Index
Solid fat index (SFI) is a measure of the percentage of fat in crystalline (solid) phase to total fat (the remainder being in liquid phase) across a temperature gradient. The SFI of a fat is measured using a dilatometer that measures the expansion of a fat as it is heated; density measurements are taken at a series of standardized temperature check points. The resulting SFI/temperature curve is related to melting qualities and flavor. For example, butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ... has a sharp SFI curve, indicating that it melts quickly and that it releases flavor quickly. Webexhibits.org. Retriev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dilatometer
A dilatometer is a scientific instrument that measures volume changes caused by a physical or chemical process. A familiar application of a dilatometer is the mercury-in-glass thermometer, in which the change in volume of the liquid column is read from a graduated scale. Because mercury has a fairly constant rate of expansion over ambient temperature ranges, the volume changes are directly related to temperature. Applications Dilatometers have been used in the fabrication of metallic alloys, study of martensite transformation, compressed and sintered refractory compounds, glasses, ceramic products, composite materials, and plastics.Hans Lehmann, refuge Gatzke '' Dilatometry and differential thermal analysis for the evaluation of processes ''? ? , 1956. Dilatometry is also used to monitor the progress of chemical reactions, particularly those displaying a substantial molar volume change (e.g., polymerisation). A specific example is the rate of phase changes. In food scienc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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