Wplyw cisnienia homogenizacji na stabilnosc emulsji napojowych z dodatkiem skrobii modyfikowanej

• Autorzy: Dluzewska E. , Leszczynski K.
• Języki publikacji: PL

Abstrakty

PL

Celem pracy było określenie wpływu parametrów homogenizacji na stabilność emulsji napojowych. Jako emulgator i zarazem stabilizator emulsji zastosowano skrobię modyfikowaną hydrofobowo. Stabilność emulsji określano na podstawie charakterystyki wielkości cząstek fazy zdyspergowanej, wyników pomiaru czasu załamania emulsji jak również metodą światła wstecznie rozproszonego. Uzyskane wyniki mają ogromne znaczenie techniczno-praktyczne.

EN

The aim of this study was to evaluate the effect of homogenization parameters on the stability of beverage emulsions. Hydrophobically modified starch was applied to emulsify and stabilize the emulsion. The stability was determined on the basis of the characteristics of particle size of dispersed phase and the results of time to breakage ofemulsion and by measuring changes in the intensity of backscattered light from the emulsion with height. The results obtained have great technological weight.

Słowa kluczowe

PL

przemysl spozywczy; dodatki do zywnosci; skrobia modyfikowana; homogenizacja; aromaty spozywcze; emulgatory; stabilnosc; emulsje; napoje bezalkoholowe

• Wydawca: -
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2005
• Tom: 15-16
• Numer: 2
• Opis fizyczny: s.27-30,rys.,tab.,bibliogr.

Twórcy

autor

Dluzewska E.

• Szkola Glowna Gospodarstwa Wiejskiego, Warszawa

autor

Leszczynski K.

Bibliografia

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