摘要
采用透射光浊度法研究食品油脂乳状液的粒径大小、分布与其稳定性的关系,并且与激光粒度仪法、离心分析法等方法进行比较分析。结果表明:透射光浊度法与激光粒度仪法测定结果基本一致,可见,透射光浊度法是一种简便、可靠的预测乳状液稳定性的方法。
The stability of food emulsion is a critical characteristic impacting it usefulness. Owing to the fact that emulsion turbidity is a function of particle concentration and size, the stability of emulsion can be determined by measuring the change in turbidity. The stabilities of three emulsions such as reconstructed full cream milk, soybean oil emulsion and cocoa butter substitute emulsion were evaluated by measuring changes in mean particle size, turbidity and h/H value with temperature and concentration of various metal ions in the emulsions and the three evaluation methods were compared. The changing trends of turbidity and mean particle size of all the three emulsions were basically identical, suggesting that turbidity measurement is a convenient and reliable approach to predicting stability of emulsions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第18期225-229,共5页
Food Science
基金
"十一五"国家科技支撑计划子项目(2006BAD27B04)
