MATHEMATICAL EVALUATION OF FOOD DISPERSIONS

被引：0
|
作者：
ROVINSKY, LA
机构：
[1] 19-1, Apt 284, Krasny Kazanets St, 111395, Moscow
来源：
JOURNAL OF FOOD ENGINEERING | 1992年 / 15卷 / 02期
关键词：
D O I：
10.1016/0260-8774(92)90031-Z
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
This work covers the known methods of evaluation of the size distribution and sedimentation stability of liquid food products containing solid (suspensions) or liquid particles (emulsions). The study introduces an instrumental method of control and calculation of the degree of homogenization and sedimental stability of products. The method is used to estimate the quality of a milk homogenization process.
引用
收藏
页码：157 / 165
页数：9
相关论文
共 50 条
  • [1] PSYCHORHEOLOGY OF FOOD DISPERSIONS
    Stern, Petr
    Panovska, Zdenka
    Pokorny, Jan
    JOURNAL OF HYDROLOGY AND HYDROMECHANICS, 2010, 58 (01) : 29 - 35
  • [2] Food Safety Evaluation System Based on Mathematical Modeling
    Ma, Yufei
    PROCEEDINGS OF 2021 2ND INTERNATIONAL CONFERENCE ON ARTIFICIAL INTELLIGENCE AND INFORMATION SYSTEMS (ICAIIS '21), 2021,
  • [3] Stabilization of food dispersions by enzymes
    Zeeb, Benjamin
    Fischer, Lutz
    Weiss, Jochen
    FOOD & FUNCTION, 2014, 5 (02) : 198 - 213
  • [4] Modeling and Scaling of Food Dispersions
    Samavati, Vahid
    Emam-Djomeh, Zahra
    Mohammadifar, Mohammad Amin
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2013, 34 (04) : 462 - 468
  • [5] MATHEMATICAL-MODEL OF THE DEMONOMERIZATION OF POLYMER DISPERSIONS
    WALTHER, W
    KALTWASSER, H
    RAUCHSTEIN, KD
    VOIQT, HD
    PLASTE UND KAUTSCHUK, 1984, 31 (11): : 407 - 409
  • [6] THERMORHEOLOGICAL STUDIES OF FOOD POLYMER DISPERSIONS
    OWEN, SR
    TUNG, MA
    PAULSON, AT
    JOURNAL OF FOOD ENGINEERING, 1992, 16 (1-2) : 39 - 53
  • [7] RHEOLOGICAL PROPERTIES OF PLANT FOOD DISPERSIONS
    RAO, MA
    QIU, CG
    ACS SYMPOSIUM SERIES, 1989, 405 : 149 - 171
  • [8] Mechanisms of lipid oxidation in food dispersions
    Waraho, Thaddao
    McClements, D. Julian
    Decker, Eric A.
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2011, 22 (01) : 3 - 13
  • [9] RHEOLOGICAL PROPERTIES OF PLANT FOOD DISPERSIONS
    RAO, MA
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 196 : 33 - AGFD
  • [10] The rheology of colloidal and noncolloidal food dispersions
    Genovese, D. B.
    Lozano, J. E.
    Rao, M. A.
    JOURNAL OF FOOD SCIENCE, 2007, 72 (02) : R11 - R20
12345