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
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