Influence of starch and oil phaseratio on the quality of emulsions
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Дата
2014
Автори
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The paper providesbasic information on improvements in the production of emulsions. We consider the theory of a stable emulsion system, namely the particular use of raw materials and their properties in order to analyze the conditions required by the process of homogenization. Therefore, due to the great numberof existing theories, our aim is to determine the most efficient one to be used in the production of emulsions. Great attention is beingpaid as well to the use of stabilizerreceipt of test data required by the calculation formulas of finished products and technological design process of emulsions. To assign these methods of using stabilizer such asmodified starch, different yield results were obtained regarding the storage stability of emulsions.
Опис
Ключові слова
starch, particle size, emulsion, phase, stability, крохмаль, емульсії, розмір частинок, фази, стабільність, крахмал, размер частиц, эмульсии, фазы, стабильность, кафедра експертизи харчових продуктів
Бібліографічний опис
Lugovska, O. Influence of starch and oil phaseratio on the quality of emulsions / O. Lugovska, V. Sidor // Journal of Faculty of Food Engineering. – 2014. – V. XIII, Issue 4. – Р. 385-391