食品科学 ›› 2003, Vol. 24 ›› Issue (6): 32-34.
• 基础研究 • 上一篇 下一篇
刘宏锋, 赵谋明, 林伟锋, 曾晓房, 赵强忠, 范瑞
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LIU Hong-Feng, ZHAO Mou-Ming, LIN Wei-Feng, ZENG Xiao-Fang, ZHAO Qiang-Zhong, FAN Rui
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摘要: 研究了脂肪熔点、脂肪含量、均质压力对乳状液转相的影响,并用显微镜观察了转相过程。结果表明在采用非离子型乳化剂SE-11和TSK2100复配稳定的乳状液体系中:转相温度(PIT)与油脂熔点有很大关系;脂肪用量在5%~30%时,含量越高,转相速度越快;采用10~30MPa压力均质时,压力越高,转相速度越慢;转相是一个粘度由渐增到突然剧增的过程;显微镜观察结果显示脂肪球的附聚是造成转相的主要原因。
关键词: 乳状液, 转相, 影响因素
Abstract: In this paper, the influences of melting points of fat,fat component and the press of homogenization on the phaseinversion of emulsion were researched. The results were as follows: Along with the increase of fat component in 5%~30% andlower press of homogenization in 10~30Mpa , the phase inversion happened more easily; the melting point of fat much affectedthe PIT (Phase Inversion Temperature) of emulsion;the viscosity increased smoothly then suddenly increased during phaseinversion;the aggregation of fat globules was the dominating effect of phase inversion.
Key words: emulsion, phase inversion, ifluencing factors
刘宏锋, 赵谋明, 林伟锋, 曾晓房, 赵强忠, 范瑞. 乳状液转相影响因素的研究[J]. 食品科学, 2003, 24(6): 32-34.
LIU Hong-Feng, ZHAO Mou-Ming, LIN Wei-Feng, ZENG Xiao-Fang, ZHAO Qiang-Zhong, FAN Rui. [J]. FOOD SCIENCE, 2003, 24(6): 32-34.
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