کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226089 | 464523 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Heat-induced whey protein gels (HIWPG) were formed as cubes and dissolved in aqueous sodium hydroxide (0.25–0.50 wt%) at 25–60 °C, a range of agitation speeds, and with or without additional chemicals. The solution temperature was found to be the most important parameter affecting dissolution behaviour. Increasing the stirring speed reduced the time for complete dissolution, albeit marginally. Significant dissolution was observed under natural convection conditions and particulate release was evident under all conditions, indicating that the ‘dissolution’ process features both molecular solubilization and gel breakdown.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 79, Issue 4, April 2007, Pages 1315–1321
Journal: Journal of Food Engineering - Volume 79, Issue 4, April 2007, Pages 1315–1321
نویسندگان
Ji Yeon Yoo, Xiao Dong Chen, Ruben Mercadé-Prieto, D. Ian Wilson,