کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605352 880344 2009 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterisation of dairy emulsions by NMR and rheological techniques
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Characterisation of dairy emulsions by NMR and rheological techniques
چکیده انگلیسی

Droplet size distribution strongly affects macroscopic properties of emulsions. In this work rheological and NMR (nuclear magnetic resonance) analyses were performed to evaluate material properties as well as droplet size distribution and possible flow-induced alteration. The investigated materials were commercial dairy emulsions, based on milk, vegetable fats, a mixture of sugars, emulsifiers (hydrophilic or lipophilic) and natural stabilizers (carrageenan and guar gum). Rheological properties of three different dairy emulsions were related to the droplet size distribution obtained by NMR and dynamic light scattering (DLS) techniques. NMR seems to be a particularly useful technique because no previous sample treatment is necessary, whereas DLS requires a significant emulsion dilution that could change the droplet size distribution. Obtained results evidence the effect of two relevant ingredients (surfactants and fats) on rheological properties and droplet size distribution of tested emulsions. For sample containing sunflower oil and a hydrophilic emulsifier, rheo-NMR evidenced mechanical instabilities also confirmed by rheological tests. Comparison of results about the droplet size distribution evaluated by NMR and DLS evidenced that in this case sample dilution could affect size distribution. Finally, rheo-NMR was confirmed to be a powerful instrument capable of determining the material structure and alterations induced by the flow.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 3, May 2009, Pages 619–628
نویسندگان
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