Modeling the rheology of concentrated beverage emulsions

被引：34

作者：

Buffo, RA ^{[1
]}

Reineccius, GA ^{[1
]}

机构：

[1] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 51卷 / 04期

关键词：

beverage emulsions; rheology; modeling;

D O I：

10.1016/S0260-8774(01)00067-X

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A number of theoretical equations were tested against experimental measurements of viscosity of concentrated beverage emulsions in order to model their rheology. Seven samples of gum acacia were used as emulsifiers. All emulsions presented a Newtonian behavior. Best fit corresponded to the Einstein equation, both in its original form and expanded to include short-range colloidal forces. Oil droplets were assumed to be rigid spherical particles, not significantly affected by Brownian motion due to the viscosity of the bulk phase, and Subjected to colloidal interactions of limited range. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：267 / 272

页数：6

共 13 条

[1] Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions [J].

Buffo, RA ;

Reineccius, GA ;

Oehlert, GW .

FOOD HYDROCOLLOIDS, 2001, 15 (01) :53-66

[2]

DICKINSON E, 1982, COLLOIDS FOODS

[3]

DICKINSON E, 1992, INTRO FOOD HYDROCOLL

[4] FORMATION AND COALESCENCE STABILITY OF EMULSIONS STABILIZED BY DIFFERENT MILK-PROTEINS [J].

KLEMASZEWSKI, JL ;

DAS, KP ;

KINSELLA, JE .

JOURNAL OF FOOD SCIENCE, 1992, 57 (02) :366-&

[5]

LABUZA TP, 1997, HANDOUT INSTRUCTIONS

[6]

McClements D.J., 1999, Food Emulsions: Principles, Practice, and Techniques, 5

[7]

Nielson S.S., 1994, INTRO CHEM ANAL FOOD, P93

[8]

OEHLERT GW, 1997, MACANOVA USERS GUIDE

[9]

Tadros T. F., 1994, COLLOID SURFACE, V91, P30

[10]

Tan C. T., 1990, Food emulsions., P445

← 1 2 →