MODEL FOR EVALUATING TURBIDITY IN CLOUDY BEVERAGES

被引：23

作者：

HERNANDEZ, E

BAKER, RA

CRANDALL, PG

机构：

[1] USDA,CITRUS & SUBTROP PROD LAB,WINTER HAVEN,FL 33881

[2] UNIV ARKANSAS,DEPT FOOD SCI,FAYETTEVILLE,AR 72703

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05373.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A model was developed to simulate diluted emulsions of clouding agents in beverages using uniform latex particles (ULP) at different concentrations and particle sizes ranging from 0.10 to 5.85-mu-m. The model allows determination of optimum concentration and diameter of suspended particles in diluted suspensions. Turbidity measurements showed that, for a given particle concentration, the haze of a diluted suspension reached a maximum when the diameter of the ULP was decreased to 0.2-0.3-mu-m. A comparison of typical citrus oil in water beverage emulsions with diluted ULP suspensions showed that, when size of suspended oil globules was varied, a similar optimum particle size was found.

引用

页码：747 / 750

页数：4

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