Surface energy analysis (SEA) and rheology of powder milk dairy products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F15%3A33150001" target="_blank" >RIV/61989592:15310/15:33150001 - isvavai.cz</a>
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0308814614017464" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814614017464</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2014.11.017" target="_blank" >10.1016/j.foodchem.2014.11.017</a>
Alternative languages
Result language
angličtina
Original language name
Surface energy analysis (SEA) and rheology of powder milk dairy products
Original language description
Results of inverse gas chromatography adsorption/desorption experiments using selected probes on skimmed milk, whey and demineralised whey powder materials are presented. The dispersive component of surface energy was found to be dominant, indicating lowpolarity character. Surface energy profiles of demineralised whey and skimmed milk showed a characteristic steep exponential decrease from approximately 170 mJ/m2 to 60 mJ/m2 and 140 mJ/m2 to 45 mJ/m2, respectively, whereas whey powder exhibited a constant (non-exponential) surface energy at approximately 45 mJ/m2**. The dispersive surface energy of demineralised whey and skimmed milk powder showed a broad distribution ranging from 40 mJ/m2 to 120 mJ/m2 and 175 mJ/m2, respectively. In contrast, the dispersive surface energy distribution for whey was very narrow, ranging from only 42.8 mJ/m2 to 45 mJ/m2. The determined yield locus and Mohr's circles indicated that demineralised whey exhibited free flowing powder characteristics, whereas
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CF - Physical chemistry and theoretical chemistry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/ED2.1.00%2F03.0058" target="_blank" >ED2.1.00/03.0058: Regional Centre of Advanced Technologies and Materials</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
174
Issue of the periodical within the volume
MAY
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
6
Pages from-to
25-30
UT code for WoS article
000348088000004
EID of the result in the Scopus database
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