Vliv zpracování a karagenanu na reologické a funkční vlastnosti smetany ke šlehání

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00021216" target="_blank" >RIV/60461373:22330/08:00021216 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of processing and kappa-carrageenan on rheological and functional properties of whipping cream.

Popis výsledku v původním jazyce

The aim of this work was to characterise the influence of UHT treatment and homogenization on rheological and functional properties of whipping cream (fat content 30 %) in relation to adding <-carrageenan (0, 0.02 and 0.04 % in milk plasma). The influence of processing on these samples of cream was observed by determination of the clusters, aggregates and fat globules size distribution, which was measured by laser diffraction and further viscosity, which was determined using rotational rheometer. The diameter of fat globule decreased significantly by homogenization. However, clusters were produced before the carrageenan-casein micelles aggregates. The homogenization significantly increased the apparent viscosity of all samples of cream. Tixotropic behaviour was observed by adding carrageenan and also by homogenization. Furthermore, the functional properties of whipped cream samples were characterised and compared. The whippability (whipping time) was significantly impaired by homogeniz

Název v anglickém jazyce

Influence of processing and kappa-carrageenan on rheological and functional properties of whipping cream.

Popis výsledku anglicky

The aim of this work was to characterise the influence of UHT treatment and homogenization on rheological and functional properties of whipping cream (fat content 30 %) in relation to adding <-carrageenan (0, 0.02 and 0.04 % in milk plasma). The influence of processing on these samples of cream was observed by determination of the clusters, aggregates and fat globules size distribution, which was measured by laser diffraction and further viscosity, which was determined using rotational rheometer. The diameter of fat globule decreased significantly by homogenization. However, clusters were produced before the carrageenan-casein micelles aggregates. The homogenization significantly increased the apparent viscosity of all samples of cream. Tixotropic behaviour was observed by adding carrageenan and also by homogenization. Furthermore, the functional properties of whipped cream samples were characterised and compared. The whippability (whipping time) was significantly impaired by homogeniz

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

CHISA 2008 - 18th International Congress of Chemical and Process Engineering

ISBN

978-80-02-02047-9

ISSN

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e-ISSN

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Počet stran výsledku

8

Strana od-do

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Název nakladatele

Česká společnost chemického inženýrství

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

24. 8. 2008

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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