Determination of the Fat Globule Size Distribution and Dispersion Stability of Milk.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024413" target="_blank" >RIV/60461373:22330/10:00024413 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of the Fat Globule Size Distribution and Dispersion Stability of Milk.

Popis výsledku v původním jazyce

The efficiency of homogenisation (150 ? 240 MPa / 0 ? 50 MPa) of UHT treated milk samples was evaluated by using laser diffraction and sedimentation analysis. The highest dispersion stability was observed in the sample of UHT milk treated by one-stage homogenisation at 240 bar and in the sample of UHT milk treated by two-stage homogenisation at 170/50 bar. Relationship between the methods of laser diffraction and sedimentation stability is complicated because the sedimentation rate is influenced not only by the size of fat globules but also by presence of fat globule clusters and due to the differences in viscosity of the medium. Besides results of the sedimentation analysis are influenced by two opposite effects, sedimentation and creaming, which proceed simultaneously. The best correlation between dispersion stability (expressed as log ??) and the fat globule size distribution was observed in quantile d(0.9).

Název v anglickém jazyce

Determination of the Fat Globule Size Distribution and Dispersion Stability of Milk.

Popis výsledku anglicky

The efficiency of homogenisation (150 ? 240 MPa / 0 ? 50 MPa) of UHT treated milk samples was evaluated by using laser diffraction and sedimentation analysis. The highest dispersion stability was observed in the sample of UHT milk treated by one-stage homogenisation at 240 bar and in the sample of UHT milk treated by two-stage homogenisation at 170/50 bar. Relationship between the methods of laser diffraction and sedimentation stability is complicated because the sedimentation rate is influenced not only by the size of fat globules but also by presence of fat globule clusters and due to the differences in viscosity of the medium. Besides results of the sedimentation analysis are influenced by two opposite effects, sedimentation and creaming, which proceed simultaneously. The best correlation between dispersion stability (expressed as log ??) and the fat globule size distribution was observed in quantile d(0.9).

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

CHISA 2010

ISBN

978-80-02-02210-7

ISSN

—

e-ISSN

—

Počet stran výsledku

14

Strana od-do

—

Název nakladatele

Process Engineering Publisher, Novosad, J.

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—