EFFECT OF SUNFLOWER LECITHIN QUANTITY AND HOMOGENIZATION TIME ON STABILITY OF FOOD EMULSION CONTAINING WALNUT OIL
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 1
Abstract
In the research study assessed was the effect of adding an emulsifier and the impact of homogenization time on the stability of emulsion dispersion systems. A Kateskór software was used to choose parameters of stable dispersion systems. Based on the preset initial values of output parameters characterizing the stable emulsion (size of dispersed particles, viscosity, and number of phases), a compromise optimum of input parameters was obtained: the quantity of emulsifier in the emulsion amounting from 5.87 to 6.52 g and the homogenization time between 1.52 and 4.78 min. The experimental evaluation of the average size of particles, viscosity, and microscopic image of the dispersion system proved that the most stable was the emulsion of Variant III; it contained 5 g of the emulsifier and was homogenized for 3 minutes. The empirically determined parameters of that emulsion were close to the range of the compromise optimum as determined by the Kateskór software.
Authors and Affiliations
Małgorzata Kowalska, Anna Żbikowska, Krzysztof Śmiechowski, Katarzyna Marciniak-Łukasiak
Keywords
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- EP ID EP110603
- DOI http://dx.doi.org/10.151.93/zntj/2014/92/078-091
- Views 85
- Downloads 0
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