颗粒(地质)
分馏
蛋黄
色谱法
化学
流变学
同种类的
体积分数
粒径
沉降系数
化学工程
材料科学
复合材料
生物化学
食品科学
热力学
酶
物理化学
工程类
物理
作者
Thomas Strixner,Ulrich Kulozik
标识
DOI:10.1016/j.jfoodeng.2013.02.009
摘要
The egg yolk main fractions, granules and plasma, show considerable different emulsifying properties. In order to use this potential, the present study investigates the influence of variable process conditions on the continuous centrifugal separation process of liquid egg yolk. It is shown that the granule fraction represents no homogeneous component, but consists of three different subfractions with different size, density and structure. It was confirmed by SDS–PAGE that each granule subfraction incorporated different amounts of LDL. The inhomogeneity leads to a subfraction depending sedimentation behaviour of the whole granule-fraction in egg yolk which could be clearly classified. Based on these findings, the impact of variable rheological properties on the sedimentation behaviour of polydisperse suspensions with high particle concentrations is discussed. However, fluid temperatures of 50 °C, a dry matter reduction below 29% prior to the centrifugal fractionation and g-forces up to 10,000g resulted in excellent separation efficiencies of the granule-fraction.
科研通智能强力驱动
Strongly Powered by AbleSci AI