乳状液
脂肪乳
食品科学
化学
环境科学
生物化学
医学
内科学
肠外营养
作者
Lovepreet Singh,Pranav Vashisht,Morgan Ewonus,H. Alexander Talbot,Jared Lierman,David McCoy,John A. Murphy,Steve Christiansen
标识
DOI:10.1111/1471-0307.13059
摘要
Handling and transportation of high‐fat cream needs to be done gently; otherwise, undesirable destabilisation of the fat emulsion is likely to occur. This study delves into the processing factors that cause the disruption of fat emulsion in high‐fat cream. The cream viscosity was 48.6 mPa.s at 7.2°C. Results revealed that pump screw pitches of 32 and 43 mm and rotational speeds of 264 and 464 LPM were the significant factors that caused the butter formation in the cream. There was significant emulsion breakdown, regardless of the degree of fat crystallisation at 6.5 ± 0.5°C for a minimum of 12 h.
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