Parameters of the milk-protein concentrates aeration
- Authors: Prosekov A.Y.1, Ivanova S.A.1, Prosekov AY.1, Ivanova SA1
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- Issue: No 8 (2011)
- Pages: 40-42
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/326706
- ID: 326706
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Abstract
Principle regularities of the effects of the physical-chemical properties of the milk-protein concentrates on the ability to form foam at gas saturation in the rotor-pulsating plants have been studied. For getting stable gas-liquid dispersion system with lowest density it is advisable to change pH of the samples towards acid side. Necessity to apply nonfat raw materials for aerated products manufacturing with usage of the rotor-pulsating plants has been substantiated.
About the authors
Aleksandr Yur'evich Prosekov
Email: office@kemtipp.ru
Svetlana Anatol'evna Ivanova
Email: office@kemtipp.ru
A Yu Prosekov
S A Ivanova
References
- Карушева Н.В. Дисперсность воздушной фазы пенообразных кондитерских масс/Н.В. Карушева //Хлебопекарная и кондитерская промышленность. 1973. № 5.
- Корнев КГ. Пены в пористых средах. -М.: Изд-во физико-математической литературы, 2001.
- Курбанова М.Г. Исследование и разработка технологии взбитых белковых продуктов: автореф. дис. канд. техн. наук/ Курбанова М.Г. - Кемерово: КемТИПП, 2005.
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