Effects of dispersion on the milk protein concentrates
- Autores: Prosekov A.Y.1, Ivanova S.A.1, Prosekov AY.1, Ivanova SA1
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Afiliações:
- Edição: Nº 10 (2011)
- Páginas: 63-64
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/326834
- ID: 326834
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Resumo
Effects of the operating parameters of the hydro-dynamic grinder-disperser on the foam formation characteristics on the milk protein concentrates have been studied. For receiving stable foam like mass it is advisable to choose the smallest backlash between cylinders and the highest rotor rotation speed.
Bibliografia
- Ландау Л.Д. Гидродинамика / Л.Д. Ландау, Е.М. Лившиц. - М.: Наука, 1988.
- Просеков А.Ю. Физико-химические основы получения пищевых продуктов с пенной структурой. - Кемерово, 2001.
- Стеилс И. Эмульгирующие и стабилизирующие системы // Пищевая промышленность. 2004. № 10.
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