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مقاله Influence of Interfacial Composition on Droplets Flocculation of OilدرinدرWater Emulsions Stabilized By Garden Cress Seed Gum تحت pdf دارای 6 صفحه می باشد و دارای تنظیمات در microsoft word می باشد و آماده پرینت یا چاپ است

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بخشی از متن مقاله Influence of Interfacial Composition on Droplets Flocculation of OilدرinدرWater Emulsions Stabilized By Garden Cress Seed Gum تحت pdf :

سال انتشار: 1391

محل انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی

تعداد صفحات: 6

نویسنده(ها):

Arezoo Fazeli – Young Researchers Club Quchan Branch, Islamic Azad University Quchan, Iran
Masoud Najaf Najafi – Institute of Scientific Applied Higher-Education Jihad-e-Agriculture Mashad, Iran
Ali Mohamadi Sani – Department of Food Science and Technology Quchan Branch, Islamic Azad University Quchan, Iran
Arash Koocheki – Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad, Iran

چکیده:

Both keeping emulsion droplets away from instability and using natural components are important factors in making colloidal systems. Garden cress seed gum as a novel natural hydrocolloid source used in 0, 0.5 and 1% concentrations to determine the gum efficiency on droplets interface and its ability to avoid flocculation. For this purpose surface and interfacial tensions, creaming index and microscopic images studied. Hydrocolloid solutions kept for 24 h at 40C to attain maximum hydration. Surface and interfacial tensions measured at 250C after reaching to their equilibrium time. Storage time considered to be 28 days for all treatments. The result showed surface and interfacial tensions parameters decreased by increasing gum concentration. Surface tension was least for 1% concentration but it was not much less than 0.5% level. In the control sample (without gum), emulsions droplets flocculated immediately and consequently phase separation occurred at the first day. At the 0.5% concentration hydrocolloids associated at the interface and made a stable emulsion. Partial flocculation happened at this level but no gravitational separation observed. Emulsions made by 1% gum concentration were completely stable during storage. At this level, the interface was saturated of hydrocolloids and the extra amount stayed at media. Non-adsorbed hydrocolloids increased solution viscosity and also produced repulsion forces with adsorbed ones. It assumes that Garden cress seed gum can prevent dropletaggregation by thickening effect and electrostatic repulsion rather than interfacial activities.

 

 

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