EVALUATION OF EMULSION STABILITY BY CENTRIFUGATION WITH CONDUCTIVITY MEASUREMENTS

被引：41

作者：

LATREILLE, B

PAQUIN, P

机构：

[1] The Centre de Recherche En Sciences Et Technologie du Lait (Stela), Département de Sciences Et Technologie Des Aliments, Université Laval, Ste-Foy, Quebec

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03595.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An industry problem when evaluating stability of emulsions is lack of a method reproducing, in a short time, aging of the emulsion. A method that combines centrifugation and conductivity measurements could be used for this purpose. Centrifugation accelerates destabilization of the product and thus simulates aging. Conductivity measurement of the aqueous phase, a function of the oil concentration, evaluates destabilization. Our method was compared with a creaming‐measurement method based on fat content. The increase in conductivity was representative of the creaming rate, with correlation higher than 0.93. The combined method, applied to different oil‐in‐water (O/W) emulsions, enables following stability during aging and assures the need of industry for a fast, easy method to evaluate emulsion stability. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1666 / +

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