RHEOLOGICAL PROPERTIES AND OILINESS OF MONODISPERSED EMULSION GEL
单分散乳液凝胶的流变性能和油性
基本信息
- 批准号:09660140
- 负责人:
- 金额:$ 2.18万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for Scientific Research (C)
- 财政年份:1997
- 资助国家:日本
- 起止时间:1997 至 1998
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
Effects oil droplets in an agar gel matrix were investigated by mechanical analysis and sensory evaluation. The stability and uniformity of monodispersed o/w emulsion with mean droplet diameter of 1.5, 3.3, 6.5 and 12.2 mum were confirmed during successive stages of gel preparation. Effects of oil droplets in an agar gel matrix were investigated by mechanical analysis under large and small-deformations. Under large deformation, the effects of oil droplets on gel strength were examined by compressive and puncture test. Thc compressive strength of the emulsion gels decreased with both increases in oil droplet size and oil volume fraction, while the puncture strength of the emulsion gel did not change with an increase in oil droplet size. For small-deformation test, creep behaviors and dynamic vicoelastic properties of emulsion gels were evaluated. Both the determined values by small-deformation test for the emulsion gels were almost constant for increasing oil droplet size. Thus, to demonstrate effects of oil droplets on emulsion gel, compression measurements under large-deformation arc useful to discriminate the oil droplet size on the rheological properties of emulsion gel.Sensory evaluation for emulsion gels containing the oil droplets with mean droplet diameter of 1.5, 6.5 and 12.2 mum was performed by the paired comparison method. The evaluation panels were coin posed of 18 laboratory students. Results of sensory evaluation showed that the sample containing small oil droplets was harder than that with large oil droplets. And the large oil droplets sample was oilier than that with small oil droplets.
通过机械分析和感觉评估研究了琼脂凝胶基质中的效应油滴。在凝胶制备的连续阶段,确认了平均液滴直径为1.5、3.3、6.5和12.2 MUM的单分散O/W乳液的稳定性和均匀性。通过在大型和小规定下的机械分析研究了琼脂凝胶基质中油滴的影响。在较大的变形下,通过压缩和穿刺试验检查了油滴对凝胶强度的影响。乳液凝胶的THC抗压强度随着油滴尺寸和油量分数的增加而降低,而乳胶的穿刺强度不会随着油滴尺寸的增加而变化。为了进行小型形式测试,评估了乳胶凝胶的蠕变行为和动态胶质弹性特性。通过针对乳液凝胶进行小型信息测试确定的值几乎恒定,以增加油滴尺寸。因此,为了证明油滴对乳胶凝胶的影响,大型形成下的压缩测量有助于区分油滴尺寸对乳胶凝胶的流变特性。对含有平均液滴直盘的油滴的乳胶评估,其平均液滴直盘为1.5,6.5和12.2.2 Mum by the Onderive by The Ondered Ondere by Ofdere by Bodece。评估面板是由18个实验室学生摆放的硬币。感觉评估的结果表明,含有小油滴的样品比大油滴要难。大型油滴样品比小油液滴更油。
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
S.Gohtani: "Food for Health in the Pacific Rim" FOOD&NUTRITION PRESS INC., 149-154 (1999)
S.Gohtani:“环太平洋地区的健康食品” 食品
- DOI:
- 发表时间:
- 期刊:
- 影响因子:0
- 作者:
- 通讯作者:
山野義正: "エマルションの基礎と安定化及び評価技術" (株)技術情報協会, 145-160 (1998)
Yoshimasa Yamano:“乳液基础知识、稳定化和评价技术” Technical Information Association, Inc.,145-160 (1998)
- DOI:
- 发表时间:
- 期刊:
- 影响因子:0
- 作者:
- 通讯作者:
山野善正: "エマルションの基礎と安定化および評価技術" (株)技術情報協会, 145-160 (1998)
Yoshimasa Yamano:“乳液、稳定化和评估技术的基础知识”Technical Information Association, Inc.,145-160 (1998)
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- 影响因子:0
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GOHTANI Shoichi其他文献
GOHTANI Shoichi的其他文献
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{{ truncateString('GOHTANI Shoichi', 18)}}的其他基金
Preparation of food nano-emulsion by low-energy method
低能法制备食品纳米乳
- 批准号:
23500930 - 财政年份:2011
- 资助金额:
$ 2.18万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
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