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THE INFLUENCE OF SOME PARAMETERS OF PROCESSING OF FROZEN SAUCES ON THE COLLOIDAL-EMULSIVE MEDIUM STABILITY AFTER THAWING.

Author(s) : PRZYBYL H., BORUCH M., URBANIAK M.

Summary

LES AUTEURS ONT ETUDIE LES MECANISMES PROVOQUANT LA SEPARATION DES EMULSIONS COLLOIDALES CONGELEES, LORS DE LEUR DECONGELATION. ILS SE SONT INTERESSES AUX SOLUTIONS COLLOIDALES SIMPLES (TYPE EMPOIS D'AMIDON) ET AUX COLLOIDES EMULSIONNANTS (MELANGES EAU-GRAISSE). LA CAUSE PRINCIPALE SE REVELE ETRE LE PROCESSUS DE SYNERESE, RENFORCE PAR LES ALTERATIONS DUES AUX CRISTAUX DE GLACE. ILS ONT MIS AU POINT DES TECHNIQUES POUR PREVENIR CE PHENOMENE : TRAITEMENT THERMIQUE DE LA FECULE, HOMOGENEISATION POUSSEE DE L'EMULSION, CONGELATION ET DECONGELATION RAPIDES.

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Details

  • Original title: THE INFLUENCE OF SOME PARAMETERS OF PROCESSING OF FROZEN SAUCES ON THE COLLOIDAL-EMULSIVE MEDIUM STABILITY AFTER THAWING.
  • Record ID : 1986-0300
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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