| 甜橙油水乳系相转型温度(PIT)的研究 |
| |
| 引用本文： | 温玉全,郑玉芝,松全才.甜橙油水乳系相转型温度(PIT)的研究[J].齐齐哈尔大学学报(自然科学版),1991(4). |
| |
| 作者姓名： | 温玉全 郑玉芝 松全才 |
| |
| 作者单位： | 北京食品工业研究所
(温玉全，郑玉芝)，北京理工大学化工和材料学院(松全才) |
| |
| 摘 要： | 乳化体系的稳定性决定着乳系的货架寿命,用相转型温度(PIT)表征乳系的稳定性较为全面。本文以甜橙油—水体系为例,研究了乳化剂种类(吐温60、阿拉伯胶、低酯果胶)、浓度、水相pH值对于上述乳系PIT值的影响,分析了PIT值和贮存稳定性的关系。
|
| 关 键 词： | 相转型温度(PIT) 乳化稳定性 水—甜橙油 |
The Study of Phase Inversion Temperature (PIT) of Sweet Orange Oil-Water Emulsiom |
| |
| W e n Y u q u a n Z h e n Y u z h i.The Study of Phase Inversion Temperature (PIT) of Sweet Orange Oil-Water Emulsiom[J].Journal of Qiqihar University(Natural Science Edition),1991(4). |
| |
| Authors: | W e n Y u q u a n Z h e n Y u z h i |
| |
| Institution: | W e n Y u q u a n Z h e n Y u z h i
(Beijing Institute of Food Industry)
Song Quancai
(Beijing Institute of Technology College of Chemical Engineering and Materials) |
| |
| Abstract: | The stability of emulsions determines the shelf life of food emulsions It has been observed that the Phase Inversion Temperature (PIT) mor correctly and exactly demonstrates this property mentioned above. In this work a study has been made of evaluation of the PIT of some food sweet orange oil - water emulsions. The influence of the type and concentration of emulsifiers. pH of water phase upon the PIT of emulsions has been studied and discussed. |
| |
| Keywords: | Phase inversion temperature (PIT) Emulsion stability Sweet orange oil water |
| 本文献已被 CNKI 等数据库收录！ |
