書誌事項
- タイトル別名
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- Particle Size Effect of a Food Emulsifier on Antifoaming Action in Casein Solution
- カゼイン ヨウエキチュウ ノ キホウ ソシ コウカ ニ オヨボス ショクヒンヨ
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Particle size effect of a food emulsifier on antifoaming action in casein solution was examined by measuring air volume in froth and dynamic surface tension.<BR>Casein solutions contained sucrose lauric acid ester (L195) as an antifoaming agent and sucrose palmitic acid ester (P1670) as a dispersion agent. Air volume changed with the concentration of P1670 and particle size of L195. L195 particle size at more than 6μm had particular capacity for antifoaming action, and at which dynamic surface tension was considerably reduced. L195 particle size exceeding 6μm was thus defined as the effective antifoaming diameter (EAD). At more than EAD 89% in casein solutions, antifoaming ability was enhanced.
収録刊行物
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- 日本油化学会誌
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日本油化学会誌 47 (3), 269-275,292, 1998
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390001204091531904
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- NII論文ID
- 10002275338
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- NII書誌ID
- AN10512582
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- ISSN
- 18841996
- 13418327
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- NDL書誌ID
- 4424549
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- データソース種別
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- JaLC
- NDL
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- CiNii Articles
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- 使用不可