|
Titre :
|
Hygrometric measurements for the evaluation of the stability of model food emulsions
|
|
Auteurs :
|
P. Pittia ;
A. Gambi ;
C. Lerici
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1997
|
|
Format :
|
p. 177-184
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés:
|
EMULSION
;
PRODUIT ALIMENTAIRE
;
HYGROMETRIE
;
MESURE
|
|
Résumé :
|
A non-destructive test is proposed, based on the measurement of the change in the relative humidity (%RH) needed to reach the equilibrium value (%ERH), which makes a comparative evaluation of the degree of dispersion between the aqueous and lipidic phase and the stability of emulsions. By measuring the rate to reach the %ERH, a kinetic index (k) has been introduced, describing the 'resistances' to the mass transport (water vapour) from the bulk emulsion to its surface and to the head space of the sample cell. To define this index a model of water adsorption to the gas-liquid interface of the bulk emulsion is described. The model is based on a formalism similar to that used to describe a Langmurian kinetic.
|
|
Source :
|
Food Research International, vol.30, n°3-4
|
