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RHEOLOGICAL PROPERTIES AND OILINESS OF MONODISPERSED EMULSION GEL

RHEOLOGICAL PROPERTIES AND OILINESS OF MONODISPERSED EMULSION GEL
单分散乳液凝胶的流变性能和油性
批准号:
09660140
负责人:
GOHTANI Shoichi
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
项目状态:
已结题
起止时间:
1997 至 1998

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中文摘要
翻译
通过力学分析和感官评价,研究了油滴在琼脂凝胶基质中的作用。在凝胶制备的后续阶段,证实了平均液滴直径为1.5、3.3、6.5和12.2微米的单分散O/W乳状液的稳定性和均匀性。通过力学分析,研究了大变形和小变形条件下琼脂凝胶基质中油滴的影响。在大变形条件下,通过压缩和击穿试验考察了油滴对凝胶强度的影响。乳液凝胶的抗压强度随着油滴尺寸的增大和体积分数的增大而降低,而乳化凝胶的穿透强度不随油滴尺寸的增大而变化。在小变形试验中,评价了乳胶凝胶的蠕变行为和动态粘弹性能。随着油滴尺寸的增大,乳液凝胶的小变形实验测定值几乎保持不变。因此,为了揭示油滴对乳胶的影响,大变形下的压缩测量有助于区分油滴尺寸对乳胶流变性的影响。采用配对比较法对油滴平均直径为1.5、6.5和12.2微米的乳胶进行感官评价。评估小组由18名实验室学生组成。感官评价结果表明,含小油滴的样品硬度高于含大油滴的样品。大油滴样品比小油滴样品油性好。
英文摘要
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.
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会议论文
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
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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: --
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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)
DOI: --
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作者: []
通讯作者:
Preparation of food nano-emulsion by low-energy method
  • 批准号:
    23500930
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
  • 资助金额:
    $3.41万
  • 财政年份:
    2011
  • 负责人:
    GOHTANI Shoichi
  • 依托单位:
海外基金