Lecture 7 2-02-10

Lecture 7 2-02-10 - -Comminution -Emulsify or Homoginize,...

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-Comminution -Emulsify or Homoginize, increase surface area to volume. Can lead to more oxidation and molecular interaction -More uniformity can lead to better mixing -If you don’t get to elastic stress limit (yield point), object returns to original form -important variables for emulsion is the volume of dispersed phase, continuous phase. Size of droplets, smaller more stable. Composition of the solution and how it interacts. Ex. Milk, mayonnaise, soap Coalesce, one bubble added to another bubble. Homogenization is more severe than emulsifying. Pressure homogenizer, high speed mixers, hydroshear, ultrasound Viscocity, texture of fluid and semi-solid products. Rheology. Water holding capacity. 1) Chopping, cutting, slicing and dicing: (a) large to medium (stewing steak, cheese and sliced fruit for canning) (b) medium to small (bacon, sliced green beans and diced carrot) (c) small to granular (minced or shredded meat, flaked fish or nuts and shredded vegetables). Milling to powders or pastes of increasing fineness (grated products > spices > flours
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at UGA.

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Lecture 7 2-02-10 - -Comminution -Emulsify or Homoginize,...

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