publication . Article . 2002

Influence of tribomechanical micronization and hydrocolloids addition on enthalpy and apparent specific heat of whey protein model solutions

Zoran Herceg; Vesna Lelas; Suzana Rimac-Brnčić;
Open Access English
  • Published: 01 Jan 2002 Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025, Copyright policy)
  • Publisher: Croatian Dairy Union
Abstract
Knowledge of thermophysical properties, especially the phase transitions temperature, specific heat and enthalpy, are essential in defining the freezing process parameters as well as storage conditions of frozen food. In this work thermophysical properties of 10% model solutions prepared with 60% whey protein concentrate (WPC) with various hydrocolloids addition (HVEP, YO-EH, YO-L i YO-M) were investigated. Powdered whey protein concentrate was treated in equipment for tribomechanical micronization and activation at 40000 rpm (Patent: PCT/1B99/00757) just before model solutions preparation. Particle size analysis was performed using Frich –laser particle sizer “...
Subjects
free text keywords: tribomechanical micronization, thermophysical properties, whey proteins concentrate, hydrocolloids, Dairying, SF221-250
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Mljekarstvo
Article . 2002
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