Sökning: "apparent viscosity degradation"

Hittade 2 uppsatser innehållade orden apparent viscosity degradation.

  1. 1. Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum

    Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Författare :Terese Bergecliff; [2016]
    Nyckelord :Mayonnaise; hydrocolloids; viscosity; stability; xanthan gum; guar gum; pH;

    Sammanfattning : Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. LÄS MER

  3. 2. An investigating study of apparent viscosity decrease in rose hip soup

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Anna Wernersson; [2016]
    Nyckelord :rose hip soup; enzymes; rose hip flour; apparent viscosity degradation; enzyme inactivation; α-amylase; rosehip soup;

    Sammanfattning : A rose hip soup manufacturing company has significant problems with a too low apparent viscosity of their product. Compiled historical data between the years 2007 and 2015 proves that the problem has been present for at least 8 years with many batches that does not live up to current quality standards. LÄS MER