EMI.JLSION STABILITY PREDICTION BASED ON ...

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micrometer graticule (with a least division of 2 pm). The measurements were carried out on known stable, semi-stable and unstable salad creams which had ...
EMI.JLSION STABILITY PREDICTION BASED ON OIL DROPLET COALESCENCE IN SALAD CREAMS STORED AT 55OC FOR 14 DAYS Oonagh Monahan and e.

UlNulty

Agricultural and Food Engineering Departrnent, University College Dublin Emulsion stability was assessed by measuring the number of oil droplets above and bclow 5 pm in various salad creams stored at 55oC over fourtecn days. The oil droplets were measured by light microscopy using an Olympus microscope whose binocular was fitted with a

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IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOL. 14, NO. 2,I99O

micrometer graticule (with a least division of 2 pm). The measurements were carried out on known stable, semi-stable and unstable salad creams which had initial average particle sizes of approxiamtely 2.5 and 8 pm, respectively. After 14 days at 55oC the smaller Particles (

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