| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - Byl charakterizován vliv UHT záhřevu a homogenizace na reologické a funkční vlastnosti smetany ke šlehání s obsahem karagenanu 0, 0,02 a 0,04% v plazmě. Z hodnocení distribuce velikosti částic vyplynulo podstatné snížení velikosti tukových kuliček homogenizací, ale ještě před tvorbou agregátů kaseinu a karagenanu docházelo též ke tvorbě jejich shluků. Homogenizace významně zvýšila viskozitu všech vzorků smetany. Jak smetana s přídavkem karagenanu tak po homogenizaci vykazoval tixotropní chování. Homogenizace zhoršovala šlehatelnost, obsah karagenanu zlepšoval stabilitu pěny šlehačky. (cs)
- The aim of this work was to characterise the influence of UHT treatment and homogenization on rheological and functional properties of whipping cream (fat content 30 %) in relation to adding <-carrageenan (0, 0.02 and 0.04 % in milk plasma). The influence of processing on these samples of cream was observed by determination of the clusters, aggregates and fat globules size distribution, which was measured by laser diffraction and further viscosity, which was determined using rotational rheometer. The diameter of fat globule decreased significantly by homogenization. However, clusters were produced before the carrageenan-casein micelles aggregates. The homogenization significantly increased the apparent viscosity of all samples of cream. Tixotropic behaviour was observed by adding carrageenan and also by homogenization. Furthermore, the functional properties of whipped cream samples were characterised and compared. The whippability (whipping time) was significantly impaired by homogenization. It was
- The aim of this work was to characterise the influence of UHT treatment and homogenization on rheological and functional properties of whipping cream (fat content 30 %) in relation to adding <-carrageenan (0, 0.02 and 0.04 % in milk plasma). The influence of processing on these samples of cream was observed by determination of the clusters, aggregates and fat globules size distribution, which was measured by laser diffraction and further viscosity, which was determined using rotational rheometer. The diameter of fat globule decreased significantly by homogenization. However, clusters were produced before the carrageenan-casein micelles aggregates. The homogenization significantly increased the apparent viscosity of all samples of cream. Tixotropic behaviour was observed by adding carrageenan and also by homogenization. Furthermore, the functional properties of whipped cream samples were characterised and compared. The whippability (whipping time) was significantly impaired by homogenization. It was (en)
|
| Title
| - Influence of processing and kappa-carrageenan on rheological and functional properties of whipping cream.
- Vliv zpracování a karagenanu na reologické a funkční vlastnosti smetany ke šlehání (cs)
- Influence of processing and kappa-carrageenan on rheological and functional properties of whipping cream. (en)
|
| skos:prefLabel
| - Influence of processing and kappa-carrageenan on rheological and functional properties of whipping cream.
- Vliv zpracování a karagenanu na reologické a funkční vlastnosti smetany ke šlehání (cs)
- Influence of processing and kappa-carrageenan on rheological and functional properties of whipping cream. (en)
|
| skos:notation
| - RIV/60461373:22330/08:00021216!RIV09-MSM-22330___
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/08:00021216
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - whipping cream; UHT; carrageenan; homogenization; rheological properties; particle size (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...i/riv/nazevZdroje
| - CHISA 2008 - 18th International Congress of Chemical and Process Engineering
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Štětina, Jiří
- Kováčová, Renáta
|
| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Česká společnost chemického inženýrství
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)