Application of a Laser Diffraction Method for Determination of Stability of Dispersion Systems in Food and Chemical Industry |
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Authors: | M Kowalska A ?bikowska |
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Institution: | 1. Faculty of Materials Science, Technology and Design , Technical University in Radom , Poland mkowalska7@vp.pl;3. Faculty of Food Sciences , Warsaw University of Life Sciences (SGGW) , Poland |
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Abstract: | Laser diffraction was used for determination of particle size of various emulsions. Mean particle size, fractions' number, and dispersion coefficients of tested systems are presented. Stability of greasing emulsions in relation to their pH was also tested. It was found out that determination of droplet size distribution in fat emulsions allows prediction of their properties (stability). The parameter may be helpful in selection of appropriate production process parameters, composition, and control of marketed emulsion systems during their storage. The purpose of the study was to determine applicability of a laser diffraction method for evaluation of stability of selected dispersion systems in food and chemical industry.![id=](/na101/home/literatum/publisher/tandf/journals/content/ldis20/2013/ldis20.v034.i10/01932691.2012.739953/20130927/images/medium/ldis_a_739953_o_uf0001.gif) |
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Keywords: | Emulsions particle size stability |
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