Xaiv Lonnmeter rau kev ntsuas qhov tseeb thiab ntse!

Cov Emulsion Viscometers: Lawv Ua Haujlwm Li Cas thiab Yuav Tsum Saib Dab Tsi

Cov Txuj Ci Tseem Ceeb thiab Cov Ntsiab Cai ntawm Lub Cev

Cov emulsion viscometers yog tsim los ntsuas qhov viscosity hauv cov khoom sib xyaw ua ke.cov roj-hauv-dej emulsionszoo li mayonnaise. Cov ntsiab cai ntawm lub cev tom qab cov khoom siv no hais txog cov cwj pwm kua uas tsis yog Newtonian, suav nrog kev txiav-thinning thiab kev ntxhov siab ntawm cov zis. Hauv kev tsim mayonnaise, viscosity hloov pauv nyob ntawm seb lub zog siv li cas - feem ntau txo qis nrog kev sib xyaw sai dua, uas qhia txog qhov tseeb hauv kev sib tov, twj tso kua mis, thiab cov kab sau.

Cov thev naus laus zis tseem ceeb tshaj plaws suav nrog:

• Cov Viscometers Tig: Cov no siv lub spindle lossis lub core element tig rau hauv emulsion. Lub torque uas xav tau rau kev tig qhia txog viscosity. Txoj hauv kev no yog qhov nyiam rau kev ntsuas viscosity mayonnaise ncaj qha, hauv-qhov chaw vim nws ua raws li kev sib xyaw ua lag luam.
• Cov Viscometers uas muaj zog (Resonant): Cia siab rau lub probe uas co hauv cov khoom; kev hloov pauv ntawm kev teb ntawm kev co qhia txog qhov viscosity. Cov sensors no ua tau zoo hauv kev saib xyuas tas mus li ntawm cov viscosity ntawm mayonnaise hauv cov kab tsis siv neeg, tswj kev hloov pauv ntawm cov shear rates uas feem ntau tshwm sim hauv cov txheej txheem.
• Cov Viscometers Microfluidic: Siv cov emulsion me me los ntawm cov txheej txheem uas siv cov chip, muab kev tswj qhov viscosity thiab kev soj ntsuam cov qauv kom meej. Cov no tau tshwm sim hauv kev tshawb fawb rau kev sim qhov viscosity ntawm mayonnaise thiab kev txhim kho cov txheej txheem tiag tiag.

Ib qho tseem ceeb hauv kev ntsuas viscometry ntawm emulsion yog saib xyuas seb cov roj poob sib cuam tshuam li cas, vim tias qhov loj ntawm cov roj poob cuam tshuam ncaj qha rau cov qauv mayonnaise, kev ruaj khov ntawm emulsion, thiab kev ua haujlwm ntawm cov neeg sawv cev ruaj khov.

Cov Hom Muaj thiab Kev Tsim Khoom

Cov chaw tsim khoom siv ntau hom emulsion viscometer los tswj cov kev coj ua zoo tshaj plaws rau kev sib xws ntawm mayonnaise thoob plaws tag nrho cov khoom tsim tawm:

• Cov Viscometers Rotational Inline: Nruab rau ntawm cov kab sib tov lossis cov kab sau, cov no xa cov lus teb ncaj qha rau kev tswj qhov viscosity. Piv txwv li, lawv tuaj yeem ceeb toom thaum cov khoom tuab dhau lossis nyias dhau, txhawb nqa cov kev kho xws li kev hloov kho daim ntawv qhia lossis kev hloov pauv txheej txheem, yog li txhim kho cov qauv mayonnaise.
• Cov Viscometers Inline Vibrational: Siv dav rau kev saib xyuas cov txheej txheem ntawm cov roj-hauv-dej emulsions. Lawv txoj kev tsim ua rau lawv tsis tshua muaj kev cuam tshuam rau cov khoom tsim thiab zoo dua rau kev ua haujlwm ntev. Cov sensors vibrational ua rau muaj kev ntsuas qhov viscosity ntawm mayonnaise, ua rau lawv tseem ceeb rau cov chaw ua haujlwm siab.
• Cov Rheometers Siv Tau Hauv Rooj Zaum Los Yog Hauv Chaw Kuaj MobSiv rau kev tsim cov mis lossis kev sim ua ntu zus. Lawv muab kev sim ua kom pom tseeb ntawm cov emulsion viscosity, kos cov kab ntws rau cov khoom siv uas tsis yog Newtonian, thiab txhawb kev tshawb fawb txog cov yam ntxwv uas cuam tshuam rau qhov viscosity ntawm mayonnaise.
• Cov Txheej Txheem MicrofluidicCov khoom siv tshiab uas tab tom tshawb nrhiav thiab tsim kho tshiab. Txawm hais tias tseem tsis tau ua raws li tus qauv thoob ntiaj teb rau kev lag luam, lawv muab kev daws teeb meem zoo dua thiab cov qauv tsawg kawg nkaus thiab tau pom tias muaj kev cia siab rau kev tswj hwm inline mayonnaise viscosity yav tom ntej thiab kev kuaj mob sai.

Thaum ua kom zoo dua qub, cov tuam txhab feem ntau muab cov thev naus laus zis sib xyaw ua ke: cov sensors tig rau kev sim ua kom raug thiab cov sensors vibrational rau kev saib xyuas tas mus li uas ruaj khov, tsis tas yuav saib xyuas ntau.

Xaiv Cov Sensors rau Kev Ntxuav Cov Voj Voog, Kev Siab, thiab Kev Hloov Kub

Cov chaw ua zaub mov xav tau cov ntaub ntawv sensor thiab kev tsim kho uas tiv taus cov tshuaj ntxuav caustic (CIP / SIP), qhov kub nce siab, thiab kev hloov pauv siab:

• Cov ntaub ntawvXaiv cov sensors ua los ntawm cov hlau tsis xeb zoo, cov khoom siv ceramics, lossis cov khoom siv metamaterials tshwj xeeb. Cov no tiv taus xeb thiab tiv taus kev ntxuav hnyav, tiv thaiv kev ntsuas qhov tseeb thiab kev nyab xeeb ntawm cov zaub mov.
• Cov yam ntxwv tsim:Kev Them Nyiaj KubCov viscometers siab heev muaj cov algorithms compensation uas ua rau nws zoo ib yam li qub, ua kom cov viscosity nyeem tau raws li qhov kub thiab txias. Qhov no pab kom mayonnaise emulsion ruaj khov thiab tswj tau zoo txawm tias muaj kev hloov pauv ntawm qhov kub thiab txias hauv ib puag ncig lossis cov txheej txheem.
  • Tsawg qhov tawg lossis qhov ntim tuag, txo qhov kev pheej hmoo ntawm kev ua qias tuaj thiab ua kom yooj yim ntxuav.
  • Cov nto du thiab ci ntsa iab kom ua raws li cov qauv tsim qauv huv.
  • Lub tsev uas tiv taus siab kom tiv taus kev hloov pauv sai hauv cov kab ua khoom, tshwj xeeb tshaj yog thaum lub sijhawm tsim mayonnaise qhov twg kev sib tov thiab kev sau tuaj yeem ua rau muaj kev hloov pauv siab heev.
• Kev kam rau siabXaiv cov sensors uas ntsuas tau qhov siab tshaj plaws ntawm cov txheej txheem, kom ntseeg tau tias lawv xa cov txiaj ntsig txhim khu kev qha yam tsis muaj kev cuam tshuam kev saib xyuas thaum lub sijhawm hloov pauv lossis kev ntxuav.

Los ntawm kev sib txuas cov khoom siv ruaj khov, kev tsim qauv ntse, thiab kev them nyiaj kub / siab muaj zog, cov ntsuas viscometers niaj hnub no muab cov kev ntsuas txhim khu kev qha thiab txhawb nqa cov kev daws teeb meem rau mayonnaise tuab dhau lossis mayonnaise nyias dhau. Qhov no ua kom ntseeg tau tias cov khoom zoo sib xws, kev tsim khoom zoo, thiab kev ua raws li txoj cai.

Kev Sib Koom Tes Hauv Kev Ntsuas Viscosity Hauv Kab Hauv Cov Txheej Txheem Tsim Khoom Mayonnaise

Kev Tso Chaw Hauv Kab Tsim Khoom thiab Kev Koom Tes Nrog Automation

Rau kev ntsuas thiab tswj cov kua mayonnaise viscosity kom ntseeg tau, lub inline viscometer yuav tsum tau muab tso rau hauv qab ntawm lub emulsifier, qhov twg cov roj-hauv-dej emulsion ruaj khov thiab mus txog nws qhov rheological kawg. Qhov seem no yog cim los ntawm kev tsim kho tag nrho thiab laminar ntws, pab kom tsis txhob muaj kev cuam tshuam los ntawm kev sib xyaw, kev sib tov tsis tiav, lossis cov khoom stratified. Qhov chaw nyob ntawm no ua kom ntseeg tau tias qhov ntsuas viscosity cuam tshuam cov khoom tiav thiab txhawb nqa kev tswj hwm cov txheej txheem kom raug rau kev txhim kho cov qauv mayonnaise thiab ruaj khov cov mayonnaise emulsion.

Cov khoom siv xws li Lonnmeter inline viscometers zoo rau kev koom ua ke ntawm theem no. Lawv txoj kev tsim kho uas ruaj khov, stainless-steel thiab kev sib raug zoo nrog cov txheej txheem ntxuav-hauv-qhov chaw (CIP) ua tau raws li cov kev cai ntawm kev nyab xeeb zaub mov. Cov sensors no muab cov zis analog lossis digital, ua rau muaj kev sib txuas ncaj qha nrog SCADA, DCS, lossis kev ua haujlwm automation. Kev koom ua ke no ua rau muaj kev tswj hwm mayonnaise viscosity tiag tiag: cov ntaub ntawv los ntawm emulsion viscometer pub cov tshuab tsis siv neeg uas tswj cov yam ntxwv cuam tshuam rau mayonnaise viscosity, xws li cov nqi ntxiv roj thiab cov qib emulsifier, kom ntseeg tau tias cov qauv sib xws thiab txo qis kev hloov pauv ntawm ib pawg mus rau ib pawg.

Kev Teeb tsa thiab Kev Kho Kom Zoo Tshaj Plaws rau Kev Ua Haujlwm Txuas Ntxiv Mus

Kev ua haujlwm kom raug thiab txhim khu kev qha ntawm kev ntsuas viscosity emulsion inline yuav tsum tau teeb tsa thawj zaug thiab kev ntsuas tsis tu ncua. Cov kev coj ua tseem ceeb suav nrog:

Kev Teeb Tsa Zoo Tshaj Plaws:

• Muab lub probe ntsia rau hauv ib ntu ntawm cov yeeb nkab uas muaj qhov ntws ruaj khov, homogenous - feem ntau yog post-emulsifier, pre-packaging lossis filling.
• Tsis txhob mus rau thaj chaw uas muaj cua ntsawj heev, cov qhov tsis txav, lossis cua nkag.

Cov Txheej Txheem Calibration:

• Siv cov kua dej uas siv tau los ntsuas qhov tseeb ntawm cov khoom siv los ntawm NIST, zoo dua yog cov roj av, ntawm lub sijhawm teem tseg kom paub tseeb tias cov khoom siv ntsuas raug.
• Tsis txhob siv cov roj silicone thiab cov kua uas tsis sib haum nrog cov mayonnaise.
• Ua raws li cov qauv xws li ASTM, ISO, thiab DIN rau kev ntsuas lub voj voog, kev taug qab, thiab kev teeb tsa ua haujlwm.
• Tswj kev tswj qhov kub kom raug nyob ib puag ncig thaj chaw ntsuas, vim tias qhov kev hloov pauv ntawm qhov kub thiab txias cuam tshuam rau qhov viscosity ntawm mayonnaise.

Cov Kev Xav Txog Kev Ua Haujlwm:

• Xaiv hom sensor thiab qhov ntau thiab tsawg ua haujlwm raws li mayonnaise qhov viscosity thiab shear rates.
• Xyuas kom tseeb tias lub sensor nyob rau hauv qhov chaw rau kev yooj yim txij nkawm thiab kev ntxuav tsis tu ncua.

Kev paub dhau los hauv kev lag luam thiab kev tshawb fawb los ntawm cov phooj ywg qhia txog qhov tseem ceeb ntawm kev kho thiab saib xyuas tsis tu ncua, nrog rau kev txheeb xyuas tsis tu ncua kom tiv thaiv kev hloov pauv thiab tiv thaiv kev ntsuas tas mus li, siab.

Kev ntes, kev tshuaj xyuas, thiab kev ua haujlwm ntawm cov ntaub ntawv viscosity

Kev ntes cov ntaub ntawv tas mus li los ntawm lub emulsion viscometer hloov pauv cov txheej txheem tsim mayonnaise:

Kev Saib Xyuas Lub Sijhawm Tiag Tiag:

• Lub sensor ntws cov kev ntsuas viscosity mus rau hauv lub kaw lus automation, hloov kho cov txheej txheem txhua ob peb feeb.
• Kev saib xyuas tiag tiag ua rau muaj kev hloov kho tam sim ntawd rau kev siv roj thiab kev sib tov, ua kom cov mayonnaise emulsion ruaj khov thiab tshem tawm kev kwv yees tes.

Kev Tshuaj Xyuas Cov Ntaub Ntawv:

• Cov platform tsis siv neeg tshuaj xyuas cov qauv, cim qhia qhov sib txawv ntawm cov ntsiab lus teeb tsa (cov kev coj ua zoo tshaj plaws rau kev sib xws ntawm mayonnaise).
• Cov kws tshuaj ntsuam xyuas tuaj yeem taug qab cov duab kos ntawm cov sijhawm, rho tawm cov yam ntxwv ntawm kev suav lej (qhov nruab nrab, qhov sib txawv ntawm tus qauv), thiab sib piv cov kev hloov pauv viscosity rau cov txheej txheem txheej txheem (ntxiv cov khoom xyaw, kev poob siab kub).

Cov Txheej Txheem Ua Haujlwm:

• Yog tias qhov viscosity hloov mus sab nraud ntawm qhov xav tau - ua rau mayonnaise tuab dhau lossis nyias dhau - lub kaw lus yuav ua rau muaj kev kho kom raug:
  • Rau "mayonnaise cov kua tuab dhau": txo qhov ntxiv roj, nce theem dej, lossis kho qhov ceev ntawm kev sib tov.
  • Rau "mayonnaise cov kua nyias dhau": nce qhov koob tshuaj emulsifier, qeeb qeeb ntxiv roj, lossis txo cov dej.

Kev siv cov khoom siv hauv kev lag luam qhia tau tias muaj kev txo qis ntawm cov khoom siv raw, kev ua haujlwm rov ua dua zoo dua, thiab ROI hauv ib xyoos vim yog kev ua haujlwm tsawg dua, kev rov qab hu dua, thiab cov nqi tsis raws li qhov tau teev tseg.

Kev daws teeb meem xws li Sensor Fouling lossis Drift

Cov roj emulsion uas muaj roj ntau xws li mayonnaise feem ntau yuav ua rau lub sensor tsis huv, qhov twg cov khoom sib sau ua ke ntawm cov chaw sensor, ua rau kev ntsuas tsis meej. Cov kev coj ua zoo tshaj plaws rau kev txo cov kev pheej hmoo no suav nrog:

Kev Teeb tsa thiab Tsim Qauv Sensor:

• Nruab lub sensor rau hauv cov kav dej, tig lub hau probe tawm tsam qhov ntws kom txhawb kev ntxuav nws tus kheej thiab txo qis kev sib sau ua ke.

Cov Khoom Siv Tiv Thaiv Kev Ua Phem:

• Qhia cov khoom sib tov zoo li qub (piv txwv li, daim kab xev ntswj lossis Kenics) sab saud ntawm lub sensor. Cov khoom siv no ua rau muaj kev kub ntxhov thiab kev sib tov, tiv thaiv kev sib sau ua ke thiab khaws cia qhov ntsuas qhov tseeb ntawm mayonnaise viscosity.
• Nyiam cov khoom sib tov uas muaj qhov loj sib xws kom tiv thaiv tau qhov av qias ntau tshaj plaws.

Kev Txij Nkawm thiab Kev Ntxuav:

• Tshawb xyuas thiab ntxuav lub sensor tsis tu ncua, ua raws li lub sijhawm teem tseg uas tsim nyog rau kev tsim mayonnaise.
• Xaiv cov sensors uas sib xws nrog CIP los pab txhawb kev ua haujlwm huv thiab txo cov sijhawm ntxuav tes.

Kev Tswj Xyuas Drift:

• Ua ke kev ntxuav niaj hnub nrog kev ntsuas tsis tu ncua raws li cov qauv siv.
• Saib xyuas cov zis sensor rau qhov hloov maj mam; ua kom cov ceeb toom tsis siv neeg yog tias cov nyeem ntawv txawv dhau qhov txwv uas tso cai.

Cov kev tshawb fawb tsis ntev los no hauv kev tsim cov chocolate thiab mayonnaise txhawb nqa cov txheej txheem no, sau tseg qhov txo qis ntawm kev ua qias tuaj thiab kev ntsuas ruaj khov dua thaum siv qhov kev taw qhia zoo tshaj plaws thiab kev sib xyaw zoo li qub. Kev saib xyuas tas li rau cov kev coj ua no ua kom ntseeg tau tias kev sim emulsion viscosity txhim khu kev qha thiab cov khoom zoo tshaj plaws thoob plaws hauv cov txheej txheem tsim mayonnaise.

Kev Txhim Kho Cov Qauv Mayonnaise: Kev Siv Cov Ntaub Ntawv Viscosity

Kev Ntsuas Cov Lus Qhia Hauv Kev Tswj Xyuas Txheej Txheem

Kev ntsuas qhov viscosity ntawm mayonnaise hauv kab muab cov lus teb tam sim ntawd, ua rau cov neeg teb xov tooj tuaj yeem kho ob qho tib si cov txheej txheem tsim mayonnaise thiab cov txheej txheem txuas ntxiv. Cov lus teb no yog los ntawmntsuas viscositysxws li covLonnmeteremulsion viscometertau teeb tsa ncaj qha rau hauv cov kav dej tom qab emulsification, qhov twg cov roj-hauv-dej emulsion tsim cov ntaub ntawv txhim khu kev qha. Cov ntaub ntawv viscosity tiag tiag txhawb nqa kev siv roj, dej, thiab emulsifier, pab ua kom muaj kev sib xws thiab kev ruaj khov ntawm txhua qhov kev tsim khoom. Tsis zoo li kev sim viscosity offline ib txwm muaj, kev saib xyuas inline txo qis kev lag thiab tso cai rau kev cuam tshuam sai, uas yog qhov tseem ceeb rau kev zam kev pov tseg khoom thiab tswj hwm cov kev coj ua zoo tshaj plaws rau kev sib xws mayonnaise.

Kev Kho Kom Zoo Dua Lub Sijhawm Tiag Tiag

Cov qauv viscosity ntawm mayonnaise, uas pom tau los ntawm kev sim inline emulsion viscosity, yog qhov tseem ceeb rau kev kho cov zaub mov txawv. Piv txwv li, yog tias qhov viscosity - raws li ntsuas los ntawm lub emulsion viscometer - poob qis dua lub hom phiaj, cov txheej txheem kho kom raug lub sijhawm tiag tiag tuaj yeem ua rau emulsifier lossis hydrocolloid dosing nce ntxiv. Cov emulsifiers xws li konjac glucomannan (KGM), whey protein (WP), lossis modified starch raug titrated los teb rau viscosity feedback. Hauv mayonnaise uas muaj roj tsawg, hydrocolloids xws li guar gum lossis Dioscorea cag extracts raug ntxiv maj mam kom txhawb viscosity, them rau qhov poob ntawm qhov ncauj los ntawm kev txo cov rog thiab ua kom cov roj hauv dej emulsion ruaj khov. Cov kab txuas ntxiv tuaj yeem kho cov khoom xyaw pub los ntawm cov twj tso kua mis, thaum cov haujlwm batch teb rau viscosity setpoint alarms, xyuas kom meej tias kev kho kom raug nrog cov kev ntsuas tiag tiag.

Kho Cov Mayonnaise Uas Tuab Los Yog Nyias Dhau

Cov Kev daws teeb meem Mayonnaise tuab dhau

Thaum mayonnaise tuab dhau, qhov nyeem viscosity sai sai qhia txog qhov sib txawv. Cov kev daws teeb meem suav nrog:

• Txo cov emulsifier lossis hydrocolloid loading:Cov co-emulsifier concentration qis dua txo cov viscosity pom tseeb thiab tiv thaiv cov qauv zoo li gel.
• Kev nce theem dej:Ua tib zoo titrating ntxiv dej dilutes lub emulsion, coj viscosity nyob rau hauv lub ntau yam xav tau.
• Txo qhov shear thaum lub sijhawm sib tov:Qhov ceev ntawm rotor-stator qis dua ua rau muaj cov roj me me dua thiab nyias dua.

Cov txheej txheem no khaws cia qhov ruaj khov ntawm cov emulsion thiab qhov ncauj thaum rov qab kho qhov kis tau. Cov neeg teb xov tooj tuaj yeem siv cov lus tawm tswv yim online los ntawm cov cuab yeej ntsuas kev ntxhib los xyuas kom meej tias qhov kho tau zoo.

Cov Kev daws teeb meem Mayonnaise uas nyias dhau

Yog tias mayonnaise nyias dhau, qhov no yuav pom tau los ntawm qhov tsis muaj viscosity hauv kab. Cov kev daws teeb meem suav nrog:

• Ua kom cov emulsifier/hydrocolloid concentration ntau ntxiv:Ntxiv KGM, WP, guar gum, lossis modified starch ua rau viscosity zoo dua thiab ua kom cov emulsion ruaj khov.
• Kev kho cov rog hauv cov rog:Kev ua kom cov roj ntau ntxiv hauv cov kev txwv ntawm cov tshuaj ua rau muaj viscosity ntau ntxiv thiab ua rau lub qhov ncauj zoo dua.
• Kev sib xyaw ua ke siab heev:Kev nce tus nqi shear ua rau cov tee dej me me nrog cov viscoelasticity thiab creaminess ntau dua.

Cov tshuab sib tov thiab cov khoom xyaw tsis siv neeg teb rau cov ntaub ntawv tswj viscosity, txo qhov tsis ua haujlwm kho thiab txo qhov tsis ua raws li qhov yuav tsum tau ua.

Kev Sib Npaug ntawm Kev Ruaj Ntseg, Kev Xav Hauv Qhov Ncauj, thiab Kev Ua Haujlwm Zoo

Kev ua tiav qhov zoo tshaj plaws ntawm mayonnaise yog nyob ntawm kev sib haum xeeb ntawm kev ruaj khov, kev hnov ​​​​​​qhov ncauj, thiab kev ua haujlwm zoo, txhua yam raug coj los ntawm cov ntaub ntawv viscosity tiag tiag.

• Kev Ruaj Ntseg:Cov txheej txheem ob lossis ntau yam emulsifier—xws li KGM-WP blends lossis Pickering emulsion siv cov hmoov txhuv nplej—muab kev ruaj khov thiab lub sijhawm khaws cia zoo heev. Cov hydrocolloid ntau ntxiv txo cov creaming index, tswj kev ua kom emulsion zoo.
• Qhov ncauj:Qhov viscosity ntawm cov twj paj nruag muaj feem cuam tshuam nrog kev xav ntawm cov neeg siv khoom - qhov nyeem ntau dua yuav ua rau cov mayonnaise nplaum dua, yooj yim rau kev muab tais, thiab nthuav dav. Kev txiav ua kom nyias nyias ua rau muaj cov qauv zoo nkauj ob qho tib si hauv kev siv diav thiab ntawm lub qhov ncauj.
• Kev Ua Haujlwm Zoo:Kev ntsuas qhov viscosity ntawm mayonnaise hauv kab txo cov kev cuam tshuam ntawm tus neeg teb xov tooj, ua kom yooj yim kho, thiab txhawb kev txhim kho tas mus li. Kev ruaj khov ntawm emulsion thiab cov qauv tseem raug tswj, txawm tias muaj kev kho tsis siv neeg thiab cov tswv yim txo cov rog.

Cov platform txawj ntse ntawm cov txheej txheem sib txuas cov ntaub ntawv tswj kev viscosity, tsav tsheb kev saib xyuas ua ntej thiab txhim kho cov txheej txheem tsim mayonnaise ntxiv. Qhov tshwm sim yog cov mayonnaise emulsion ruaj khov, tsim rau cov neeg siv khoom nyiam thiab kev cai lij choj, thaum txo qis lub sijhawm tsis ua haujlwm thiab cov khoom pov tseg.

Kev Txheeb Xyuas Txog Kev Tshawb Fawb thiab Kev Xyaum Ua Lag Luam

Cov Hydrocolloid-Enhanced Emulsions: Kev Ruaj Ntseg thiab Kev Sib Xws Zoo Dua

Cov hydrocolloids xws li cov hmoov txhuv nplej hloov kho, Dioscorea rotundata derivatives, thiab konjac glucomannan yog siv dav los txhim kho qhov ruaj khov, viscosity, thiab cov qauv ntawm mayonnaise. Hauv cov roj-hauv-dej emulsion systems, cov hydrocolloids no ua haujlwm ua ob qho tib si thickening agents thiab emulsifiers, ua rau cov droplet me me thiab txhim kho kev sib cais theem tiv thaiv. Piv txwv li, pregelatinized mov starch ntawm 200 mg / mL concentration tsim cov emulsion index ntawm 100% thiab qhov nruab nrab droplet loj me me ntawm ~ 17 μm. Qhov no ua rau cov qauv sib xws thiab txee ruaj khov, uas yog qhov tseem ceeb rau kev tswj hwm mayonnaise zoo thoob plaws hauv kev khaws cia thiab kev thauj mus los. Txawm li cas los xij, cov hydrocolloid ntau dhau (piv txwv li, 400 mg / mL mov starch) tuaj yeem ua rau tsis ruaj khov, qhia txog qhov tseem ceeb ntawm kev noj tshuaj zoo tshaj plaws rau kev tswj hwm viscosity zoo thiab emulsion stabilization.

Konjac glucomannan, thaum sib xyaw nrog whey protein, ua rau muaj kev sib koom tes: cov tee dej me me faib tawm (mus txog 12.9 μm), cov qauv zoo li gel, thiab viscoelasticity ntau dua. Cov cwj pwm no ncaj qha txhawb nqa cov yam ntxwv zoo li qhov ncauj thiab kev nthuav dav, ob qho tib si tseem ceeb rau kev txaus siab ntawm cov neeg siv khoom thiab cov kev coj ua zoo tshaj plaws rau kev sib xws ntawm mayonnaise.

Cov Lwm Txoj Hauv Kev Siv Cov Khoom Siv Cog Qoob Loo Rau Cov Khoom Siv Emulsifiers Ib Txwm Muaj Thiab Lawv Cov Kev Cuam Tshuam Rau Viscosity

Kev hloov mus rau cov txheej txheem tsim cov mayonnaise uas huv thiab cov nroj tsuag tau ua kom muaj kev tshawb fawb sai dua txog lwm cov emulsifiers xws li cov hmoov txhuv nplej hloov kho. Cov emulsions Pickering, uas tau ruaj khov los ntawm cov hmoov txhuv nplej uas tau ua ntej gelatinized, ua tiav cov ntsuas emulsion siab thiab xa cov qauv ruaj khov, creamy yam tsis muaj qe yolk lossis cov surfactants hluavtaws. Kev tshuaj xyuas rheological lees paub qhov nce viscosity thiab viscoelasticity thaum qhov concentration thiab gelatinization degree nce. Cov kab ke ua los ntawm cov nroj tsuag no txhawb nqa kev nrhiav khoom tshiab thiab cov lus thov tsis muaj allergen, thaum kev sim sensory txuas cov qauv hmoov txhuv nplej hloov kho rau kev txhim kho creaminess thiab kev xav zoo hauv qhov ncauj - cov yam tseem ceeb uas cuam tshuam rau kev xaiv ntawm cov neeg siv khoom thiab kev txhim kho cov qauv. Qhov tseem ceeb, qhov kev thov ntawm cov khoom xyaw no yog sib phim los ntawm lawv lub peev xwm ua haujlwm los tswj cov viscosity ruaj khov dhau sijhawm, raws li qhia los ntawm kev ntsuas tas li hauv kev sim emulsion viscosity.

Nkag Siab Txog Kev Siv Shear Behavior los Kho Kom Zoo Li Qhov Sensory Profile

Mayonnaise muaj tus cwj pwm shear-thinning, txhais tau tias nws cov viscosity txo qis nrog rau kev nce ntawm shear rate - ib qho khoom tseem ceeb rau kev ua, kev faib tawm, thiab kev hnov ​​​​​​qhov ncauj. Cov hydrocolloid emulsions raws li cov nroj tsuag qhia tau hais tias pseudo-plasticity (flow index n ≈ 0.15–0.49), ua rau muaj kev ruaj khov, creamy sensory profiles txawm tias nyob rau hauv qis dua qib rog. Rheological parameters xws li cia modulus (G') tshaj qhov poob modulus (G'') qhia txog ib tug gel-zoo li, elastic qauv tseem ceeb rau lub cev thiab firmness. Tribometry thiab qhov ncauj shear kev ntxhov siab tshuaj xyuas corroborate tias kev txhim kho tus cwj pwm ntws ncaj qha txhim kho qhov kev pom creaminess thiab textures, txhawb nqa cov lus thov sensory. Cov kev paub no txhawb nqa cov neeg tsim khoom los kho cov qauv rau cov yam ntxwv viscosity tsom, muab cov kev daws teeb meem rau mayonnaise tuab dhau lossis nyias dhau los ntawm kev sib npaug hydrocolloid cov ntsiab lus thiab cov txheej txheem mob.

Qhov Tseem Ceeb ntawm Cov Cuab Yeej Siv Ruaj Khov rau Kev Ntsuam Xyuas Zoo Li Qub

Kev ntsuas viscosity emulsion niaj hnub yog qhov tseem ceeb rau kev lees paub zoo hauv kev tsim mayonnaise. Cov viscometers ruaj khov inline xa cov ntaub ntawv tas mus li, lub sijhawm tiag tiag rau kev saib xyuas thiab tswj cov txheej txheem. Cov cuab yeej no muaj cov qauv hlau tsis xeb rau kev ua haujlwm huv thiab ruaj khov, haum rau ob qho tib si Newtonian thiab tsis yog Newtonian kua, thiab tuaj yeem hloov kho nrog kev cuam tshuam tsawg kawg nkaus. Lawv qhov rov ua dua siab (± 0.2%) thiab kev daws teeb meem zoo tshem tawm kev vam khom rau kev kuaj qeeb lossis kev hloov pauv ntawm tus neeg teb xov tooj, tso cai rau kev kho tam sim ntawd thiab kev tswj hwm cov qauv zoo tshaj plaws.

Tsis tas li ntawd xwb, cov txheej txheem siab heev xws li kev kawm tshuab-raws li lub zeem muag khoos phis tawj muab kev ntsuam xyuas viscosity tsis sib cuag thiab kev hloov kho sai, tshwj xeeb tshaj yog muaj txiaj ntsig zoo hauv cov khoom tshiab lossis cov khoom lag luam sib txawv. Cov kab ke rheological inline pab txhawb kev cuam tshuam ua ntej, txo cov khib nyiab, xyuas kom meej tias cov khoom sib xws, thiab tiv thaiv kev nyab xeeb zaub mov - txhua yam tseem ceeb rau kev ruaj khov mayonnaise emulsion thiab xyuas kom meej cov kev coj ua zoo tshaj plaws hauv kev tswj hwm thiab ntsuas viscosity mayonnaise.

Cov Lus Nug Feem Ntau

Dab tsi txhais cov txheej txheem tsim mayonnaise ua cov roj-hauv-dej emulsion?

Mayonnaise yog tsim los ntawm kev faib cov roj me me mus rau hauv cov dej uas txuas ntxiv mus, uas muaj qe qe, kua qaub (xws li kua txiv qaub lossis kua txiv qaub), thiab lwm yam khoom xyaw hauv dej. Cov qauv no tau ruaj khov los ntawm cov emulsifiers - qhov tseem ceeb tshaj plaws, cov protein los ntawm qe qe thiab qee zaum polysaccharides - kom ntseeg tau tias cov roj me me tseem nyob twj ywm. Cov roj-hauv-dej emulsion no yog qhov tseem ceeb rau mayonnaise cov qauv creamy thiab kev nthuav dav. Cov kev tsim kho tshiab kuj siv whey protein isolate lossis hydrocolloids los txhim kho kev ruaj khov ntawm emulsion thiab ua raws li cov mayonnaise ib txwm muaj thaum txhawb nqa kev yooj yim ntawm cov mis.

Vim li cas qhov viscosity ntawm mayonnaise thiaj li tseem ceeb hauv kev tsim khoom?

Qhov viscosity ua rau cov mayonnaise muaj zog, xws li qhov ncauj, qhov kis tau, thiab qhov tsos. Nws kuj ua haujlwm ua qhov kwv yees ntawm kev ruaj khov ntawm emulsion thiab lub sijhawm khaws cia. Qhov viscosity kom zoo ua kom txhua pawg ua tau raws li tus qauv xav tau - tuab dhau, thiab cov khoom nyuaj rau kis; nyias dhau, thiab nws yuav sib cais lossis tsis tuav nws cov duab. Qhov viscosity sib xws thoob plaws pawg yog qhov ntsuas tsis sib tham rau kev txaus siab ntawm cov neeg siv khoom thiab kev ua raws li txoj cai, tshwj xeeb tshaj yog vim qhov kev hloov pauv viscosity tuaj yeem qhia txog qhov teeb meem ntawm emulsion tsis ruaj khov lossis cov teeb meem ntawm cov qauv.

Yuav ntsuas qhov viscosity ntawm mayonnaise li cas thaum lub sijhawm ua tiav?

Cov ntsuas viscosity emulsion inline yog tus qauv hauv kev tsim cov mayonnaise niaj hnub. Cov sensors no tau teeb tsa ncaj qha rau hauv kab ntau lawm. Lawv muab cov ntaub ntawv tas mus li, lub sijhawm tiag tiag ntawm mayonnaise viscosity, teb tam sim ntawd rau txhua qhov kev hloov pauv ntawm cov txheej txheem. Cov thev naus laus zis suav nrog cov ntsuas viscosity rotational (feem ntau nrog T-bar lossis helical spindle rau kev koom tes zoo hauv cov qauv tuab, tsis yog Newtonian systems) thiab, nce ntxiv, cov txheej txheem computer-vision-based rau kev kwv yees viscosity siab. Cov txheej txheem no yog qhov tseem ceeb rau kev hloov kho sai thiab txo qhov kev pheej hmoo ntawm kev tsim cov khoom tsis raws li qhov xav tau.

Kuv yuav tsum ua li cas yog tias kuv cov mayonnaise tuab dhau los yog nyias dhau?

Rau mayonnaise uas tuab dhau:

• Txo qhov piv ntawm roj rau dej.
• Txo qhov concentration ntawm cov thickening agents (xws li hydrocolloids xws li xanthan gum).
• Xav txog kev ua kom cov txheej txheem emulsification txias kom tsis txhob muaj kev overdensification.

Rau mayonnaise uas nyias dhau:

• Ua kom cov emulsifier ntau ntxiv (qe qe daj, whey protein, lossis cov hydrocolloids ruaj khov xws li locust bean gum).
• Yog tias cov mis tso cai, nce cov roj ntau ntxiv.
• Txhim kho qhov homogenization los yog siv ultrasonication los txhim kho droplet tawg thiab stability.

Ob qho tib si cov qauv tsim thiab cov txheej txheem ua tiav - suav nrog qhov kub thiab txias, qhov ceev ntawm lub tshuab sib tov, thiab cov txheej txheem ntxiv cov khoom xyaw - tuaj yeem muaj kev cuam tshuam loj rau qhov viscosity kawg, yog li cov cuab yeej ua kom zoo dua qub xws li kev ntsuam xyuas rheological lossis cov txheej txheem teb feem ntau siv rau kev hu rau hauv qhov chaw zoo tagnrho.

Cov txiaj ntsig ntawm kev ntsuas viscosity hauv lub sijhawm tiag tiag, inline rau kev tsim mayonnaise yog dab tsi?

Kev ntsuas qhov viscosity ntawm mayonnaise hauv lub sijhawm tiag tiag muab cov txiaj ntsig zoo ntawm cov txheej txheem:

• Cov lus teb tam sim ntawd:Txhua qhov kev hloov pauv ntawm viscosity raug kuaj pom thiab kho tam sim ntawd - ua kom nrawm dua kev daws teeb meem thiab txo kev vam khom rau kev kuaj mob tom qab qhov tseeb.
• Txo cov khoom siv raw pov tseg:Cov kev hloov kho kev tswj cov txheej txheem tshwm sim thaum cov khoom raug tsim tawm, txo cov pawg pov tseg thiab kev siv cov khoom xyaw ntau dhau.
• Kev sib xws zoo dua:Cov khoom siv tseem sib haum nrog cov lus qhia tshwj xeeb, txo cov lus tsis txaus siab ntawm cov neeg siv khoom.
• Kev ua haujlwm zoo:Kev siv tshuab ua haujlwm txo qis kev ua haujlwm ntawm tes, txhawb kev hloov kho cov qauv sai, thiab pab kom rov qab tau nyiaj sai los ntawm kev txo qhov kev ncua sijhawm zoo thiab kev pheej hmoo ntawm kev ua raws li txoj cai.