Advanced

The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids

Lalwani, Shruti LU and Khezri, Morvarid LU (2019) KLGM01 20191
Food Technology and Nutrition (M.Sc.)
Popular Abstract
Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. This problem can be overcome with the help of mixing hydrocolloid in a High Shear Mixer which facilitates efficient dispersion of hydrocolloid.
In this project, the aim was to understand the effect of High Shear Mixer on the properties like viscosity, stability and texture of each hydrocolloid. Various parameters like mixing time, temperature... (More)
Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. This problem can be overcome with the help of mixing hydrocolloid in a High Shear Mixer which facilitates efficient dispersion of hydrocolloid.
In this project, the aim was to understand the effect of High Shear Mixer on the properties like viscosity, stability and texture of each hydrocolloid. Various parameters like mixing time, temperature and speed of the mixer were altered and their effect on different concentration of hydrocolloid was observed. Also, the behaviour of hydrocolloids were compared both in water and different food product, for example,
apple juice and chocolate milk. The different hydrocolloids used in this project were Xanthan, CMC, Pectin, Gellan and kappa-Carrageenan, which were chosen based on their application in beverage and dairy products.
Hydrocolloid solution was prepared in a 25 litres High Shear Mixer by varying different parameters to understand the impact of mixing on the product. Both apple juice and chocolate milk containing hydrocolloids were also prepared in the High Shear Mixer. The produced samples were analysed with the help of a rheometer (viscosity and yield stress) and texture analyser (Stevens value). Stability tests were performed for chocolate milk with the help of centrifugation. Altering parameters like mixing speed, temperature and time have an influence on the viscosity and texture of the hydrocolloid solution. In general, at low concentration of hydrocolloids in water, no effect of time, temperature and speed of mixing was observed, as the viscosity of the system was very low. While at higher concentration,mixing time and temperature were important parameters as it affected both the viscosity and texture of the hydrocolloid solution. Further, the observed behaviour of hydrocolloids in water was different from their behaviour when they were dispersed in the food matrix. Hydrocolloids can be affected by different factors like pH, ions, sugar, proteins, etc. in food which influences their properties. (Less)
Please use this url to cite or link to this publication:
author
Lalwani, Shruti LU and Khezri, Morvarid LU
supervisor
organization
alternative title
Effekten av icke-stärkelse hydrokolloider i en högskjuvningsblandare
course
KLGM01 20191
year
type
H2 - Master's Degree (Two Years)
subject
keywords
food technology, livsmedelsteknologi
language
English
id
8982998
date added to LUP
2019-07-04 11:36:43
date last changed
2019-07-04 11:36:43
@misc{8982998,
  author       = {Lalwani, Shruti and Khezri, Morvarid},
  keyword      = {food technology,livsmedelsteknologi},
  language     = {eng},
  note         = {Student Paper},
  title        = {The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids},
  year         = {2019},
}