مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

1,375
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

STUDY OF PHYSICOCHEMICAL PROPERTIES OF RICE BRAN OIL IN WATER MICROEMULSION: EFFECT OF ULTRASOUND AND CONCENTRATION OF TWEEN 80

Pages

  21-30

Abstract

 Rice bran oil in water emulsions were prepared in different ratios of GUM ARABIC (AG) and WHEY PROTEIN CONCENTRATE (WPC) and in the presence of Tween 80 emulsifier with and without using ULTRASOUND. Droplet size and viscosity of produced emulsions were studied in different concentrations of emulsifier Tween 80 (0, 0.5, 1, 2 and 4%). Statistical results indicated the emulsion droplet size decreased significantly (p<0.05) with increasing up to 2% concentration of Tween 80 and in lower than 60% of biopolymer blended (AG/AG+WPC). Viscosities of emulsions were increased as emulsifier Tween 80 increased. Also, the preparation of emulsions using ULTRASOUND were resulted a significant decrease in the emulsion droplets sizes. However, at concentration of 1% tween 80, droplet size of emulsion gradually decreased as the ratio of GA to biopolymer blend increased. While in higher concentration of emulsifier (4%) there was no such trend. Although, statistical analysis indicated these changes were not significant (p<0.05).

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    RAZAVIZADEH, B.M., KHANMOHAMMADI, F., & AZIZI, S.N.. (2015). STUDY OF PHYSICOCHEMICAL PROPERTIES OF RICE BRAN OIL IN WATER MICROEMULSION: EFFECT OF ULTRASOUND AND CONCENTRATION OF TWEEN 80. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 21-30. SID. https://sid.ir/paper/72169/en

    Vancouver: Copy

    RAZAVIZADEH B.M., KHANMOHAMMADI F., AZIZI S.N.. STUDY OF PHYSICOCHEMICAL PROPERTIES OF RICE BRAN OIL IN WATER MICROEMULSION: EFFECT OF ULTRASOUND AND CONCENTRATION OF TWEEN 80. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):21-30. Available from: https://sid.ir/paper/72169/en

    IEEE: Copy

    B.M. RAZAVIZADEH, F. KHANMOHAMMADI, and S.N. AZIZI, “STUDY OF PHYSICOCHEMICAL PROPERTIES OF RICE BRAN OIL IN WATER MICROEMULSION: EFFECT OF ULTRASOUND AND CONCENTRATION OF TWEEN 80,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 21–30, 2015, [Online]. Available: https://sid.ir/paper/72169/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top