Dispersions and changes in dispersions
9 important questions on Dispersions and changes in dispersions
What is an disperse system?
What particles can be dispersed?
–Air bubbles
–Water, moisture
–Fat droplets, crystals
–Fibers (meat, vegetables, fruit)
–Starch granules
–Protein aggregates
–Macromolecules / hydrocolloids
On which scales do dispersed systems work?
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On what does the interaction between components have a influence?
The interaction between components change during processing and storage. How?
What are the disperse fases?
- Foam (air-liquid/ air-solid)
- Dispersions: added particles
Crystals in sugar solutions/fat-oil mixtures/chocolate
Solutions with macromolecules (starch/protein/pectin)
- Fibers (meat, vegetables), cells (apple sauce)
Which factors influence the stability of dispersions?
- Particle size d
- Gravity g
- Viscosity
Which factors are relevant for the sedimentation or creaming rate?
–Difference in density between particle phase and liquid phase Δ
What means a positive and a negative velocity?
Negative = creaming
The question on the page originate from the summary of the following study material:
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