Mechanical Action
The
mechanical stress to which food has been subjected to be fine and during
production like grinding, homogeinization beak, affects dispersion. Grinding of
cereal, stirring of custard to prevent clumping and beating of curdled custards
reduces the size of the particles and increases dispersion of fat globules.
mechanical stress to which food has been subjected to be fine and during
production like grinding, homogeinization beak, affects dispersion. Grinding of
cereal, stirring of custard to prevent clumping and beating of curdled custards
reduces the size of the particles and increases dispersion of fat globules.
Heating
Increase
in temperature may bring about greater or lesser dispersion when milk is
heated, dispersion of fat glubules in milk increases when protein are heated
coagulation takes place which decreases the degree of dispersion.
in temperature may bring about greater or lesser dispersion when milk is
heated, dispersion of fat glubules in milk increases when protein are heated
coagulation takes place which decreases the degree of dispersion.
PH
The
addition of acid to milk causes casein to clot and decreases dispersion.
Alkalis bring about greater dispersion of cellulose and pectin in fruits and
vegetables during cooking making them mushy.
addition of acid to milk causes casein to clot and decreases dispersion.
Alkalis bring about greater dispersion of cellulose and pectin in fruits and
vegetables during cooking making them mushy.
