Mechanical Action
Is the mechanical stress to which food has been
subjected to before and during production like beating, grinding,
homogeinization etc, It affect dispersion. Stirring of custard to prevent
clumping and beating of curdled custards reduces the size of the particles and
increases dispersion of fat globaules.
subjected to before and during production like beating, grinding,
homogeinization etc, It affect dispersion. Stirring of custard to prevent
clumping and beating of curdled custards reduces the size of the particles and
increases dispersion of fat globaules.
Heating
Changes
in muscle protein during cooking are usually rather drastic. The following
changes occur as muscle is heated such as loss of the juice, loss of muscle enzyme
activity or increasing the temperature may bring about a greater or lesser
degree of dispersion. The heating of water increases its dispersion. The
dispersion that globules in milk is increased by the application of heat to the
milk, but when proteins are coagulated by heat the degree of dispersion is
decreased.
in muscle protein during cooking are usually rather drastic. The following
changes occur as muscle is heated such as loss of the juice, loss of muscle enzyme
activity or increasing the temperature may bring about a greater or lesser
degree of dispersion. The heating of water increases its dispersion. The
dispersion that globules in milk is increased by the application of heat to the
milk, but when proteins are coagulated by heat the degree of dispersion is
decreased.
PH
It
is 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.
is 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.