Dispersion is a system in which particles are dispersed
in a continuous phase of different state or composition. The changes that occur
in the dispersion of food particles are as follows
in a continuous phase of different state or composition. The changes that occur
in the dispersion of food particles are as follows
1.
Mechanical
action
Mechanical
action
2.
PH
PH
3.
Heating
Heating
4.
The
amount of water present
The
amount of water present
5.
Enzyme
action
Enzyme
action
1.
MECHANICAL ACTION: is the mechanical stress to which food has been
subjected to before and during production like beating, grinding,
homogenization etc. it affects dispersion. Stirring of custard to prevent
clumping and beating of curdled custard reduces the size of the particle and
increases dispersion of fat globules.
MECHANICAL ACTION: is the mechanical stress to which food has been
subjected to before and during production like beating, grinding,
homogenization etc. it affects dispersion. Stirring of custard to prevent
clumping and beating of curdled custard reduces the size of the particle and
increases dispersion of fat globules.
2.
PH: it is the addition of acid to milk which causes casein to clot and
decrease dispersion. Alkalis bring about greater dispersion of cellulose and
pectin in fruits and vegetables during cooking, making them mushy.
PH: it is the addition of acid to milk which causes casein to clot and
decrease dispersion. Alkalis bring about greater dispersion of cellulose and
pectin in fruits and vegetables during cooking, making them mushy.
3.
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 increase 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
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 increase 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
4.
THE AMOUNT OF WATER PRESENT: if water is present in excess, it will cause
dispersion and prevent settling
THE AMOUNT OF WATER PRESENT: if water is present in excess, it will cause
dispersion and prevent settling
5.
ENZYME ACTION: this may cause increase or decrease dispersion of foods. The proteinase
enzyme in flour increases the dispersion of gluten, clotting of milk on
addition of rennin is an example of decreased dispersion of protein
ENZYME ACTION: this may cause increase or decrease dispersion of foods. The proteinase
enzyme in flour increases the dispersion of gluten, clotting of milk on
addition of rennin is an example of decreased dispersion of protein
