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Method for determining the coalescence dynamics of gas vesicles forming in hydrated mixtures containing gluten proteins, preferably in wheat dough

机译:测定含麸质蛋白的水合混合物中,优选在小麦面团中形成的气泡聚结动力学的方法

摘要

determination of the dynamics of gas bubbles formed by koalescencji in hydrated mixtures containing protein glutenowe, especially in pastry wheat by setting growth rate radius spherical gas bubbles rrp /? (t) on the basis of measurements of the pressure p (t) and viscosity. (t) cake during expansion (t), according rrp /? (t) = p (t) / (4? (t)), and rrv (t),on the basis of measurements of volume v (t) and its growth rate rv (t) during expansion (t) and density niegazowej phase samples. and assuming their immutable numbers, according rrv (t) = 1 / (1 - (rv (t)) / (v (t) - 1 /?) ] 1 - 3 - 1, the test sample containing cake, raising agent, where measurements are made continuously, characterized by that,the sample weight initial me not more than 5 g, formed in the form of a disc is placed in the slot (1) of a width (h) of not more than 10 mm, formed between the plates grzejnymi (2, 2 ') attached to a measurement system reometru (3) and directly in the axis of symmetry of these h wafers (2, 2 ').from the start of measurement, raises the temperature of heating plates (2, 2 '), preferably at 1u00b0c - s - 1, until the question of good 130u00b0c, after which is maintained at that level until the end of the measurement.at the same time, raising temperature, subjected sample study in reometrze whose upper plate (2) carries out the movements rotacyjno - sanders, due to sinusoidalnie raised torque of fixed amplitude and non-destructive structure samples, with fixed frequency os cylacji not less than 1s - 1.during this test, the measurement system reometru (3) shall be recorded with the same frequency volume normal force fn (t), amplitude deformation u015bcinaju0105cego? a (t) and collects the diameter sample d (t) measured in half its thickness (h / 2) by at least four sensors (4) shipmentdistributed evenly around the sample and the results obtained are converted into volume v (t) and the rate of growth of the rv (t), the pressure p (t) and viscosity. (t), and with these values determined index speed koalescencji rci (t), with dependence: rci (t) = 1 - ((1 + rrp /? (t)) / (1 + rrv (t))] 3 and index koalescencji you (t) dependence: you (t) = 1 - (1 - 1 / f - rci (t0)) - (1 - 1 / f - rci (t0 + 1 / (f)).(1 - 1 / f - rci (t), where: f is the frequency of sampling, t0 is the time the expansion test.
机译:通过设置生长半径半径球形气泡rrp来确定koalescencji在含有蛋白质谷氨酸的水合混合物中,特别是在糕点小麦中形成的气泡动力学。 (t)基于压力p(t)和粘度的测量值。 (t)膨胀期间的蛋糕(t),根据rrp /? (t)= p(t) /(4?(t))和rrv(t),基于体积v(t)及其在膨胀(t)和密度期间的增长率rv(t)的测量niegazowej相样品。并假设它们的不变数,根据rrv(t)= 1 /(1-(rv(t)) /(v(t)-1 /?)] 3-1-1,包含蛋糕的测试样品,连续进行测量的起毛剂,其特征在于将以圆盘形式形成的初始重量不超过5 g的样品放入宽度(h)不超过10的槽(1)中在连接到测量系统reometru(3)的平板grzejnymi(2,2')之间形成的mm,直接在这些h晶片(2,2')的对称轴上形成。从测量开始,温度升高加热板(2,2'),最好在1 s-1处,直到质量为130 u00b0c,然后保持在该水平直到测量结束。同时升高温度,在reometrze中进行样本研究,其上板(2)进行旋转旋转运动,这是由于固定振幅的正弦振动提高了固定振幅的扭矩和无损结构样本, y cylacji不小于1s-1.在此测试期间,应使用相同频率的体积法向力fn(t)记录振幅的测量系统reometru(3),振幅变形为 n。 a(t)并通过至少四个均匀分布在样品周围的传感器(4)收集直径厚度d(t)在其厚度(h / 2)一半处测量的结果,并将获得的结果转换为体积v(t), rv(t),压力p(t)和粘度的增长率。 (t),并使用这些值确定索引速度koalescencji rci(t),并具有以下依赖性:rci(t)= 1-(((1 + rrp /?(t)) /(1 + rrv(t))]] 3和索引koalescencji you(t)依赖关系:you(t)= 1-(1-1 / f-rci(t0))-(1-1 / f-rci(t0 + 1 /(f)) 。(1-1 / f-rci(t),其中:f是采样频率,t0是扩展测试的时间。

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