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http://dx.doi.org/10.5762/KAIS.2013.14.3.1252

The Manufacturing Characteristics of Magnesium Chloride Emulsion by Different Rotational Speed of Homomixer as Soybean Curd Coagulant  

Hong, Seung-Seok (Dept. of Food science and technology, Kongju National University)
Park, Won-Jong (Dept. of Food science and technology, Kongju National University)
Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management Chungwoon University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.14, no.3, 2013 , pp. 1252-1257 More about this Journal
Abstract
This study was used homomixer as one of the manufacturing method to establish optimal manufacturing condition with magnesium chloride emulsion as coagulant. The more rotational speed of homomixer was fast, the more particle size of magnesium chloride emulsion was minute. The particle size was distributed between 1 and $5{\mu}m$. The more minute particle size of emulsion had an effect on increasing viscosity of emulsion and delay of oil phase separation during storage period, so the quality of magnesium chloride emulsion had correlation with dispersed phase particle size. After all the experiments, when manufacturing magnesium chloride emulsion, it used more than 10,000 rpm of rotational speed of homomixer, it showed the best result as coagulant according to the state of texture and the water separation ratio of soybean curd.
Keywords
Homomixer; Magnesium chloride emulsion; Rotational speed; Soybean curd coagulant;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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