TURBISCAN分析仪评估食品乳化体系稳定性的研究进展  

Application and research process of TURBISCAN analyzer in evaluating the instability of food emulsification system

作　　者：杨晋杰 邵国强 王胜男[1] 曲丹妮 刘贺[1] YANG Jinjie;SHAO Guoqiang;WANG Shengnan;QU Danni;LIU He(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学

出　　处：《渤海大学学报（自然科学版）》2019年第3期217-223,共7页Journal of Bohai University:Natural Science Edition

基　　金：国家自然科学基金项目(No:31972031)

摘　　要：基于多重光散射技术的Turbsican分析仪可用于直观、快速、准确检测食品乳化体系的稳定性.介绍了Turbsican分析仪的工作原理,重点综述了背散射光(Backscattering,ΔBS)、介绍了Turbsican分析仪的工作原理、透射光(Transmission,ΔT)、Turbsican稳定性指数(Turbsican stability index,TSI)、乳析指数及粒径四种分析方法评估乳状液稳定性的研究进展,旨在为其在食品乳化体系稳定性的研究提供参考.The turbiscan analyzer based on the multiple lightscaterring,which can be used to detect the stability of food emulsification system directly,rapidly,and accurately.This paper introduced the working principle of turbiscan analyzer firstly.Then reviewed majorly its application and research process in evaluation of destabilization adopting four methods,which included the backscattering(ΔBS),transmission(ΔT),turbiscan stability index(TSI),milk analysis index,and particle size.The aim is to provide the reference for the study on the stability of turbiscan analyzer in the food emulsification system.

关 键 词：多重光散射 Turbiscan分析仪 乳化体系稳定性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]