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KMID : 1024420150190010033
Food Engineering Progress
2015 Volume.19 No. 1 p.33 ~ p.40
Effects of Blending Schemes on the Rheological Properties and Dispersion Stability of Saengshik Beverages
Lee Ju-Yeon

Mok Chul-Kyoon
Abstract
The blending schemes of Saengshik powder with water were established to retain the dispersion stability of the Saengshik beverage in order to develop a ready-to-drink type product. The effect of the blending on the rheological properties and the dispersion stability of Saengshik beverage were determined. The Saengshik beverages, blended with low shear force for a short time, showed dilatant fluid characteristics, while those with high shear force for a long time had pseudoplastic fluid ones. The consistency of Saengshik beverage increased with the blending speed and time. Saengshik beverage blended at low shear showed rheopexy while becoming time independent by a highshear blending action. A logarithmic model fitted well to the changes in backscattering light flux with the rest time of Saengshik beverage. Based on sedimentation kinetics, the migration speed of clear front, and the thickness of sedimented layer, Saengshik beverage with maximum dispersion stability was obtained by a high shear blending at 15,120 rpm for 25 s.
KEYWORD
Saengshik, beverage, blending schemes, rheological properties, dispersion stability, sedimentation
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