Sedimentation field-flow fractionation: Size characterization of food materials

The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment

“…The mean droplet diameter for the fat droplets eluted according to the normal mode of operation correlates with the literature values published for commercially available bovine milk (Jussila et al, 1997). Although the values obtained for milk samples which were not thermally processed (control) were higher compared to the ones documented by other researchers using the same methodology (Saeseaw et al, 2005), the size distributions were within the theoretical limits (<1 lm). Additionally, in agreement with the previous study, chocolate milk exhibited lower mean particle diameter compared to full-fat milk.…”

“…Densities of all milk samples were assumed to be similar to polystyrene latex for calculations, i.e. 1.05 g cm À3 (Saeseaw et al, 2005). All measurements were carried out in triplicate and data are presented as the mean and standard deviation.…”

“…SdFFF has been applied in the past for the characterization of food materials (Farmakis, Koliadima, & Karaiskakis, 2002;Mozersky, Farrell, & Barford, 1991;Saeseaw, Shiowatana, & Siripinyanond, 2005;Udabage, McKinnon, & Augustin, 2003;Udabage, Sharma, Murphy, McKinnon, & Beckett, 1997). Moreover, SdFFF has been employed to study the effect of heat treatment on the particle size of skim milk (de Kruif, 1998).…”

Calcium-Fortified Soymilk

“…Bovine milk provides a better mouth-feel than cereal milk because bovine milk is creamier, while cereal milk is watery. Therefore to produce cereal milk with favourable mouth-feel, its particle diameter should be 400-500 nm [ 37 ] . A commercial bovine milk and a commercial CFSM had mean particle diameters of 450 and 420 nm, respectively, and they both exhibited creaming [ 38 ] .…”

Rheological characterization of Poly(ethylene oxide) and carboxymethyl cellulose suspensions with added solids

“…Many foods are suspensions of solid particles randomly distributed in a continuous medium (Newtonian or non-Newtonian fluid) such as: tomato puree, peanut butter, salad dressing (Rao, 1999;Saeseaw, Shiowatana, & Siripinyanond, 2005;Tadros, 2010). Considerable attention is given in the literature to the rheology of suspensions of particles in Newtonian fluids like starch granules in water (Bertolini, 2010;Rao, 1999).…”