emulsión

Full Papers Product Design in Food Industry Using the Example of Emulsification By Heike P. Schuchmann* and Helmar Schubert Designing a product according to the consumers' needs is one of the key targets in food industry. Having once defined the target product properties, it is of imperative importance to know which microstructure of the product is required (property function) and how the target microstructure can then be determined by process parameters (process function). Many food products are emulsions, either during production and/or in the moment of distribution and consumption. This review intends to depict the design of emulsions according to target needs. Even if we concentrate on typical food emulsions as an example, the concept can be widely applied, since emulsification in other branches of industry is governed by the same principles. 1 Introduction As all branches of industry, food industry intends to gain money by selling products. Most food products are offered to individual consumers. By choosing a product and buying it at a certain price the consumer defines its market value. To maximize sales, one of the key targets in food industry therefore is designing the products according to the consumers' needs. This review intends to present a concept of designing food emulsions. First, the principles of product design will be presented. Then, we will concentrate on emulsion and emulsification basics. Based on these basics, emulsion property and emulsification process functions will be given. While property functions are rarely known for food, the process functions in emulsification have been widely investigated within the last years. Using these functions, three examples of emulsion product design will finally be given for products of different functionalities. 2 Product Design in Food Industry In principle, product design involves three steps: defining the target product properties, establishing the product property function and, finally, determining the process functions. The very first step of designing a product is to define the target product properties . The definition of target properties of food products usually is not done by a single person only, but by several groups: for sure, the consumer wants a special quality. However, consumers do not judge a food product by measuring quality parameters, but by using their personal sense organs. The result of sensorial judging by human beings rarely depends on objective measurement, but on several additional factors, such as culture, education, or personal experience. Thus, ªtheº target quality does not exist. Considerable sums are therefore spent on market research, its results being the base for the definition of a target quality from the consumers' point of view. Besides these studies, marketing has to take into consideration packaging, logistics, overall company strategy, as well as cost aspects. In addition, at this early state of product design, R&D process engineers should already consider consequences for raw materials, product handling and processes, and production engineers should try to foresee future production problems. Taking into consideration all these different aspects, the target product will finally be defined by measurable (sensorial and physico- chemical) quality parameters. The second step in product design is to determine the property function, which was suggested by Rumpf [1]. The property function gives the functionality between product microstructure and its properties: product property = f (microstructure) Property functions are widely investigated by food rheology specialists [2]. In the case of foods, many property functions are known only approximately, and highly depend on product recipe. Thus, they have to be determined anew for each product composition. Knowing the product microstructure, the process functions [3,4] have finally to be determined. Process functions summarize the impact of process parameters on the product microstructure: micro-structure = f (process parameters) Knowing these functions, the required microstructure can be adjusted by process parameters. The determination of Eng. Life Sci. 3 (2003) 2, Ó 2003 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim 0930-7516/03/0202-0067 $ 17.50+.50/0 67 ± [*] Dr.-Ing. H. P. Schuchmann-Karbstein (author to whom corresponding should be addressed), Institute of Process Engineering, Federal Research Center for Nutrition, Haid-und-Neu-Str. 9, D-76131 Karlsruhe; Prof. Dr.-Ing. habil. H. Schubert, Institute of Food Process Engineering, Karlsruhe University, D-76128 Karlsruhe, Germany. 1618-0240/03/0202-0067 $ 17.50+.50/0

Upload: marioh1919

Post on 25-Sep-2015

8 views

Category:

Documents

1 download

Report

Download

Embed Size (px):

DESCRIPTION

Emulsión

TRANSCRIPT

! " # ! $ ! ! %! ! ! ! !

& !! !!

! ! #%' ! ( # ! )

! !! # !! ! ! ! ! !! *! ! ! !

! + %! ! !! !! !

, ! ! - ! !! #

# !! ! ! ! - !! . !

!

# ! ! .

! . !! ! !% # /0 ! %1!

! ! !!! !! , ! 23 ! ! ! ! ! ! # !! !! !! ! ! (! ! #

2 456 # ! -

7

8 ! !! 496 , ! %! !

# :

4;
!! ! 8 ! ' !

$! ! ! !! ! , ! ! ! & ! ! !

! ! ) 5 M ! ! ! !((( "( ((!( "( ! % , ! ! ! # !! ( ! ! !!

hydrophilic lipophilic

O

W

water-in-oil (w/o)oil-in-water (o/w)

w o o w

emulsifier: small molecular high molecularweight: surfactants weight, e.g. protein

surfactant only protein only protein and surfactant

$!-

# !! ! 4D6 , !' ! !! ! ! M ! M! !! & !!! !! !!& ! !! ! ! (!'# ! !( (

! !! ! ! ! , ! ! ! $! ! !! ! ) 5 !' !! ! I!!(!! %!

# !! !!

! !! ! ) 5 !' ! !

! # !! D# (!! !!

! # !' ! ! ! !)!! ! ! !! #!

I !!' ! ! D

, ! ! ! !! ! !! ( % (! ! ! ! (! !!

! !! # ! ! M ! ' ! M ! ! ! "!! # ! ' ! ! ! ! !

! '

, ! ! ! ! !! ! ! ! ! ! # !!!!)9 %

!! 4E6 # !

( !

! (! &

! ! !- ! ' ! ! , !! !! ! !!#

! ! ! ,

! ! ! #

EL 9==; *,>$?(@1 @! A 3 1 :A& * 5E5L(=9
! !

! ! ' I!! ! N 5 !

! , ! !

, ! ! '

!! !! !

# !' ! ( !! !! ( , !! !! , ! , ( ! 2(( !! ! ! # D= >" ! ! ! ! ! ' 4E6 !!

! # ! 5 ! 5=== >" # !! ( '''! # ( ''! ! # ' ''! ! ! ! ''! ! ! 4C6 2 ! ( (' ''! $%! ' ''! . !'4L6 . 4B6 ! ! 45=6 ! ( ' ! ! ! ! ! !! ! 4C6K ! 455596# ! !

! N 5

' ! 1 ! ! ! %

, ! ! O 5L ' ! ' !!! ! ( & !! ! !! ! ! !

! 4D6 J ! ! ! ! ! ! !! 45;5"! !!

! ,

! ! M! !! N 5P ! !

, !

'

! !( # ! !' ! !! ! ,!! !' 45D5E6 , ( ' (

! # !'

! !2

! &!(! ! 45C6 !( 45L6 # !! 9 ( D=HL= P ! !( !! ! N ;

! ' ! 45D5C6, ! ( ' 45E6

45B6 !( %!

! ' ! !' !

& ! ! ! # # !!

! %! , ) ; !( ! E= P ! ! ! !! ! '# (!! !

>(E= ( ! (!!! (

9==; 9 9==; *,>$?(@1 @! A 3 1 :A& * =B;=(CD5E"=;"=9=9(==EB F 5CD=GD="= EB

rotor-stator-machines, e.g. colloid mill high-pressure homogenizers

ultrasonic waves microporous membranes

$! ! !
! !(!! # L= ) ! # (!!(!# Q! ' !

! !! ! ! (! ! ! !! + ) ; ! ' ! # ! ' ' !' ! #

!

$! ! !! ! ! " ' # ! "! )
* O* O ;

*
+ !! ! $ 59 5D ) ! ! !! %% #

! ! 8 ' !!) D ! ! ;=P

! #! !' !! !! >$M(5= !! ! (! # ! ) ! ! ! ! !!(!! ! ! # 9=+ ( (

' ! ''! ! !!! ! , !! !

! !! ! !! ! , ! ! !' ( ' %! . ''! !' ! ! ( ! ! , ! ! %! ! ! ! !! ! !' !! ! ! 4C9B6 # ''! ! !! ! ! 45=6 I! ! . 4B5=6$! ! !(

! ! ! ' ! ( ' ! ! !

! + ! ! ! ! ' ) E ! %! , !' ! !! ! & ! !

! ! ! 4;=6 I ! !! ! , !

! !! ! # N ; 45D6 ) D !

! !

, (! !

!

45C6 #

! !

!'$! ! ! ' !! ! )%! ! ! ! ! 45E;56& ! !

! 8 ! 5 ( '

' ;D ! ! ''! 9=== ! ! '''! + ( (' !

! ;H;== ) D # ! !! (

C9 9==; *,>$?(@1 @! A 3 1 :A& * 5E5L(=9
" $

, ! !

! % ! ! # ! !! !! ! 4;9;;6 # ! ! !'

!

! !! $! ! ! ! 4E6 M! ! !' ! ! ! ! ! !# ! !! !

4' ;96 & !! !# ! !! !! ! !! ! ! 4;$?(@1 @! A 3 1 :A& * =B;=(CD5E"=;"=9=9(==C; F 5CD=GD="= C;

RSMLEO-10

1

10

100

104 105 106 107 108

mea

n dr

opl

et d

iam

ete

r x 3

,2

/ m

spec. energy Ev / (J/m3)

HPHLEO-10

HPH:tv = 0.001 - 0.01 s

HPH - egg yolk--> emulsions break

RSM:tv = 0.1 - 10 s

RSMegg yolk

% 8 ! ! 2I - ( 8- ( '
# &'

& ' ! !' # E; ED ! !() ( !

% ) L %! !(( ! !!!! # !! ! ! , ! ! M ! !!, ( ' (

! ''! ! ! , ! ! !

! ''! ! ''! # %! ! ! , ! !

! , ! ! !!

# !!! ! !( 4;=6, ! !(

! !

45E6 #

( !! !

#

# "

8 !! ! %!- !! ,# 5 ! #

!(

!- !! ! !!! & ! ! & ! !

! !! & %(! !
: I ! ! ! #

( ! !'

! #% ; & !( ! ! ( # !! ! ! # $ 5$?(@1 @! A 3 1 :A& * =B;=(CD5E"=;"=9=9(==CD F 5CD=GD="= CD
-+.

# )A )( &,)")$, & ,(!! )") $U ! # ! $11$ ;

) #! J T 9EH9L 9==5 4