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Noticias
R&D Technology | Study on Suspension Mechanism and Influencing Factors of Beverage & Dairy
Suspension principle
In the case of a small Reynolds number, the resistance of a spherical object moving in a fluid is equal to the radius of the spherical object, the velocity, the viscosity of the fluid and the product of 6π. This law is called Stokes' law.
If an object falls in the fluid due to its own weight, its final speed is:
Influencing Factor
Suspension evaluation criteria: Suspension scoring standard 0-5 points: 0 points means completely sinking bottom, and 5 points means all particles floating state.
As shown below:
Effect of density ρ on suspension
The effect of system density on suspension was investigated by adding different amounts of white sugar.
The results are shown in Table 1:
Table 1: Effect of solution density (solids) on product suspension
series |
White sugar usage% |
Viscosity/cp |
Suspension score |
gel/points |
Hanging Wall |
Particle radius/nm |
|---|---|---|---|---|---|---|
1 |
5 |
12.1 |
0 |
0 |
0 |
273 |
2 |
10 |
13.6 |
2 |
0 |
0 |
274 |
3 |
12 |
13.7 |
3 |
0 |
0 |
278 |
4 |
15 |
15.0 |
4 |
0 |
0 |
275 |
Conclusion: As the density of the system increases, the suspensibility of the particles increases.
Effect of viscosity coefficient
The viscosity of the system was increased by adding a thickening colloid, and the effect of the viscosity of the system on the suspension was investigated.
Table 2:Effect of viscosity coefficient
Series |
Thickener Dosage /% |
Viscosity 25℃ |
Suspension/point |
After 3 Days(Suspension/point) |
Gel/point |
1 |
0.2 |
14.5 |
0 |
0 |
0 |
2 |
0.3 |
16.4 |
1 |
0 |
0 |
3 |
0.4 |
20.5 |
2 |
0 |
0 |
4 |
0.5 |
35.2 |
3 |
1 |
0 |
5 |
0.6 |
40.2 |
4 |
2 |
0 |
6 |
1.0 |
100 |
5 |
3 |
0 |
Remarks: The suspension score is 0-5 points, 0 points means completely sinking bottom, and 5 points means all particles floating state.
It can be seen from Table 2 that as the viscosity of the system increases, the suspension effect of the peanut increases, but after the product is allowed to stand for 3 days, the particles will sink, so the system viscosity alone cannot satisfy the stable suspension. And the viscosity is increased to a certain extent, and the taste and flavor are deteriorated.
Conclusion
By analyzing the law of stokes, it is found that increasing the density of the system can increase the suspension of the particles and achieve the desired suspension effect, which will make the amount of white sugar added too high, and it is impractical to apply in the product.
At a certain density, adjusting the particle size and system viscosity can only slow down the tendency of the particles to sink or float, and can not completely solve the suspension problem.
Therefore, to solve the particle suspension problem, the product needs to be solved by the gel system while thickening the product. The product suspension effect is achieved by the combination of the thickening colloid and the gel colloid.
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