Science and Technology of Food Industry

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WANG Li-ping, ZHU Ya-jing, FENG Xu-qiao, TAN Bin. Study on influence of homogenization parameters on the stability of oats milk[J]. Science and Technology of Food Industry, 2014, (18): 324-327. DOI: 10.13386/j.issn1002-0306.2014.18.064
Citation: WANG Li-ping, ZHU Ya-jing, FENG Xu-qiao, TAN Bin. Study on influence of homogenization parameters on the stability of oats milk[J]. Science and Technology of Food Industry, 2014, (18): 324-327. DOI: 10.13386/j.issn1002-0306.2014.18.064
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Study on influence of homogenization parameters on the stability of oats milk

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  • This paper mainly aimed at the stability problem of oats milk, the pressure and numbers of homogenization on the stability of oats milk by using dispersion analyzer and laser particle size analyzer was studied. The results showed that the oats milk with the particle size of 7.5μm and Slope values of 1.43%/h were more stable when the homogenization condition was 50 MPa for two cycles.
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