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Home >Food Processing: Techniques and Technology > Archive > Volume 23, Issue 4, 2011 > INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS

S.A. Ivanova a
,
Bakanov M. V. a
Affiliation
a Kemerovo Institute of Food Science and Technology
Copyright ©Ivanova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The stochastic model allowing to study the process of gas-liquid disperse system destruction and formation has been created. The particularity of this model is the fact that the foaming process is characterized by mathematical expectation and dispersion of the bubble numbers and the destruction process by a function being of one of the parameters of the mathematical expectation.
Keywords
Aerated milk products, stability, stochastic model, mathematical expectation, dispersion
REFERENCES
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Contents
Abstract
Keywords
References
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