Evaluation of the effects of some additives and pH on surface tension of aqueous solutions using a drop-weight method

Journal of Food Engineering

Volumn 70, Issue 2, 2005, Pages 219-226

  Permprasert, Jomsurang ^a   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Food additives; Harkins Brown correction factor; Hydrocolloids; Organic acids

Indexed keywords

COLLOIDS; ORGANIC ACIDS; PH EFFECTS; SODIUM CHLORIDE; SUGAR (SUCROSE); SURFACE TENSION; THERMOMETERS;

DROP-WEIGHT METHODS; HARKINS-BROWN CORRECTION FACTORS; HYDROCOLLOIDS; OCTANOIC ACID;

FOOD ADDITIVES;

MANIHOT ESCULENTA;

EID: 17444408189     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.045     Document Type: Article

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