The International Symposium on Food Rheology and Structure (ISFRS 2006)
SHELF LIFE PREDICTION OF LIQUID FOOD PRODUCTS BASED ON MULTISAMPLE ANALYTICAL CENTRIFUGATION
Dietmar Lerche, Titus Sobisch and Stefan Kuechler
A considerable fraction of food products are dispersions (emulsions, suspensions, suspoemulsions). Therefore, not only the microbiological and chemical stability matters, but the separation stability has also to be characterized.
Centrifugation is the only method truly to accelerate physically sedimentation or creaming processes of food dispersions. Multisample analytical centrifugation with photometric detection is a tool for efficient screening of dispersions based on determination of creaming/sedimentation velocity.
It was evaluated how to deduce the separation stability using measurements under centrifugal acceleration based on the analysis of the velocity versus g-force (RCF relative centrifugal acceleration) relation.
Multisample analytical centrifugation is an efficient tool to measure the physical separation stability of liquid food products at different RCF values which enables one to deduce the behaviour under normal gravity, i.e. the calculation of physical shelf life.
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