Microstructural method for determination of food emulsion systems dispersity
Studies on microstructure of model emulsions showed that growth in the intensity of ultrasound fluctuations effect in the range of up to 200 W promotes formation of a highly dispersed structure, and increase in the durability of emulsion treatment by ultrasound fluctuations is advisable within certain limits, exceeding of which leads to the system destabilization due to emergence of fat droplets adhesion phenomena