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A radioactive tracer technique for the study of dough mixing
Author(s) -
Axford D. W. E.,
Coppock J. B. M.,
Cornford S. J.,
Drysdale S.,
Harrison A.,
Winteringham F. P. W.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080408
Subject(s) - mixing (physics) , tracer , radioactive tracer , suspension (topology) , dispersion (optics) , process (computing) , chemistry , radiochemistry , materials science , chromatography , nuclear medicine , mathematics , nuclear physics , computer science , physics , medicine , optics , quantum mechanics , homotopy , pure mathematics , operating system
The use of 131 I to study the rate of dispersion of fat in a dough‐mixing process has been examined. Two methods of assay were used, a liquid‐suspension technique and a solid‐sample assay. The results emphasize the ease with which dough mixing may be studied by means of a radioactive tracer technique and indicate that the efficiency of the mixer depends on its loading.