کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277506 | 464364 | 2013 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Electrospraying of water in oil emulsions for thin film coating
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Electrospraying of water in oil emulsions for thin film coating Electrospraying of water in oil emulsions for thin film coating](/preview/png/10277506.png)
چکیده انگلیسی
Electrospraying of water-in-oil emulsions was investigated to produce thin edible barriers. A reproducible model surface was used, namely cellulose membranes of which permeability is well-established. PGPR-based emulsions were stable during electrospraying and produced a fine stable jet spray; emulsions prepared with lecithin and span80 produced unstable jets and only sporadic sprays. The droplet size decreased to 50 ± 10 μm by the addition of water droplets till 3% but remained constant at higher water volume fractions. On the other hand, the addition of protein and salt influenced the droplet size and radius values up to 200 μm were found. The addition of whey protein isolate (10% w/w) resulted in films with water vapour barrier properties that were at least 70% better than lipid only, therewith showing that addition of protein enhances the integrity of the films.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 119, Issue 4, December 2013, Pages 776-780
Journal: Journal of Food Engineering - Volume 119, Issue 4, December 2013, Pages 776-780
نویسندگان
Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Maarten Schutyser, Karin Schroën, Remko Boom,