کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665846 | 464329 | 2014 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up
ترجمه فارسی عنوان
تولید نانو امولسیون های آب در روغن با استفاده از همگن سازی فشار بالا: مطالعه بر روی قطره
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
In this paper we compare the efficiency of a Microfluidizer to a high pressure valve homogeniser (HPH) for the production of oil continuous emulsions by investigating the effect of pressure, number of passes, phase viscosities and salt addition on droplet size. The results obtained show that the Microfluidizer and HPH have similar emulsification efficiency, giving droplets of â¼60Â nm diameter at a pressure of 50Â MPa. By increasing the pressure to 100Â MPa the droplet diameter was reduced by 10Â nm in both devices. Increasing the number of passes in the HPH caused an increase in droplet size probably as a consequence of the temperature increase from multiple passes causing an increase in coalescence. Changing the viscosity ratio from 0.001 to 1 resulted in a minimal change in droplet size indicating that the flow is elongational when break-up occurs rather than turbulent as expected.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 131, June 2014, Pages 33-37
Journal: Journal of Food Engineering - Volume 131, June 2014, Pages 33-37
نویسندگان
Laura Lee, Robin Hancocks, Ian Noble, Ian T. Norton,