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Evolución de las propiedades reológicas de emulsiones aceite vegetal en agua durante el proceso de emulsificación y almacenamiento

 

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Opened Access Evolución de las propiedades reológicas de emulsiones aceite vegetal en agua durante el proceso de emulsificación y almacenamiento
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Título alternativo: Evolution of the rheological properties of oil-in-water emulsions during the emulsification process and storage
Author: Sánchez, Maria Carmen
Berjano Núñez, Manuel
Guerrero Conejo, Antonio Francisco
Gallegos Montes, Críspulo
Department: Universidad de Sevilla. Departamento de Ingeniería Química
Date: 2000
Published in: Grasas y aceites, 51 (4), 230-236.
Document type: Article
Abstract: Se estudia la evolución de las propiedades reológicas y de la distribución de tamaños de las gotas (DTG) de emulsiones aceite vegetal en agua, estabilizadas con un tensioactivo no iónico, durante los períodos de emulsificación y de almacenamiento. L...
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This paper deals with the evolution of the rheological properties and droplet size distributions (DSD) of oil-in-water emulsions, stabilized by non-ionic surfactant, with time. The emulsification process has been followed by the evolution of the torque with the emulsification time and follows a first-order kinetic equation. From the experimental results obtained it is apparent that the rheology and DSD of the emulsions studied depends on the emulsification time and temperature of emulsification, as well as, the agitation speed. An increase in the emulsification time, at 15ºC, yields lower values of the mean droplet size and, subsequently, an increase in the linear viscoelasticity functions of the emulsions. However, above 25ºC, the emulsification process may be modified because a higher degree of coalescence may take place at long emulsification time. A «depletion-flocculation» mechanism due to the presence of surfactant, in form of micelles, in the continuous phase of the emulsions
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URI: http://hdl.handle.net/11441/54887

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