期刊
JOURNAL OF FOOD SCIENCE
卷 70, 期 2, 页码 E117-E123出版社
WILEY
DOI: 10.1111/j.1365-2621.2005.tb07083.x
关键词
astaxanthin; premix membrane emulsification; chemical and physical stability
Oil-in-Water (O/W) emulsions are mainly produced by application of high mechanical stress or by membrane emulsification processes at low pressures. Advantages such as narrower droplet size distribution and lower operating costs make membrane emulsification processes more suitable for producing astaxanthin-loaded O/W emulsions. The characteristics of 1 of these membrane emulsification methods, called repeated premix membrane emulsification, are studied in this work. In this emulsification process, a pre-emulsion is repeatedly pushed through a hydrophilic or hydrophobic membrane. In this research, a hydrophilic membrane was used because the objective was to obtain an O/W emulsion. Pre-emulsions were produced by dispersing palm off containing dissolved astaxanthin in water. The oil droplets were stabilized with a combination of 2 emulsifiers. Each O/W emulsion passed the membrane 3 times under pressures and disperse phase fractions of 5 to 15 bar and from 10 wt% to 40 wt%, respectively. To investigate the production of O/W emulsions by repeated premix membrane emulsification, mean Sauter diameters and fluxes were measured. To find the optimal ranges of pressure and dispersed phase fraction, a 2-level factorial design with central composite and stars points experimental design was applied.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据