4.7 Article

Influence of major parameters in emulsification mechanisms using a high-pressure jet

期刊

JOURNAL OF FOOD ENGINEERING
卷 53, 期 1, 页码 43-51

出版社

ELSEVIER SCI LTD
DOI: 10.1016/S0260-8774(01)00138-8

关键词

high pressure; oil-in-water emulsion; emulsion granularity; Kolmogorov theory

向作者/读者索取更多资源

A high pressure method. up to 350 MPa. of producing an emulsion was tested on model oil-in-water emulsions with or without Tween 20 as an emulsifier. An increase in the oil content leads. without emulsifier, to an increase in the particle size at both 200 and 350 MPa. A moderate cooling leads to a decrease of the particle size at 350 MPa but seems to have no effect at 200 MPa. An increase in the continuous phase viscosity allows the formation of narrower distribution particles at both 200 and 350 MPa. The particle size produced at both 200 and 350 MPa with various contents of Tween 20 are similar. The pressure increase from 200 to 350 MPa does not allow the formation of a narrower distribution of particles. The influence of pressure on particle size is discussed. (C) 2002 Published by Elsevier Science Ltd.

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。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据