Ultrasonic splitting of oil‐in‐water emulsions

Ultrasonic Production of Nano-size Dispersions and Emulsions

Ultrasound is a well-established method for particle size reduction in dispersions and emulsions. Ultrasonic processors are used in the generation of nano-size material slurries, dispersions and emulsions because of the potential in the deagglomeration and the reduction of primaries. These are the mechanical effects of ultrasonic cavitation. Ultrasound can also be used to influence chemical rea...

Influence of Salinity, Surfactants and Power of Ultrasonic Homogenizer on Droplet Size Distribution of Crude Oil/Water Emulsions

Investigating Different Methods of Closed Shell Pistachios Splitting and Effects of Freezing Prior to Drying on Shell Splitting Percentage

In this study, different methods for shell splitting and the effect of freezing prior to drying on shell splitting percentage of pistachio were investigated. A completely randomized design was used to investigate the effects of different freezing temperatures (0, -6, -12 and -18°C), different drying temperatures (80, 90 and 100°C) and different cultivars (Akbari and Kalehghouchi) on shell split...

Application of Rheological Modeling in Food Emulsions

Various scaling methods such as relative viscosity, Peclet and Reynolds scaling were used to find the best scaling law. Scaling and modeling of the flow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and the best models were selected. As these emulsions are non-Newtonian, they do not obey the usual...

Rheology of attractive emulsions.

We show how attractive interactions dramatically influence emulsion rheology. Unlike the repulsive case, attractive emulsions below random close packing, φ(RCP), can form soft gel-like elastic solids. However, above φ(RCP), attractive and repulsive emulsions have similar elasticities. Such compressed attractive emulsions undergo an additional shear-driven relaxation process during yielding. Our...