Monitoring the stability of an emulsion by high-frequency spectroscopy.
نویسندگان
چکیده
High-frequency spectroscopy has been applied to monitoring the stability of oil-in-water emulsions. It was found that stable emulsions showed absorption peaks at around 550 MHz; further, they shifted from lower to higher frequencies with time. The rate of increase of the frequencies was dependent on the amount of emulsifier added. These results show that the stability of emulsions can be monitored by the amount of the frequency shift.
منابع مشابه
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...
متن کاملEffect of Salinity, pH, and Temperature on Stability of Gas Condensate in Water Emulsions Using Different Surfactants
Light hydrocarbons in water emulsions are formed in many gas refinery wastewaters, and its stability depends on some parameters such as temperature, pH and salinity. In this study, different surfactants have been used to prepare gas condensates in water emulsion along with four surfactant kinds namely, Span 80, Tween 80, CTAB, SDS and Span 80 and Tween 80 mixture. For this purpose,...
متن کاملFormation and stability of Vitamin E nano-emulsion based delivery systems by spontaneous emulsification method: Glycerol as a co-solvent
There is considerable interest in using nano-emulsions (NEs) as delivery systems for lipophilicbioactive ingredients. In this study, the influence of G on the properties of vitamin E (VE) enriched NEsprepared using spontaneous emulsification (SE) method, were investigated. The particle size and optical clarityof the NEs depended strongly on the co-solvent presence, absence, an...
متن کاملEffect of Dispersed Phase Volume Fraction on Physical Stability of Oil-in-Water Emulsion in The Presence of Gum Tragacanth
Background: The dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. Since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...
متن کاملEffective Factors on the Stability of Oil-in-Water Emulsion Based Beverage: A Review
Beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. They must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. Two immiscible phases contained systems are thermodynamically unsta-ble. In other words, they are vulnerable to bre...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Analytical sciences : the international journal of the Japan Society for Analytical Chemistry
دوره 19 5 شماره
صفحات -
تاریخ انتشار 2003