Viscosity change in oil/water food emulsions prepared using a membrane emulsification system |
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| Affiliation: | 1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, No.1, Haida South Road, Lincheng, Zhoushan, Zhejiang 316022, China;2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, China |
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| Abstract: | This paper reports viscosity measurements of oil/water (O/W) monodispersed emulsions of different droplet diameters obtained in a membrane emulsification system. Hydrophilic microporous glass membranes of different pore diameters were used to prepare O/W emulsions. The results showed that the droplet diameter of the emulsions varied with the average pore diameter of the membrane. The average droplet diameter was found to be about five times greater than the average membrane pore diameter. A correlation was found for the relationship between the average droplet diameter and the emulsion viscosity. As the dispersed droplet size became smaller, the total surface area of the droplets increased. Therefore, the emulsion viscosity and the relative viscosity increased. Few studies have reported the viscosity of O/W emulsions with droplet diameter of 5 μm or more and an oil phase concentration of 10 vol% or less. In the present study a correlation between the droplet diameter and the emulsion viscosity was statistically established. © |
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