Kinetics of demulsification of food protein-stabilized oil-in-water emulsions |
| |
| Authors: | B. E. Elizalde A. M. R. Pilosof L. Dimier G. B. Bartholomai |
| |
| Affiliation: | (1) Departemento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, República Argentina;(2) Comisión de investigaciones Cientificas de la Provincia de Buenos Aires, Buenos Aires, República Argentina;(3) Consejo Nacional de Investigaciones Cientifficas y Técnicas de la República Argentina, Buenos Aires, República Argentina |
| |
| Abstract: | Demulsification of food protein stabilized oil-in-water emulsions was determined as a function of time. Demulsification conformed to the empirical equation q′-Q t/(B+t), where q′ is the increase in moisture content of the down layer of emulsions at time t, Q is the maximum increase in moisture content, and B is the time required to gain Q/2. Emulsions separate water according to a second order rate law, which would indicate that flocculation is the rate determining step in demulsification. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
