Correlation of rheological properties of an oil in water emulsion with manufacturing procedures and stability

1993 ◽  
Vol 91 (1) ◽  
pp. 59-67 ◽  
Author(s):  
U.T. Lashmar ◽  
J. Beesley
Keyword(s):  
Rheological Properties ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Prediction of Flow Behavior of Crude Oil-in-Water Emulsion through the Pipe by Using Rheological Properties

2012 ◽  
Vol 28 (1) ◽  
pp. 109-113 ◽  
Author(s):  
Vahid Hoshyargar ◽  
Azam Marjani ◽  
Farzad Fadaei ◽  
Saeed Shirazian
Keyword(s):  
Crude Oil ◽  
Rheological Properties ◽  
Flow Behavior ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour

2018 ◽  
Vol 36 ◽  
pp. 85-97
Author(s):  
Oladayo Adeyi ◽  
Daniel Imwansi Ogiem Ikhu-Omoregbe ◽  
Victoria A. Jideani
Keyword(s):  
Rheological Properties ◽  
Sunflower Oil ◽  
Process Development ◽  
Bambara Groundnut ◽  
Water Emulsion ◽  
Oil In Water ◽  
Rate Controlled ◽  
Viscoelastic Characteristics ◽  
Product And Process ◽  
Oil In Water Emulsion

The influence of vinegar concentrations on the rheological properties of 40% (w/w) sunflower oil-in-water emulsions stabilized with 7% (w/w) gelatinized bambara groundnut flour (BGNF) was investigated. The rheological properties of interest were steady shear, time dependent and viscoelastic characteristics. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Both emulsions with and without vinegar were pseudoplastic, thixotropic and viscoelastic fluids. Vinegar however, significantly (p < 0.05) affected rheological properties of BGNF-stabilized emulsion. Presence of vinegar in the emulsion decreased extent of thixotropy, pseudoplasticity and viscoelasticity of BGNF-stabilized emulsions. The results indicated that the rheological properties of BGNF-stabilized emulsion can be controlled and manipulated using vinegar however, the presence of vinegar in BGNF-stabilized emulsion may be deleterious to the emulsion. The result provided the information to understand the influence of vinegar on the rheological properties of BGNF-stabilized emulsions for product and process development.

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