scholarly journals The Microstructure and Rheology of  Complex Fluids Containing Na-caseinate

2021 ◽  
Author(s):  
◽  
Hui Lin Tan
Keyword(s):  
Emulsion Stability ◽  
Continuous Phase ◽  
Phase Behaviour ◽  
Particle Sizing ◽  
Straight Chain ◽  
Immiscible Liquids ◽  
Microstructure Stability ◽  
Fundamental Understanding ◽  
Emulsion Systems ◽  
Straight Chain Hydrocarbon

<p>Emulsions are widely utilised in commercial environments, such as in the food and cosmetic industries. In their simplest form, emulsions are a system consisting of two immiscible liquids in the presence of emulsifiers. To form an emulsion, an input of energy is required. In this thesis, Na-caseinate was used as the emulsifier and three systems were studied: soybean oil/Na-caseinate/water, palm oil/Na-caseinate/water and tetradecane/Nacaseinate/ water. Four main techniques were used to characterise the stabilised emulsions: laser diffraction particle sizing, PGSTE-NMR, rheology and cryo-SEM. Emulsion systems are extremely complex making control and predictability over their phase behaviour practically difficult. This is because the required overall characteristics of these colloids are strongly dependent on both the energy of formulation and the choice of an appropriate combination of emulsifier, dispersed phase and continuous phase. A full understanding of the microstructure, stability and physicochemical properties of caseinatestabilised emulsions has as yet not been achieved. For example, how does caseinate selfassembly control emulsion stability? How do concentrated caseinate-based emulsions differ from dilute ones and how do the different oils (food grade oils vs. straight chain hydrocarbon) affect the formation of emulsions? The aim of this PhD programme was to obtain data to allow a better fundamental understanding of the underlying parameters defining emulsion behaviour to be obtained ...</p>

scholarly journals The Microstructure and Rheology of  Complex Fluids Containing Na-caseinate

2021 ◽  
Author(s):  
◽  
Hui Lin Tan
Keyword(s):  
Emulsion Stability ◽  
Continuous Phase ◽  
Phase Behaviour ◽  
Particle Sizing ◽  
Straight Chain ◽  
Immiscible Liquids ◽  
Microstructure Stability ◽  
Fundamental Understanding ◽  
Emulsion Systems ◽  
Straight Chain Hydrocarbon

<p>Emulsions are widely utilised in commercial environments, such as in the food and cosmetic industries. In their simplest form, emulsions are a system consisting of two immiscible liquids in the presence of emulsifiers. To form an emulsion, an input of energy is required. In this thesis, Na-caseinate was used as the emulsifier and three systems were studied: soybean oil/Na-caseinate/water, palm oil/Na-caseinate/water and tetradecane/Nacaseinate/ water. Four main techniques were used to characterise the stabilised emulsions: laser diffraction particle sizing, PGSTE-NMR, rheology and cryo-SEM. Emulsion systems are extremely complex making control and predictability over their phase behaviour practically difficult. This is because the required overall characteristics of these colloids are strongly dependent on both the energy of formulation and the choice of an appropriate combination of emulsifier, dispersed phase and continuous phase. A full understanding of the microstructure, stability and physicochemical properties of caseinatestabilised emulsions has as yet not been achieved. For example, how does caseinate selfassembly control emulsion stability? How do concentrated caseinate-based emulsions differ from dilute ones and how do the different oils (food grade oils vs. straight chain hydrocarbon) affect the formation of emulsions? The aim of this PhD programme was to obtain data to allow a better fundamental understanding of the underlying parameters defining emulsion behaviour to be obtained ...</p>

scholarly journals DETERMINAÇÃO DO EQUILÍBRIO HIDRÓFILO-LIPÓFILO (EHL) DE ÓLEOS DE ORIGEM VEGETAL

2002 ◽  
Vol 3 (1) ◽  
Author(s):  
S. M. W. ZANIN ◽  
M. D. MIGUEL ◽  
M. C. CHIMELLI ◽  
A. B. OLIVEIRA
Keyword(s):  
Vegetable Oil ◽  
Emulsion Stability ◽  
Continuous Phase ◽  
Dispersed Phase ◽  
Molecular Formula ◽  
Interface Interaction ◽  
Specific Substance ◽  
Para Determinar

A estabilidade das emulsões depende intrìnsecamente da interação interfásica estabelecida pelo agente emulsivo, composto anfifílico, entre as fases imiscíveis que as constituem. A escolha, proporção e a característica do tensoativo a ser utilizado na preparação da emulsão almejada, são previstas pormeio da verificação dos valores de equilíbrio hidrófilo-lipófilo (EHL) das substâncias envolvidas, o que permite predizer o tipo de comportamento esperado do composto frente a substâncias polares ou apolares. Os tensoativos devem apresentar valor de EHL equivalente ao da fase dispersa, para poder mantê-la estabilizada frente à fase dispersante. Para determinar o valor de EHL pode-se recorrer a dados em literatura ou equações baseadas na fórmula molecular do composto. Entretanto, quando o EHL de uma substância específica é desconhecido ou a literatura cita em ampla faixa de valor, torna-se útil ensaiar o preparo de emulsões com o óleo cujo EHL deve ser determinado, utilizando-se de tensoativos de EHL conhecidos. Com a notificação do EHL do óleo, pode-se lançar mão de emulgentes ideais com mesmo valor de EHL. HYDROPHILE-LIPOPHILE BALANCE (HLB) DETERMINATION OF VEGETABLE OIL FAMILY Abstract Emulsion stability depends of interface interaction established by emulsifiers, anfiphilic compounds that adsorb between immiscible phases that formemulsion.Choosing, quantifying and characterizing surfactant to be used at desired emulsion preparation are provided through verifying hydrophilelipophile balance (HLB) which allows to predict compound expected behavior opposite polar and nonpolar substances. Surfactants must present HLB value equal to dispersed phase to stabilize it opposite continuous phase. Estimating HLB value can work about literature data resort, calculation which gives HLB from compound molecular formula definition. However, when specific substance’s HLB is unknown, essaying oil whose HLB must be determined emulsion preparation taking known HLB emulsifiers is useful. Getting oil HLB permits using ideal emulsifiers with same HLB value.

A Possible Mechanism for the Extra-terrestrial Synthesis of Straight-chain Hydrocarbon

Nature ◽  
1964 ◽  
Vol 204 (4954) ◽  
pp. 181-182 ◽  
Author(s):  
C. B. JOHNSON ◽  
A. T. WILSON
Keyword(s):  
Straight Chain ◽  
Straight Chain Hydrocarbon ◽  
Chain Hydrocarbon

Mineralization of water-in-oil emulsion droplets

2004 ◽  
Vol 847 ◽  
Author(s):  
Giulia Fornasieri ◽  
Stéphane Badaire ◽  
Rénal Vasco Backov ◽  
Philippe Poulin ◽  
Cécile Zakri ◽  
...  
Keyword(s):  
Continuous Phase ◽  
Water Soluble ◽  
Oil Emulsion ◽  
Emulsion Droplets ◽  
Emulsion Systems ◽  
Oil Water ◽  
Silica Precursor ◽  
Concentration Threshold ◽  
Water In Oil Emulsion ◽  
Soluble Surfactant

Using reverse emulsion systems, we were able to trigger mineralization confined at an oil-water interface. In this process, the alcoxide silica precursor is dissolved in the oil continuous phase of the emulsion and diffuses through the bulk to the interface where it starts to hydrolyze and condense as soon as a certain concentration threshold is attained. The process takes place only in the presence of a water soluble surfactant inside the droplet. This surfactant leads to the presence of a controlled mesoporosity inside the silica shells. The obtained objects could be used in different encapsulation applications.

scholarly journals Foaming and emulsifying properties of pectin isolated from different plant materials

2016 ◽  
Vol 3 (1) ◽  
pp. 7-12 ◽  
Author(s):  
Nikoleta Yancheva ◽  
Daniela Markova ◽  
Dilyana Murdzheva ◽  
Ivelina Vasileva ◽  
Anton Slavov
Keyword(s):  
Emulsion Stability ◽  
Acid Extraction ◽  
Emulsifying Properties ◽  
Dilute Acid ◽  
Emulsifying Activity ◽  
Plant Materials ◽  
Emulsion Systems ◽  
Foaming Capacity ◽  
Rose Petals ◽  
Model Emulsion

Abstract The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin solutions was investigated. For all the investigated pectins increasing the concentration led to increase of the foaming capacity. Emulsifying activity and emulsion stability of model emulsion systems (50 % oil phase) with 0.6 % pectic solutions were determined. The highest emulsifying activity and stability showed pectin isolated by dilute acid extraction from waste rose petals.

Examining the Decomposition of Ethylene-Vinyl Acetate Copolymers Using TG/GC/IR

1994 ◽  
Vol 48 (12) ◽  
pp. 1472-1476 ◽  
Author(s):  
Brian J. McGrattan
Keyword(s):  
Vinyl Acetate ◽  
Ethylene Vinyl Acetate ◽  
Straight Chain ◽  
Thermally Induced ◽  
Trapped Gases ◽  
Straight Chain Hydrocarbon ◽  
Complex Polymer ◽  
Made In ◽  
Eva Copolymers

With a combination of information from TG/IR and GC/IR measurements of the trapped gases, characterization of complex polymer decompositions can be made. In this paper, the thermally induced breakdown of ethylene-vinyl acetate (EVA) copolymers was studied. Results show that EVA undergoes a two-step decomposition: an acetate pyrolysis of the copolymer leaving a polyunsaturated linear hydrocarbon, followed by the breakdown of the hydrocarbon backbone to produce a large number of straight-chain hydrocarbon products.

scholarly journals Inter-Correlation among the Hydrophilic–Lipophilic Balance, Surfactant System, Viscosity, Particle Size, and Stability of Candelilla Wax-Based Dispersions

Coatings ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 469 ◽  
Author(s):  
Martina Lindner ◽  
Magdalena Bäumler ◽  
Andreas Stäbler
Keyword(s):  
Particle Size ◽  
Emulsion Stability ◽  
Physical Stability ◽  
Stability Index ◽  
Continuous Phase ◽  
Tween 20 ◽  
Flotation Rate ◽  
Hydrophilic Lipophilic Balance ◽  
Emulsion Stability Index ◽  
Candelilla Wax

Owing to a decrease in mineral oil resources, it is crucial to develop packaging materials based on renewable resources. Hence, a water vapor-barrier coating is developed as a natural wax-based dispersion. This dispersion should be stable over the storage time. In this study, the physical stability of a wax-based melt dispersion was analyzed (24 h and 21 days after production), and instability phenomena such as agglomeration, coalescence, and flotation were identified. Furthermore, the inter-correlations among the particle size, viscosity of the continuous phase, physical stability, surfactant chemistry, and hydrophilic–lipophilic balance value were characterized. Particle sizes were described by volume/surface mean d3,2, volume moment mean d4,3, and number mean d1,0 diameter, as well as the span of the volume and number distribution. Stability was characterized by the flotation rate, emulsion stability index, and Turbiscan stability index. Coalescence and agglomeration were not observed after the solidification of the wax particles. A significant correlation was observed for the emulsion stability index, with d3,2, and for flotation rate, with d1,0, d4,3, and viscosity as well, with d1,0, d3,2. Surfactants with hydrophilic–lipophilic balance values of 11–13.5 seem to be the most suitable for stabilizing candelilla wax-in-water suspensions. Particles were smaller, and wax suspensions were better stabilized using Tween 20 and Span 20, compared with Tween 80 and Span 80.

scholarly journals How does dense phase CO2 influence the phase behaviour of block copolymers synthesised by dispersion polymerisation?

2016 ◽  
Vol 7 (4) ◽  
pp. 905-916 ◽  
Author(s):  
J. Jennings ◽  
S. P. Bassett ◽  
D. Hermida-Merino ◽  
G. Portale ◽  
W. Bras ◽  
...  
Keyword(s):  
Block Copolymers ◽  
Continuous Phase ◽  
Phase Behaviour ◽  
Dense Phase ◽  
Control Phase

Using a CO2 continuous phase for dispersion synthesis of block copolymers can provide a useful handle to control phase behaviour.

scholarly journals Formation of Microdroplet in T-junction Microfluidic System: Experiment and Simulation

2018 ◽  
Vol 28 (3) ◽  
pp. 225
Author(s):  
Nguyen Thi Thai ◽  
Chu Thi Xuan ◽  
Pham Duc Thanh ◽  
Mai Anh Tuan ◽  
Nguyen Phuong Nhung
Keyword(s):  
Flow Rate ◽  
Experimental Methods ◽  
Continuous Phase ◽  
Microfluidic System ◽  
Dispersed Phase ◽  
Immiscible Liquids ◽  
Lateral Channel ◽  
System Experiment ◽  
System Geometry ◽  
Lithography Technique

The purpose of this study is to investigate the formation of the water droplet in oil using T-junction microfluidic device. Both numerical and experimental methods have been developed to explore the dependence of droplet size on the flow rate of two immiscible liquids as well as the system geometry. The velocity of droplet in channel is also considered. The microfluidic system was fabricated with lithography technique. The 3D simulation was performed based on COMSOL software using level set method. The size of droplet is inversely proportional to the flow rate of continuous phase according to exponential function, increases linearly with the flow rate of dispersed phase, and decreases as the width of lateral channel decreases.  While the decreasing of the width of the lateral channel gives rise to the increasing of droplet velocity, the velocity of droplet depends linearly on the flow rate of disperse phase. A good consistence was observed between the theory and the experiment.

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