Continuous preparation of O/W nano-emulsion by the treatment of a coarse emulsion under subcritical water conditions

被引：17

作者：

Katagi, Seiko ^{[1
]}

Kimura, Yukitaka ^{[1
]}

Adachi, Shuji ^{[1
]}

机构：

[1] Kyoto Univ, Div Food Sci & Biotechnol, Grad Sch Agr, Sakyo Ku, Kyoto 6068502, Japan

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2007年 / 40卷 / 08期

关键词：

O/W emulsion; nano-emulsion; subcritical water; homogenization;

D O I：

10.1016/j.lwt.2006.09.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A coarse oil-in-water (O/W) emulsion, the oil phase of which was octanoic acid, was prepared at a very low surfactant concentration using a rotor/stator homogenizer. The emulsion was passed in a stainless steel tube immersed in an oil bath at 220 degrees C at a residence time of 60 s, and then mixed with the surfactant solution to produce a finely dispersed emulsion. The diameter of oil droplets in the fine emulsion was ca. 40 nm at the weight ratio of surfactant to oil of ca. 0.35 or higher. (C) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：1376 / 1380

页数：5

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