Making Oil-in-Water Emulsions by Ultrasound and Stability Evaluation Using Taguchi Method

被引：15

作者：

Mosavian, M. T. Hamed ^{[1
]}

Hassani, A. ^{[2
]}

机构：

[1] Ferdowsi Univ Mashhad, Dept Chem Engn, Mashhad, Iran

[2] Islamic Azad Univ, Dept Chem Engn, Ghouchan Branch, Tehran, Iran

来源：

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 2010年 / 31卷 / 03期

关键词：

Emulsification; particle size distribution; pectin; Taguchi method; ultrasound; xanthan; EMULSIFICATION; STABILIZATION; PHASE;

D O I：

10.1080/01932690903123858

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Oil-in-water emulsions containing 40% wt sunflower oil were prepared using ultrasound with the frequency of 30 kHz. The effect of sonication time, stabilizer concentration, NaCl, and pH of aqueous phase on the stability and particle size distribution of samples was investigated using Taguchi statistical method. The results showed that increasing sonication time decreased mean diameter of droplets and narrowed droplet size distribution curves. NaCl was found to have a positive effect on the stability of samples. More stable emulsions were prepared when using xanthan and pectin together at pH 4.

引用

页码：293 / 298

页数：6

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