ADSORPTION-KINETICS OF EMULSIFIERS AT OIL-WATER INTERFACES AND THEIR EFFECT ON MECHANICAL EMULSIFICATION

被引：77
|
作者：
STANG, M
KARBSTEIN, H
SCHUBERT, H
机构：
[1] Universität Karlsruhe, Institut für Lebensmittelverfahrenstechnik, 76131 Karlsruhe
来源：
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION | 1994年 / 33卷 / 05期
关键词：
ADSORPTION KINETICS; EMULSIFIERS; OIL WATER INTERFACES;
D O I：
10.1016/0255-2701(94)02000-0
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
The bursting membrane method of measuring the adsorption of emulsifier molecules at oil-water interfaces is presented. For the emulsifiers dodecyl alcohol-10-glycol ether, a whey protein concentrate and egg yolk the adsorption kinetics are measured. It is shown that this method is applicable to determine the adsorption kinetics. Oil-water emulsions have been prepared with the above-mentioned emulsifiers. The influence of the adsorption kinetics of these emulsifiers on the emulsification result is shown.
引用
收藏
页码：307 / 311
页数：5
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