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

被引：78

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

页码：307 / 311

页数：5

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