MODEL FOR ESTIMATION OF THE STABILITY OF EMULSIONS IN A CREAM LAYER

被引：7

作者：

ADACHI, S

IMAGI, J

MATSUNO, R

机构：

[1] Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1992年 / 56卷 / 03期

关键词：

D O I：

10.1271/bbb.56.495

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A model for use in the estimation of the stability of emulsions in cream layers is proposed. Stability was assessed by the parameter a(c), defined as the ratio of the kinetic energy of an emulsion particle to that of a molecule. Based on the DLVO theory and Stokes' law, the kinetic energy of a particle needed for it to cross over a potential barrier was calculated by consideration of the balance of forces working on the particle. The a(c) value was a useful index for estimation of the stability of emulsions, and represented the empirically known effects of the properties of particles and the medium on stability.

引用

页码：495 / 498

页数：4

共 7 条

[1]

AKASAKA T, 1967, NUMERICAL COMPUTATIO, P355

[2] About the Stability and Charging of the Aerosols [J].

Fuchs, N. .

ZEITSCHRIFT FUR PHYSIK, 1934, 89 (11-12) :736-743

[3] A PROCESS FOR THE STEP-BY-STEP INTEGRATION OF DIFFERENTIAL EQUATIONS IN AN AUTOMATIC DIGITAL COMPUTING MACHINE [J].

GILL, S .

PROCEEDINGS OF THE CAMBRIDGE PHILOSOPHICAL SOCIETY, 1951, 47 (01) :96-108

[4]

KITAHARA A, 1990, COLLOID CHEM, pCH2

[5]

MATSUMOTO Y, 1988, SERIES FUNDAMENTALS, V9, pCH1

[6]

REERINK H, 1954, DISCUSS FARADAY SOC, P74

[7]

Verwey E J W, 1948, THEORY STABILITY LYO

← 1 →