Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
FDSC400
Goals
Properties of emulsions
Type Size Volume fraction
Destabilization of emulsions
Creaming Flocculation Coalescence
Foams
Emulsion
A fine dispersion of one liquid in a second, largely immiscible liquid. In foods the liquids are inevitably oil and an aqueous solution.
Types of Emulsion
mm
Water Oil
Oil-in-water emulsion
Water-in-oil emulsion
Multiple Emulsions
mm
Water Oil
Water-in-oil-in-water emulsion
Oil-in-water-in-oil emulsion
Emulsion Size
A
< 0.5 mm 0.5-1.5 mm 1.5-3 mm >3 mm
Number Distributions
Very few large droplets contain most of the oil
35 30 Emulsion 3 25
Frequency /%
Median
Emulsion 5
20 15 10 5 0 0.1
Emulsion 1
1 Diameter /mm
10
Volume Fraction
f=Total volume of the dispersed phase Total volume of the system
Viscosity
Maximum induced flow rate /ms-1
Distance/ m
Emulsion Viscosity
Viscosity of emulsion
Dispersed phase volume fraction
0 2.5f
Continuous phase viscosity 0.8
0.7 0.6
Slope=2.5
Emulsion droplets disrupt streamlines and require more effort to get the same flow rate
Viscosity
0.5 0.4 0.3 0.2 0.1 0 0 0.05 0.1 0.15 0.2 0.25 Volume Fraction
Chemical Composition
Interfacial layer. Essential to stabilizing the emulsion
Oil Phase. Limited effects on the properties of the emulsion Aqueous Phase. Aqueous chemical reactions affect the interface and hence emulsion stability
Emulsion Destabilization
Creaming Flocculation Coalescence Combined methods
Creaming
Buoyancy (Archimedes)
6 2 d g vs 18c
Fb
d g
3
Friction (Stokes-Einstein)
3dv
Continuous phase viscosity density difference g Acceleration due to gravity d droplet diameter v droplet terminal velocity vs Stokes velocity
FLOCCULATION
COALESCENCE
Gelled Emulsions
Thin liquid Viscous liquid Gelled solid
Foams
Concentrated
Dilute
Dilute Foams
Somewhat similar to emulsions Various modes of formation Large (~mm) spherical bubbles Very fast creaming Ostwald ripening
Concentrated Foams
Distorted nonspherical gas cells Very high volume fraction, often >99%
Foam Drainage
Water drains from foam under gravity As water leaves, faces of film are brought closer together
Film Rupture
Film must thin then burst Inhibited by surfactant repulsion/interfacial film Self-repair by the Gibbs-Marangoni effect