Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 2

droplet size distribution Related Publications

2 Evaluation of Droplet Sizes from Video Images for Metal Working Fluids

Authors: R. Hacıoğlu, A. Genç, B. Bakırcı

Abstract:

Metal working fluids were used in the preparation of oil in water emulsions. The size of oil droplets were evaluated by using the analysis of video images taken from the zeta potential measurements. The evaluated size distributions for emulsions were also tested by microscopic analysis. In addition, emulsion stabilities were discussed depending on electrolyte concentration and pH. The results showed that the stability of oil emulsions was strongly related to pH and the concentration of CaCl2. However, the same dependency was not observed for NaCl.

Keywords: emulsion stability, droplet size distribution, O/W emulsions, video images

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1533
1 Physical Properties and Stability of Emulsions as Affected by Native and Modified Yam Starches

Authors: Nor Hayati Ibrahim, Shamini Nair Achudan

Abstract:

This study was conducted in order to determine the physical properties and stability of mayonnaise-like emulsions as affected by modified yam starches. Native yam starch was modified via pre-gelatinization and cross-linking phosphorylation procedures. The emulsions (50% oil dispersed phase) were prepared with 0.3% native potato, native yam, pre-gelatinized yam and cross-linking phosphorylation yam starches. The droplet size of surface weighted mean diameter was found to be significantly (p < 0.05) lower in the sample with cross-linking phosphorylation yam starch as compared to other samples. Moreover, the viscosity of the sample with pregelatinized yam starch was observed to be higher than that of other samples. The phase separation stability was low in the freshly prepared and stored (45 days, 5°C) emulsions containing native yam starch. This study thus generally suggested that modified yam starches were more suitable (i.e. better physical properties and stability) to be used as stabilizers in a similar system i.e. light mayonnaises, rather than a native yam starch.

Keywords: viscosity, Oil-in-water emulsions, low-fat mayonnaises, modified yam starches, droplet size distribution

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3084