Commenced in January 2007
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Edition: International
Paper Count: 5

Search results for: droplet diameter

5 Functionality and Application of Rice Bran Protein Hydrolysates in Oil in Water Emulsions: Their Stabilities to Environmental Stresses

Authors: R. Charoen, S. Tipkanon, W. Savedboworn, N. Phonsatta, A. Panya

Abstract:

Rice bran protein hydrolysates (RBPH) were prepared from defatted rice bran of two different Thai rice cultivars (Plai-Ngahm-Prachinburi; PNP and Khao Dok Mali 105; KDM105) using an enzymatic method. This research aimed to optimize enzyme-assisted protein extraction. In addition, the functional properties of RBPH and their stabilities to environmental stresses including pH (3 to 8), ionic strength (0 mM to 500 mM) and the thermal treatment (30 °C to 90 °C) were investigated. Results showed that enzymatic process for protein extraction of defatted rice bran was as follows: enzyme concentration 0.075 g/ 5 g of protein, extraction temperature 50 °C and extraction time 4 h. The obtained protein hydrolysate powders had a degree of hydrolysis (%) of 21.05% in PNP and 19.92% in KDM105. The solubility of protein hydrolysates at pH 4-6 was ranged from 27.28-38.57% and 27.60-43.00% in PNP and KDM105, respectively. In general, antioxidant activities indicated by total phenolic content, FRAP, ferrous ion-chelating (FIC), and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) of KDM105 had higher than PNP. In terms of functional properties, the emulsifying activity index (EAI) was was 8.78 m²/g protein in KDM105, whereas PNP was 5.05 m²/g protein. The foaming capacity at 5 minutes (%) was 47.33 and 52.98 in PNP and KDM105, respectively. Glutamine, Alanine, Valine, and Leucine are the major amino acid in protein hydrolysates where the total amino acid of KDM105 gave higher than PNP. Furthermore, we investigated environmental stresses on the stability of 5% oil in water emulsion (5% oil, 10 mM citrate buffer) stabilized by RBPH (3.5%). The droplet diameter of emulsion stabilized by KDM105 was smaller (d < 250 nm) than produced by PNP. For environmental stresses, RBPH stabilized emulsions were stable at pH around 3 and 5-6, at high salt (< 400 mM, pH 7) and at temperatures range between 30-50°C.

Keywords: Protein Hydrolysates, functional properties, rice bran protein, oil in water emulsion

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4 Investigation of the Emulsifying Properties of Bambara Groundnut Flour and Starch

Authors: Ebunoluwa G. Gabriel, Victoria A. Jideani, Daniel I. O. Ikhu-Omoregbe

Abstract:

The current desire in food and industrial emulsification is the use of natural emulsifiers. Bambara groundnut flour (BGNF) and its starch (BGNS) will serve both emulsifying and nutritional purposes if found suitable. This current study was aimed at investigating the emulsifying properties of BGNF/BGNS. BGNS was extracted from the BGNF. Emulsions were prepared using a wide range of flour-oil-water and starch-oil-water composition as generated through the application of Response Surface (D-optimal) design. Prepared emulsions were investigated for stability to creaming/sedimentation (using the kinetic information from turbiscan) and flocculation/coalescence (by monitoring the droplet diameter growth using optical microscope) over 5 days. The most stable emulsions (one BGNF-stabilized and the other BGNS-stabilized) were determined. The optimal emulsifier/oil composition was 9g/39g for BGNF and 5g/30g for BGNS. The two emulsions had only 30% and 50% growth in oil droplet diameter respectively by day 5, compared to over 3000% in the unstable ones. The BGNF-stabilized emulsions were more stable than the BGNS-stabilized ones. Emulsions were successfully stabilized with BGNF and BGNS.

Keywords: Emulsification, emulsion, bambara groundnut, coalescence, emulsion stability, creaming

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3 Affect of Viscosity and Droplet Diameter on water-in-oil (w/o) Emulsions: An Experimental Study

Authors: A.N. Ilia Anisa, Abdurahman H.Nour

Abstract:

The influence of viscosity on droplet diameter for water-in-crude oil (w/o) emulsion with two different ratios; 20-80 % and 50-50 % w/o emulsion was examined in the Brookfield Rotational Digital Rheometer. The emulsion was prepared with sorbitan sesquiolate (Span 83) act as emulsifier at varied temperature and stirring speed in rotation per minute (rpm). Results showed that the viscosity of w/o emulsion was strongly augmented by increasing volume of water and decreased the temperature. The changing of viscosity also altered the droplet size distribution. Changing of droplet diameter was depends on the viscosity and the behavior of emulsion either Newtonian or non-Newtonian.

Keywords: viscosity, Diameter, phase ratio, water-in-crude oil(w/o)

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2 The Effect of Mixture Velocity and Droplet Diameter on Oil-water Separator using Computational Fluid Dynamics (CFD)

Authors: M. Abdulkadir, V. Hernandez-Perez

Abstract:

The characteristics of fluid flow and phase separation in an oil-water separator were numerically analysed as part of the work presented herein. Simulations were performed for different velocities and droplet diameters, and the way this parameters can influence the separator geometry was studied. The simulations were carried out using the software package Fluent 6.2, which is designed for numerical simulation of fluid flow and mass transfer. The model consisted of a cylindrical horizontal separator. A tetrahedral mesh was employed in the computational domain. The condition of two-phase flow was simulated with the two-fluid model, taking into consideration turbulence effects using the k-ε model. The results showed that there is a strong dependency of phase separation on mixture velocity and droplet diameter. An increase in mixture velocity will bring about a slow down in phase separation and as a consequence will require a weir of greater height. An increase in droplet diameter will produce a better phase separation. The simulations are in agreement with results reported in literature and show that CFD can be a useful tool in studying a horizontal oilwater separator.

Keywords: CFD, mixture velocity, droplet diameter

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1 Simulation of Water Droplet on Horizontally Smooth and Rough Surfaces Using Quasi-Molecular Modelling

Authors: S. Kulsri, M. Jaroensutasinee, K. Jaroensutasinee

Abstract:

We developed a method based on quasi-molecular modelling to simulate the fall of water drops on horizontally smooth and rough surfaces. Each quasi-molecule was a group of particles that interacted in a fashion entirely analogous to classical Newtonian molecular interactions. When a falling water droplet was simulated at low impact velocity on both smooth and rough surfaces, the droplets moved periodically (i.e. the droplets moved up and down for a certain period, finally they stopped moving and reached a steady state), spreading and recoiling without splash or break-up. Spreading rates of falling water droplets increased rapidly as time increased until the spreading rate reached its steady state at time t ~ 0.25 s for rough surface and t ~ 0.40 s for smooth surface. The droplet height above both surfaces decreased as time increased, remained constant after the droplet diameter attained a maximum value and reached its steady state at time t ~ 0.4 s. However, rough surface had higher spreading rates of falling water droplets and lower height on the surface than smooth one.

Keywords: Quasi-molecular modelling, particle modelling, molecular aggregate approach

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