The effect of high pressure gradients with the help of the membrane under which a decreased pressure is created and centrifugal forces on a decrease of the content of the dispersion medium in the emulsion and foam and increase in the capillary pressure was studied. In a centrifugal field at low angular velocity of rotation (omega=52.3 s(-1)) the equilibrium capillary pressure is established in the emulsion and foam. At higher angular velocity the emulsion and foam were collapsed as a certain pressure is reached in Plateau borders of the emulsion and foam; this pressure was smaller than the pressure balancing the forces of the centrifugal field. The capillary pressure in the highly dispersed emulsion reached pressure drop applied to the membrane (P(sigma)=P(T)=70 kPa). Emulsions from sodium dodecylsulfate and 9-10 oxyethylated alkylphenol (OP-7) with 0.1 and 0.4 mol/dm(3) NaCl adding prepared by shaking with hexane and dodecane destructed at some capillary pressure which were less than the pressure drop supplied to the porous membrane.
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http://dx.doi.org/10.1016/j.cis.2003.10.022 | DOI Listing |
Food Res Int
February 2025
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
NaCl and CaCl are commonly used edible salts in food. The synergistic influences of these two salts on the physicochemical properties of whey protein isolate-carrageenan (WPI-Car) complexes were investigated in relation to their foaming and emulsifying properties. The results showed that as the ratio of NaCl: CaCl decreased from 6:0 to 3:3, the turbidity of the complexes increased from 0.
View Article and Find Full Text PDFSci Rep
January 2025
Faculty of Chemical Engineering, Tarbiat Modares University, Tehran, Iran.
Gas foam injection offers a viable solution to challenges faced in oil reservoirs, yet ensuring optimal foamability and stability remains a pivotal hurdle in practical field operations. This study presents a novel synthesis procedure to create silica (SiO) Janus nanoparticles (JNPs) and examines their potential to enhance gas foam stability for enhanced oil recovery (EOR) applications. Two variations of SiO JNPs were synthesized via a masking procedure, employing oleic acid and ascorbic acid within a Pickering emulsion, marking a pioneering approach.
View Article and Find Full Text PDFCarbohydr Polym
March 2025
Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK. Electronic address:
Biomass foam with porous structure has broad application prospects in thermal energy management. However, traditional foams can only passively insulate heat, unable to effectively store thermal energy and prolong the insulation time. In this work, microcapsules rich in paraffin were prepared using the Pickering emulsion template method with phosphorylated cellulose nanocrystals (CNC) as an emulsifier.
View Article and Find Full Text PDFCarbohydr Polym
March 2025
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industry Microbiology, Hubei Collaborative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK. Electronic address:
The traditional foams can only block heat loss, and cannot effectively store and release heat energy on demand to extend the insulation time. In this work, the paraffin-rich monolayer microcapsules were prepared using negatively charged phosphorylated cellulose nanofibers (CNF) as the emulsifier of Pickering emulsion. The positive chitosan was assembled on the surface of the monolayer microcapsules through an electrostatic layer-by-layer self-assembly method to prepare the bilayer microcapsules.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil.
Background: With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant-based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well-established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry.
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