Evolution of the emulsification kinetics and rheological properties of oil-in-water emulsions prepared with two different impellers;Evolución de la cinética de emulsificación y de las propiedades reológicas de emulsiones aceite vegetal en agua preparadas con dos tipos de agitadores

Grasas y Aceites

Volumn 52, Issue 3-4, 2001, Pages 222-228

  Sanchez M C ^a   Berjano, M ^b   Guerrero, A ^b   Gallegos, C ^a  

^a UNIVERSITY OF HUELVA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Agitation speed; Emulsion; Impeller; Kinetics; Rheology

Indexed keywords

DROPS; EMULSIONS; ENZYME KINETICS; FLOW PATTERNS; IMPELLERS; KINETICS; RHEOLOGY; SIZE DISTRIBUTION;

AGITATION SPEED; DROPLET SIZE DISTRIBUTIONS; GEOMETRIC DIFFERENCE; HELICAL RIBBON IMPELLER; MECHANICAL SPECTRUM; OIL-IN-WATER EMULSIONS; RHEOLOGICAL PROPERTY;

EMULSIFICATION;

EID: 0035343299     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2001.v52.i3-4.361     Document Type: Article

References (13)

1. Brito de la Fuente, E., Leuliet, U.C., Choplin, L. and Tanguy, P.A. (1992). On the effect of shear-thinning behaviour on mixing with a helical ribbon impeller. Aiche Symposium Series 286, 88, 28-32.
2. nd World Congress on Emulsions, Vol. 4, p. 83.-EDS (Ed.), Burdeos.
3. Franco, J.M., Guerrero, A. y Gallegos, C. (1995). Rheology and processing of salad dressing emulsions. Rheol. Acta, 34, 513-524.
4. Gallegos, C., Berjano, M. and Choplin, L. (1992). Linear viscoelastic behaviour of commercial and model mayonnaise. J. Rheol. 36, 465-478.
5. Gallegos, C., Sánchez, M.C., Guerrero, A. y Franco, J.M. (1996). Effect of process parameters on the rheological properties of o/w emulsions. Rheology and Fluid Mechanics of Nonlinear Materials ASME, AMD, 217, 177-183.
6. Janssen, J.M.H. and Meijer, H.E.H. (1995). Droplet breakup mechanics: stepwise equilibrium versus transient dispersion. J. Rheol. 37, 597-608.
7. Novak, V. and Rieger, F. (1975). Power consumption of agitators in highly viscous non-newtonian liquids. Chem. Eng. J., 9, 63.
8. Sánchez, M.C. (1998). Tesis Doctoral. Reocinética del proceso de formación de emulsiones aceite vegetal en agua estabilizadas con un alcohol polietoxilado. Universidad de Sevilla, Sevilla.
9. Sánchez, M.C., Berjano, M., Brito, E., Guerrero, A. and Gallegos, C. (1998). Evolution of the microstructure and rheology of o/w emulsions during the emulsification process. Can. J. Chem. Eng. 76, 479-485.
10. Sánchez, M.C., Berjano, M., Guerrero, A. y Gallegos, C. (2000). Evolución de las propiedades reológicas de emulsiones aceite vegetal en agua durante el proceso de emulsificación y almacenamiento. Grasas y Aceites, 51, (4), 230-238.
11. Spielman, L.A. (1978). The Scientific Basis of Flocculation, Ives, K.J. (eds.), Sijthoff and Noordhoff, Alphen a.d. Rijn,
12. Walstra, P. (1983). Formation of emulsions en Encyclopedia of Emulsion Technology, Vol. 1, p. 57. Becher, P. (ed.). Marcel Dekker, New York (USA).
13. nd World Congress on Emulsions, Vol. 4, p. 68. EDS (Ed.), Burdeos (Francia).