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Optimization of Oil-in-Water Emulsion Stability: Experimental Design, Multiple Light Scattering, and Acoustic Attenuation Spectroscopy

机译:水包油型乳液稳定性的优化:实验设计,多重光散射和声衰减谱

摘要

To find an optimal formulation of oil-in-water (O/W) emulsions (o = 0.05), the effect of emulsifier nature and concentration, agitation speed, emulsifying time, storage temperature and their mutual interactions on the properties and behavior of these dispersions is evaluated by means of an experimental design (Nemrodw software). Long-term emulsion stability is monitored by multiple light scattering (Turbiscan ags) and acoustic attenuation spectroscopy (Ultrasizer). After matching surfactant HLB and oil required HLB, a model giving the Sauter diameter as a function of emulsifier concentration, agitation speed and emulsification time is proposed. The highest stability of C12E4-stabilized O/W emulsions is observed with 1% emulsifier.
机译:为了找到水包油(O / W)乳剂的最佳配方(o = 0.05),乳化剂的性质和浓度,搅拌速度,乳化时间,储存温度及其相互影响对乳化剂性能和行为的影响通过实验设计(Nemrodw软件)评估分散体。乳液的长期稳定性通过多次光散射(Turbiscan ags)和声衰减光谱法(Ultrasizer)进行监控。在将表面活性剂HLB和油所需的HLB进行匹配之后,提出了一个给出Sauter直径与乳化剂浓度,搅拌速度和乳化时间的函数关系的模型。使用1%乳化剂可观察到C12E4稳定的O / W乳液的最高稳定性。

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