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The effect of different concentrations of tween-20 combined with rice husk silica on the stability of o/w emulsion: A kinetic study

机译:不同浓度的tween-20与稻壳二氧化硅的组合对o / w乳液稳定性的影响:动力学研究

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摘要

Emulsion is a thermodynamically unstable system which undergoes destabilization with time. The destabilization kinetics of "food grade" oil-in-water (O/W) emulsions in the presence of both tween-20 and rice husk silica as emulsifiers were studied. Rice husk silica concentration of 2.5% was combined with various concentrations of tween-20 from 0.1 to 1%. Oil phase fraction was 20% relative to the aqueous phase. Emulsification was conducted using a rotor-stator homogenizer at 20,000 rpm. The emulsions tended to destabilize with time. Their destabilization rates were studied using zero order and first order kinetic models. In general, the kinetics of O/W emulsion destabilization followed first order model. Different concentrations of tween-20 combined with rice husk silica influenced the destabilization rate of o/w emulsions. Destabilization rates of emulsions stabilized using mixed emulsifiers of 1% tween-20 and 2.5% silica were ~50 times and ~3 times lower compared to those stabilized using silica alone and tween-20 alone, respectively.
机译:乳液是热力学不稳定的系统,会随着时间的流逝而不稳定。研究了在存在吐温20和稻壳二氧化硅作为乳化剂的情况下“食品级”水包油(O / W)乳液的失稳动力学。稻壳二氧化硅浓度为2.5%,吐温20浓度为0.1%至1%。相对于水相,油相分数为20%。使用转子-定子均化器以20,000 rpm进行乳化。乳液倾向于随时间而不稳定。使用零阶和一阶动力学模型研究了它们的失稳率。通常,O / W乳液去稳定的动力学遵循一阶模型。不同浓度的tween-20与稻壳二氧化硅的结合会影响o / w乳状液的去稳定速率。与单独使用二氧化硅和单独使用tween-20稳定的乳化剂相比,使用1%tween-20和2.5%二氧化硅的混合乳化剂稳定的乳化剂的失稳率分别低约50倍和约3倍。

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