Study on formation and stability of colloidal liquid aphrons

被引:0
|
作者
Yan, YL [1 ]
Zhang, NS
Qu, CT
Liu, L
Gao, YL
机构
[1] Xian Jiaotong Univ, Sch Energy & Power Engn, Xian 710049, Peoples R China
[2] Xian Shiyou Univ, Coll Petroleum Engn, Xian 710065, Peoples R China
[3] Xian Shiyou Univ, Coll Chem & Chem Engn, Xian 710065, Peoples R China
[4] Chongqing Petroleum Explorat Bur, Res Inst Engn Technol, Xian 710021, Peoples R China
关键词
colloidal liquid aphrons; formation; stability; electrical conductivity; optical microscopy;
D O I
暂无
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
In an attempt to explore the nature and structure of colloidal liquid aphrons (CLA), the formation and stability of CLA composed of polyoxyethylene 3 dodecyl ether (AEO-3)/n-decane/sodium dodecyl sulphate (SDS)/water were investigated using the conductivity technique and microscopic observations. The formation mechanism and the stability behavior of CLA were derived from the conductivity profiles and verified by the optical micrographs. It was found that the formation was a low-energy emulsification process including a foaming stage and then the exchange of the gas for oil phase. No phase inversion took place during the whole formation process, hence the CLA represented O/W emulsion type. The stability behavior determined by conductivity analysis was described using linear equation at 303.15 K. As the temperature is above 318.15 K, the conductivity profiles of CLA, which presents a different kinetics from the first order model, conformed to the sigmoidal equation sigma(t) = sigma(1)-sigma(2)/1+e((t-t0)/S)+sigma(2), where sigma(t) refers to the conductivity at time t, sigma(1) and sigma(2) refer to the minimum and maximum conductivity during storage, respectively, to is the time
引用
收藏
页码:54 / 60
页数:7
相关论文
共 42 条
  • [1] Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique
    Al-Malah, KI
    Azzam, MOJ
    Omari, RM
    [J]. FOOD HYDROCOLLOIDS, 2000, 14 (05) : 485 - 490
  • [2] Stability of egg white-stabilized edible oil emulsions using conductivity technique
    Azzam, MOJ
    Omari, RM
    [J]. FOOD HYDROCOLLOIDS, 2002, 16 (02) : 105 - 110
  • [3] AN UNUSUAL GEL WITHOUT A GELLING AGENT
    BERGERON, V
    SEBBA, F
    [J]. LANGMUIR, 1987, 3 (05) : 857 - 858
  • [4] Foams and concentrated emulsions: Dynamics and ''phase'' behavior
    Bhakta, A
    Ruckenstein, E
    [J]. LANGMUIR, 1995, 11 (12) : 4642 - 4652
  • [5] KINETICS OF DEMULSIFICATION OF FOOD PROTEIN-STABILIZED OIL-IN-WATER EMULSIONS
    ELIZALDE, BE
    PILOSOF, AMR
    DIMIER, L
    BARTHOLOMAI, GB
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1989, 66 (10) : 1454 - 1458
  • [6] PREDICTION OF EMULSION INSTABILITY FROM EMULSION COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF PROTEINS
    ELIZALDE, BE
    PILOSOF, AMR
    BARTHOLOMAI, GB
    [J]. JOURNAL OF FOOD SCIENCE, 1991, 56 (01) : 116 - 120
  • [7] Formation of nano-emulsions by low-energy emulsification methods at constant temperature
    Forgiarini, A
    Esquena, J
    González, C
    Solans, C
    [J]. LANGMUIR, 2001, 17 (07) : 2076 - 2083
  • [8] Kinetics of swelling-breakdown of a W/O/W multiple emulsion: possible mechanisms for the lipophilic surfactant effect
    Geiger, S
    Tokgoz, S
    Fructus, A
    Jager-Lezer, N
    Seiller, M
    Lacombe, C
    Grossiord, JL
    [J]. JOURNAL OF CONTROLLED RELEASE, 1998, 52 (1-2) : 99 - 107
  • [9] Predispersed solvent extraction of negatively complexed copper from water using colloidal liquid aphron containing a quaternary ammonium salt
    Hahm, HC
    Lee, DW
    Hong, WH
    Lee, TY
    Lee, CH
    [J]. KOREAN JOURNAL OF CHEMICAL ENGINEERING, 2003, 20 (04) : 716 - 723
  • [10] Extraction of lactic acid with colloidal liquid aphrons and comparison of their toxicities with solvents without surfactant on the viability of Lactobacillus rhamnosus
    Hong, YK
    Lee, DW
    Cheon Lee, P
    Hong, WH
    Chang, HN
    [J]. BIOTECHNOLOGY LETTERS, 2001, 23 (12) : 983 - 988