Experimental methods for measuring coalescence during emulsification - A critical review
Experimental methods for measuring coalescence during emulsification - A critical review
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测量乳化过程中聚结的实验方法 - 批判性评论
DOI：
10.1016/j.jfoodeng.2016.01.006
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发表时间：
2016
影响因子：
5.5
通讯作者：
A. Håkansson
中科院分区：
文献类型：
--
作者：
A. Håkansson
乳化是许多非固体食品生产中的常见过程。这些食品乳状液通常具有高分散相体积分数和缓慢的乳化剂动力学，从而在乳化过程中引起大量的聚结。食品乳化的优化设计和操作需要实验方法来研究在不同条件下乳化的一般过程，特别是聚结的过程。文献中已经提出了乳化过程中聚结定量的方法，但很少用于食品乳化研究。本投稿对已提出的不同方法进行了批判性的回顾，并特别强调了它们在食品乳化技术中的适用性。从设计局限性、量化程度和适用性等方面对这些方法进行了批判性比较。确定了两种方法形式的最新技术，并提出了它们的应用指南。
Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how emulsification in general and coalescence in particular progresses under different conditions. Methods for coalescence quantification during emulsification has been suggested in literature but they are rarely used in food-emulsification research. This contribution offers a critical review of the different methods that have been suggested with special emphasis on their applicability to technical food-emulsification. The methods are critically compared in terms of design limitations, degree of quantification and applicability. A state-of-the-art in the form of two methods is identified and guidelines for their application are suggested.
乳化剂和脂肪晶体对剪切引起的液滴破碎、聚结和相转化的影响
影响因子：
10.7
作者：
Norton I
通讯作者：
Norton I