Existence mechanism of the high-temperature water-in-oil emulsion was examined

高温油包水型乳状液以微乳液的形式存在，水粒子（水相）在高温油中保持了较高的稳定性。高温油中水粒子的减少率随油温的升高而增大。结果表明，高温油炸油（高温油包水乳状液）中的水粒子可以通过高温油炸油的保温有效去除，随着乳化液粒径的减小，水粒子的拉普拉斯压力增大。本文研究了一种提高高温油中水粒子耐压能力的乳状液稳定方法。结果发现，高温油中的水颗粒稳定性随着颗粒直径的减小而增加。

The high-temperature water-in-oil emulsion existed as micro size emulsion, and water particles (water phase) maintained the comparatively high stability in high temperature oil. Diminution rate of the water particles in high temperature oil increased with rising oil temperature. It was revealed that the water particles in frying oil (the high-temperature water-in-oil emulsion) could be removed effectively by maintaining the frying oil at a high temperature.The Laplace pressure of water particle increases, when the particle size of the emulsion is decreased. In this study, a method to stabilize emulsion by increasing the pressure resistance of the water particle in high temperature oil was examined. As a result, it has been found that water particle stability in high temperature oil increases with decreasing the particle diameter.