Grasas y Aceites, Vol 52, No 3-4 (2001)

Evolution of the emulsification kinetics and rheological properties of oil-in-water emulsions prepared with two different impellers


https://doi.org/10.3989/gya.2001.v52.i3-4.361

M. C. Sánchez
Dpto. de Ingeniería Química. Universidad de Huelva, Spain

M. Berjano
Dpto. de Ingeniería Química. Universidad de Sevilla, Spain

A. Guerrero
Dpto. de Ingeniería Química. Universidad de Sevilla, Spain

C. Gallegos
Dpto. de Ingeniería Química. Universidad de Huelva, Spain

Abstract


This paper deals with the emulsification kinetics, rheological properties and droplet size distribution of oil-in-water emulsions, stabilised by non-ionic surfactant, using two different impellers, an anchor and a helical ribbon impeller. The geometric differences found between the impellers used produce a different flow pattern, that influences on the kinetics of emulsification, and so, on the droplet size distribution (DSD) and the rheological properties of the final emulsion. There are significant differences on DSD when the emulsion is processed with different impellers at low agitation speed. The mechanical spectrum of these emulsions can be explained taking into account their DSD. However, at higher agitation speeds, the mechanical spectrum can not be explained on basis their DSD.

Keywords


Agitation speed; Emulsion; Impeller; Kinetics; Rheology

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