Petroleum and related products. Determination of emulsion stability of fire-resistant fluids

2004 ◽  
Keyword(s):  
Emulsion Stability

Rapid determination of emulsion stability by rheology-based thermal loop test

LWT ◽  
2020 ◽  
Vol 122 ◽  
pp. 109037 ◽  
Author(s):  
Zeynep Hazal Tekin ◽  
Esra Avci ◽  
Salih Karasu ◽  
Omer Said Toker
Keyword(s):  
Emulsion Stability ◽  
Rapid Determination

scholarly journals DETERMINAÇÃO DO EQUILÍBRIO HIDRÓFILO-LIPÓFILO (EHL) DE ÓLEOS DE ORIGEM VEGETAL

2002 ◽  
Vol 3 (1) ◽  
Author(s):  
S. M. W. ZANIN ◽  
M. D. MIGUEL ◽  
M. C. CHIMELLI ◽  
A. B. OLIVEIRA
Keyword(s):  
Vegetable Oil ◽  
Emulsion Stability ◽  
Continuous Phase ◽  
Dispersed Phase ◽  
Molecular Formula ◽  
Interface Interaction ◽  
Specific Substance ◽  
Para Determinar

A estabilidade das emulsões depende intrìnsecamente da interação interfásica estabelecida pelo agente emulsivo, composto anfifílico, entre as fases imiscíveis que as constituem. A escolha, proporção e a característica do tensoativo a ser utilizado na preparação da emulsão almejada, são previstas pormeio da verificação dos valores de equilíbrio hidrófilo-lipófilo (EHL) das substâncias envolvidas, o que permite predizer o tipo de comportamento esperado do composto frente a substâncias polares ou apolares. Os tensoativos devem apresentar valor de EHL equivalente ao da fase dispersa, para poder mantê-la estabilizada frente à fase dispersante. Para determinar o valor de EHL pode-se recorrer a dados em literatura ou equações baseadas na fórmula molecular do composto. Entretanto, quando o EHL de uma substância específica é desconhecido ou a literatura cita em ampla faixa de valor, torna-se útil ensaiar o preparo de emulsões com o óleo cujo EHL deve ser determinado, utilizando-se de tensoativos de EHL conhecidos. Com a notificação do EHL do óleo, pode-se lançar mão de emulgentes ideais com mesmo valor de EHL. HYDROPHILE-LIPOPHILE BALANCE (HLB) DETERMINATION OF VEGETABLE OIL FAMILY Abstract Emulsion stability depends of interface interaction established by emulsifiers, anfiphilic compounds that adsorb between immiscible phases that formemulsion.Choosing, quantifying and characterizing surfactant to be used at desired emulsion preparation are provided through verifying hydrophilelipophile balance (HLB) which allows to predict compound expected behavior opposite polar and nonpolar substances. Surfactants must present HLB value equal to dispersed phase to stabilize it opposite continuous phase. Estimating HLB value can work about literature data resort, calculation which gives HLB from compound molecular formula definition. However, when specific substance’s HLB is unknown, essaying oil whose HLB must be determined emulsion preparation taking known HLB emulsifiers is useful. Getting oil HLB permits using ideal emulsifiers with same HLB value.

scholarly journals Determination of Emulsion Stability by Spectal Absorption; Part 1

1976 ◽  
Vol 10 (1-2) ◽  
pp. 28-33 ◽  
Author(s):  
Kiyoshi Horie ◽  
Shoji Tanaka ◽  
Toshiyuki Akabori
Keyword(s):  
Emulsion Stability

ASSESSMENT OF THE QUALITY AND SAFETY OF SAUCES INDUSTRIAL PRODUCTION

2018 ◽  
Author(s):  
С.Ю. МАКАРОВА ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
Н.В. КОНИК ◽  
Ю.В. УШАКОВА
Keyword(s):  
Physicochemical Parameters ◽  
Mass Fraction ◽  
Emulsion Stability ◽  
Customs Union ◽  
Quality And Safety ◽  
Moisture Index ◽  
Positive Effect ◽  
Acid Determination ◽  
Gost State Standard

Проведена органолептическая оценка качества и экспертиза физико-химических показателей отобранных по ГОСТ 31755–2012 образцов соусов промышленного производства Heinz чесночный (образец 1) и Mr. Ricco сырный (образец 2). Установлено, что наилучшим является соус марки Heinz чесночный (образец 1; 23,74 балла). Физико-химические показатели исследованных образцов соусов оценивали по критериям: массовая доля жира – методом центрифугирования; массовая доля влаги – ускоренным методом; кислотность – в пересчете на уксусную кислоту; стойкость эмульсии. Расчет показателя влажности проводили согласно п. 4.3 ГОСТ 31762–2012. Влажность соусов составила, %: (40,99 ± 0,01) образец 1 и (60,20 ± 0,01) образец 2. По содержанию влаги образцы соответствуют требованиям ГОСТ. Установлено, что образцы 1 и 2 обладают оптимальной кислотностью: (0,934 ± 0,01) и (0,326 ± 0,01)% соответственно. Образцы 1 и 2 имеют массовую долю жира (58,67 ± 0,03) и (19,48 ± 0,03)% соответственно, что отвечает требованиям ГОСТ 31755–2012, а также маркировке на этикетке. Выявлено, что исследованные образцы соусов 1 и 2 соответствуют требованиям ГОСТ и допустимым уровням показателей безопасности ТР ТС 024/2011. Organoleptic quality assessment and examination of physicochemical parameters of samples of industrial sauces selected according to GOST (State Standard) 31755–2012 were conducted: Heinz Garlic (sample 1) and Mr. Ricco Cheese (sample 2). It is established that the best is the Garlick Heinz brands sauce (sample 1; 23,74 points). The physicochemical parameters of the sauces were investigated by the following criteria: determination of the mass fraction of fat by centrifugation; determination of the mass fraction of moisture by the accelerated method; determination of acidity in terms of acetic acid; determination of emulsion stability. The calculation of the moisture index was carried out in accordance with clause 4.3 of GOST 31762–2012. The humidity of sauces was, %: (40,99 ± 0,01) sample 1 and (60,2 ± 0,01) sample 2. According to the moisture content of 40,99%, the samples meet the requirements of GOST. It has been established that samples 1 and 2 have the optimum acidity (0,934 ± 0,01) and (0,326 ± 0,01)%, respectively, which has a positive effect on taste. It has also been established that samples 1 and 2 have a fat mass fraction of (58,67 ± 0,03) and (19,48 ± 0,03)%, respectively, which meets the requirements of GOST 31755–2012, as well as labeling. As a result of the study it has been established that the samples do not exceed permissible limits of the requirements specified in the regulatory documents and meet the requirements of GOST 31755–2012 and Technical Regulations of the Customs Union 024/2011.

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