17emulsion

17emulsion - III.E.-1 Dispersed Phases Dispersed Phases...

Info iconThis preview shows pages 1–5. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: III.E.-1 Dispersed Phases Dispersed Phases Most foods are dispersions mixtures of different phases (as opposed to single phase solutions ) Solid dispersed in liquid suspension or pastes mainly liquid mainly solid Gas dispersed in liquid foam Liquid dispersed in liquid emulsion peanut butter beer Milk III.E.-2 Interfacial Tension Interfacial Tension Solute-solute + solvent-solvent > solute-solvent interactions unfavorable energy between solute (e.g. lipid) and solvent (water) interfacial energy penalty Proportional to area of interface A Energy per unit area called interfacial tension Energy penalty = A favored energetically III.E.-3 Energy Penalty Energy Penalty Energy penalty = A = 3 a Must add energy to reduce particle size Energy lowered by increasing drop size, ultimately separate a is small a is Penalty reduced as size increases radius a concentration (volume fraction) energy decreasing energy increasing III.E.-4 Adding Energy to Form Particles Adding Energy to Form Particles Requires energy to disperse system ( emulsion formation ) requires energy to decrease droplet or particle size simple mixing for low energy surfaces or large droplets/particles (e.g. stirring) blending or homogenizing for high energy, small size...
View Full Document

Page1 / 19

17emulsion - III.E.-1 Dispersed Phases Dispersed Phases...

This preview shows document pages 1 - 5. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online