The effect of different concentrations of tween-20 combined with rice husk silica on the stability of o/w emulsion: A kinetic study

International Conference on Informatics, Technology and Engineering 2017

计算机科学

Sapei, L.^1 ; Sandy, I.G.Y.H.^1 ; Suputra, I.M.K.D.^1 ; Ray, M.^2

Department of Chemical Engineering, University of Surabaya, Raya Kalirungkut, Surabaya East Java

60293, Indonesia^1

POS Bio-Sciences, John and Charlotte Cross, BioSciences Centre, 118 Veterinary Road, Saskatoon

SK

S7N 2R4, Canada^2

关键词: Aqueous phase;    First-order kinetic models;    First-order models;    Mixed emulsifiers;    O/W emulsions;    Oil-in-water (o/w) emulsion;    Rice husk silica;    Unstable system;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/245/1/012023/pdf
DOI  :  10.1088/1757-899X/245/1/012023

学科分类：计算机科学（综合）

来源: IOP

【 摘 要 】

Emulsion is a thermodynamically unstable system which undergoes destabilization with time. The destabilization kinetics of "food grade" oil-in-water (O/W) emulsions in the presence of both tween-20 and rice husk silica as emulsifiers were studied. Rice husk silica concentration of 2.5% was combined with various concentrations of tween-20 from 0.1 to 1%. Oil phase fraction was 20% relative to the aqueous phase. Emulsification was conducted using a rotor-stator homogenizer at 20,000 rpm. The emulsions tended to destabilize with time. Their destabilization rates were studied using zero order and first order kinetic models. In general, the kinetics of O/W emulsion destabilization followed first order model. Different concentrations of tween-20 combined with rice husk silica influenced the destabilization rate of o/w emulsions. Destabilization rates of emulsions stabilized using mixed emulsifiers of 1% tween-20 and 2.5% silica were ∼50 times and ∼3 times lower compared to those stabilized using silica alone and tween-20 alone, respectively.