Title : ( Making Oil-in-Water Emulsions by Ultrasound and Stability Evaluation Using Taguchi Method )
Authors: Mohammad Taghi Hamed Mosavian , A. Hassani ,
Full TextAbstract
Oil-in-water emulsions containing 40% wt sunflower oil were prepared using ultrasound with the frequency of 30 kHz. The effect of sonication time, stabilizer concentration, NaCl, and pH of aqueous phase on the stability and particle size distribution of samples was investigated using Taguchi statistical method. The results showed that increasing sonication time decreased mean diameter of droplets and narrowed droplet size distribution curves. NaCl was found to have a positive effect on the stability of samples. More stable emulsions were prepared when using xanthan and pectin together at pH 4.
Keywords
, Emulsification, particle size distribution, pectin, Taguchi method, ultrasound, xanthan
@article{paperid:1014218,
author = {Hamed Mosavian, Mohammad Taghi and A. Hassani},
title = {Making Oil-in-Water Emulsions by Ultrasound and Stability Evaluation Using Taguchi Method},
journal = {Journal of Dispersion Science and Technology},
year = {2010},
volume = {31},
number = {3},
month = {February},
issn = {0193-2691},
pages = {293--298},
numpages = {5},
keywords = {Emulsification; particle size distribution; pectin; Taguchi method; ultrasound;
xanthan},
}
%0 Journal Article
%T Making Oil-in-Water Emulsions by Ultrasound and Stability Evaluation Using Taguchi Method
%A Hamed Mosavian, Mohammad Taghi
%A A. Hassani
%J Journal of Dispersion Science and Technology
%@ 0193-2691
%D 2010
