Documente Academic
Documente Profesional
Documente Cultură
FDSC400
2004 Version
Goals
• Scales and Types of Structure in Food
• Surface Tension
• Curved Surfaces
• Surface Active Materials
• Charged Surfaces
COLLOIDAL
SCALE
Dispersed Systems
Dispersed phase
Continuous phase
Interface
Continuous phase
Solid Liquid Gas
Dispersed phase
decrease area
Tendency to break
• LYOPHOBIC • LYOPHILIC
• Weak interfacial • Strong interfacial
tension tension
• Little to be gained by • Strong energetic
breaking pressure to reduce area
• e.g., gums • e.g., emulsions
Surface Tension
-molecular scale-
Surface Tension
-bulk scale-
Force, g
Slope g
Interfacial energy
Area, A
Interfacial area
Surface Active Material
• Types of surfactant
• Surface accumulation
• Surface tension lowering
Types of Surfactant
-small molecule-
Polymer backbone
Equilibrium
Surface saturation
ln Bulk concentration
Surface Tension Lowering
Water
Oil
0.5-1.5 mm
1.5-3 mm
< 0.5 mm
>3 mm
•
•
•
•
35
(Volume in class Total volume measured)
30 Large droplets
Emulsion 3often contribute
25 Median most to
Frequency /%
Emulsion 5 instability
20
15
Emulsion 1
10
0
0.1 1 10
Diameter /mm Note log scale
Volume Fraction
f=Total volume of the dispersed phase
Total volume of the system
Polydisperse
Much greater
Emulsion Viscosity
Dispersed phase
Viscosity of emulsion volume fraction
= 1 2.5f
0
Continuous 0.8
0.7 Slope=2.5
phase
0.6
viscosity
Viscosity
0.5
Emulsion droplets 0.4
disrupt streamlines 0.3
0.2
and require more 0
0.1
effort to get the 0
same flow rate 0 0.1 0.2
Volume Fraction
Emulsion Destabilization
• Creaming
• Flocculation
• Coalescence
• Combined methods
Creaming
Buoyancy pd g
3
(Archimedes) Fb =
6
d g
2
vs =
18c
Friction Continuous phase viscosity
(Stokes-Einstein) density difference
= 3pdv
g Acceleration due to gravity
d droplet diameter
v droplet terminal velocity
vs Stokes velocity
Flocculation and Coalescence
FLOCCULATION
COALESCENCE
Aggregation Kinetics
• Droplets diffuse around and will collide often
• In fact only a tiny proportion of collisions are
reactive
G
2P
G
kslow=kfast/W
P2
rg
Gelled Emulsions
Thin liquid Viscous liquid Gelled solid