TY - JOUR
T1 - Effect of pumping and atomisation on the stability of oil/water emulsions
AU - Villalobos-Espinosa, Julieta C.
AU - García-Armenta, Evangelina
AU - Alamilla-Beltrán, Liliana
AU - Quintanilla-Carvajal, María Ximena
AU - Azuara-Nieto, Ebner
AU - Hernández-Sánchez, Humberto
AU - Perea-Flores, María de Jesús
AU - Gutiérrez-López, Gustavo F.
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/8
Y1 - 2022/8
N2 - This work evaluated the effects of a peristaltic pump and a two-fluid pneumatic nozzle on the stability parameters of oil/water emulsions. Droplet size (DS), polydispersity index (PDI), Turbiscan® stability index (TSI), and wall material thicknesses were measured in emulsions with three different initial stabilities (most stable or ME, intermediate stable or IE, and less stable or LE) at different stages during their transport to the atomisation nozzle. Results indicated that pumping and atomisation gave place to more homogeneous emulsions in respect to the original one, having smaller sizes (0.98–1.29 μm), thicker shells (0.21–0.29 μm), and better stability as indicated by TSI (1.20–2.40), which kinetics were successfully fitted to a two-parameter kinetic model (R2 = 0.99; RMSE <0.245). LE emulsion increased the most its stability because of its passage through the pump and nozzle due to greater instability differences in TSI. It was noted that, for all emulsions after their passage through the pump and nozzle, changes in stability were driven by coalescence. This study can contribute to determining operating conditions for encapsulating by spray drying.
AB - This work evaluated the effects of a peristaltic pump and a two-fluid pneumatic nozzle on the stability parameters of oil/water emulsions. Droplet size (DS), polydispersity index (PDI), Turbiscan® stability index (TSI), and wall material thicknesses were measured in emulsions with three different initial stabilities (most stable or ME, intermediate stable or IE, and less stable or LE) at different stages during their transport to the atomisation nozzle. Results indicated that pumping and atomisation gave place to more homogeneous emulsions in respect to the original one, having smaller sizes (0.98–1.29 μm), thicker shells (0.21–0.29 μm), and better stability as indicated by TSI (1.20–2.40), which kinetics were successfully fitted to a two-parameter kinetic model (R2 = 0.99; RMSE <0.245). LE emulsion increased the most its stability because of its passage through the pump and nozzle due to greater instability differences in TSI. It was noted that, for all emulsions after their passage through the pump and nozzle, changes in stability were driven by coalescence. This study can contribute to determining operating conditions for encapsulating by spray drying.
KW - Atomisation
KW - Droplet size
KW - Emulsion stability
KW - Oil/water emulsion
KW - Pumping
UR - http://www.scopus.com/inward/record.url?scp=85126554565&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2022.111056
DO - 10.1016/j.jfoodeng.2022.111056
M3 - Artículo
AN - SCOPUS:85126554565
SN - 0260-8774
VL - 327
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 111056
ER -