Document Detail

Stability and rheological behavior of concentrated monodisperse food emulsifier coated microbubble suspensions.
MedLine Citation:
PMID:  18774143     Owner:  NLM     Status:  MEDLINE    
Nearly monodispersed populations of microbubbles were produced using flow focusing with a food grade emulsifier. The microbubbles produced by this technique have diameters in the range of 120-200 microm. The flow focusing device uses metered streams of air and liquid to produce a jet that periodically pinches to make individual microbubbles. The size of the microbubbles can be controlled by changing the relative flow rates of the gas and the liquid. The emulsifier consists of a mixture of monoglycerides, diglycerides and sodium stearoyl lactylate in combination with polyethylene glycol (PEG)-40 stearate. The emulsifier forms a thin shell that stabilizes the microbubbles. The microbubbles are stable over time with their sizes remaining roughly constant over 2 h. Such stability allows suspensions of microbubbles to be formed and their rheological properties tested. The sizes of the microbubbles are also monitored off-line while testing, examining the effect of shearing on the bubble sizes, as well as their stability over time. These results show that the microbubble suspensions are viscoelastic and exhibit power law behavior. The relationship between the air fraction of the suspension and fluid viscosity is determined.
Yuyi Shen; Marjorie L Longo; Robert L Powell
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Publication Detail:
Type:  Journal Article     Date:  2008-08-05
Journal Detail:
Title:  Journal of colloid and interface science     Volume:  327     ISSN:  1095-7103     ISO Abbreviation:  J Colloid Interface Sci     Publication Date:  2008 Nov 
Date Detail:
Created Date:  2008-09-22     Completed Date:  2009-01-12     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0043125     Medline TA:  J Colloid Interface Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  204-10     Citation Subset:  IM    
Department of Chemical Engineering and Materials Science, University of California, Davis, CA 95616, USA.
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MeSH Terms
Emulsifying Agents / chemistry*
Food Technology / methods*
Polyethylene Glycols
Suspensions / chemistry
Reg. No./Substance:
0/Diglycerides; 0/Emulsifying Agents; 0/Monoglycerides; 0/Polyethylene Glycols; 0/Suspensions

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