Emulsion stability measurements by single electrode capacitance probe (SeCaP) technology
作者： R B Schüller , S Løkra , C Salas-Bringas , B Egelandsdal , B Engebretsen
DOI: 10.1088/0957-0233/19/8/085704
关键词:
摘要: This paper describes a new and novel method for the determination of stability emulsions. The is based on single electrode capacitance technology (SeCaP). A measuring system consisting eight individual cells, each with volume approximately 10 ml, described in detail. has been tested an emulsion whey proteins (WPC80), oil water. Xanthan was added to modify stability. results show that able quantify terms differential variable. whole separation process observed much faster SeCaP than conventional column. complete visually over 30 h seen less 1.4 system.
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