Model for Estimation of the Stability of Emulsions in a Cream Layer
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概要
- 論文の詳細を見る
A model for use in the estimation of the stability of emulsions in cream layers is proposed. Stability was assessed by the parameter a_c, defined as the ratio of the kinetic energy of an emulsion particle to that of a molecule. Based on the DLVO theory and Stokes' law, the kinetic energy of a particle needed for it to cross over a potential barrier was calculated by consideration of the balance of forces working on the particle. The a_c value was a useful index for estimation of the stability of emulsions, and represented the empirically known effects of the properties of particles and the medium on stability.
- 社団法人日本農芸化学会の論文
- 1992-03-23
著者
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MATSUNO RYUICHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Adachi S
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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MATSUNO Ryuichi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Matsuno R
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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IMAGI Jun
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Imagi J
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Adachi Shuji
Department Of Food Sciencc And Tethnology Faculty Of Agriculture Kyoto University
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Matsuno Ryuichi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Matsuno Ryuichi
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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