Comparison of the Rheological Behavior of Solutions and Formulated Oil-in-Water Emulsions Containing Carboxymethylcellulose (CMC)

被引:16
|
作者
Radi, Mohsen [1 ]
Amiri, Sedigheh [1 ]
机构
[1] Islamic Azad Univ, Yasooj Branch, Young Researchers Club, Yasuj, Iran
关键词
CMC; emulsion; rheology; stability; stabilizer; GUM;
D O I
10.1080/01932691.2012.681607
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
In this study, it was aimed to compare the rheological properties of carboxymethylcellulose (CMC) in aqueous solutions and their corresponding emulsions containing 0.05, 0.1, 0.25, and 0.5% CMC in the aqueous phase. Samples with 0.05 and 0.1% CMC showed Newtonian behavior, but shear-thinning behavior was observed in CMC solutions and emulsions with increasing CMC concentrations to 0.25% and 0.5%. Rheological behavior of all samples were modeled by Power law (R 2=0.986197) and Casson models (R 2=0.9681). According to the Ostwaldde Waele model, the consistency index of all samples was increased and the flow behavior index decreased with increasing CMC concentration. Comparison of our data with four predicting models (Einstein, Larson, Pal, and Dougherty-Krieger equations) showed that the viscosity of continuous phase controls the viscosity of emulsions with high CMC concentrations and these models are not applicable for such situations. Addition of CMC increased the emulsion stability of O/W emulsions. This stability was increased with increasing CMC concentrations.
引用
收藏
页码:582 / 589
页数:8
相关论文
共 50 条
  • [41] Measurement of microscopic rheological properties in oil-in-water emulsions via spherical nanoindentation
    Yunosuke Kimoto
    Machi Horiai
    Satoshi Nagase
    Akira Uno
    Yasunori Sato
    Tsutomu Takahashi
    Rheologica Acta, 2023, 62 : 631 - 640
  • [42] Creaming behavior of solids-stabilized oil-in-water emulsions
    Yan, N.
    Masliyah, J.H.
    Industrial and Engineering Chemistry Research, 1997, 36 (04): : 1122 - 1129
  • [43] Evolution of the rheological properties of oil-in-water emulsions during the emulsification process and storage
    Evolución de las propiedades reológicas de emulsiones aceite vegetal en agua durante el proceso de emulsificación y almacenamiento
    Sánchez, M.C., 2000, Instituto de la Grasa (51)
  • [44] Creaming behavior of solids-stabilized oil-in-water emulsions
    Yan, NX
    Masliyah, JH
    INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH, 1997, 36 (04) : 1122 - 1129
  • [45] Measurement of microscopic rheological properties in oil-in-water emulsions via spherical nanoindentation
    Kimoto, Yunosuke
    Horiai, Machi
    Nagase, Satoshi
    Uno, Akira
    Sato, Yasunori
    Takahashi, Tsutomu
    RHEOLOGICA ACTA, 2023, 62 (11-12) : 631 - 640
  • [46] PULSED NMR-STUDY ON THE BEHAVIOR OF WATER IN OIL-IN-WATER EMULSIONS CONTAINING NON-IONIC SURFACTANTS
    NOGUCHI, S
    NAKAZAWA, F
    YOSHII, K
    NIPPON KAGAKU KAISHI, 1980, (07) : 1073 - 1076
  • [47] INFLUENCE OF OIL AND EMULSIFIER CONCENTRATIONS ON THE RHEOLOGICAL PROPERTIES OF OIL-IN-WATER SALAD DRESSING FOOD EMULSIONS
    FRANCO, JM
    GUERRERO, A
    GALLEGOS, C
    GRASAS Y ACEITES, 1995, 46 (02) : 108 - 114
  • [48] The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage
    Liu, Chunhuan
    Zheng, Zhaojun
    Cao, Chen
    Liu, Yuanfa
    FOOD CHEMISTRY, 2019, 300
  • [49] Optical properties of oil-in-water emulsions containing titanium dioxide particles
    Chantrapornchai, W
    Clydesdale, FM
    McClements, DJ
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2000, 166 (1-3) : 123 - 131
  • [50] Dynamics of oil transfer in oil-in-water emulsions
    Malassagne-Bulgarelli, Nelly
    McGrath, Kathryn M.
    SOFT MATTER, 2009, 5 (23) : 4804 - 4813