Fast determination of spatially localized volume fractions in emulsions

Fast determination of spatially localized volume fractions in emulsions

A rapid, noninvasive method for determining spatially resolved magnetic resonance (MR) spin-lattice relaxation rates (1/T1) was developed to study the dynamics of emulsions. The technique acquires data simultaneously along the entire emulsion profile. The observed relaxation rates (1/T1(obs)) for oi...

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Veröffentlicht in:Journal of food science 1991-05, Vol.56 (3), p.799-801
Hauptverfasser: Kauten, R.J. (Univ. of California, Davis, CA), Maneval, J.E, McCarthy, M.J
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
CLASIFICACION DE PRODUCTOS
CLASSEMENT
DESNATADO
ECREMAGE
EMULSION
Food
Food industries
FRACCIONAMIENTO
FRACTIONNEMENT
Fundamental and applied biological sciences. Psychology
General aspects
MATEMATICAS
MATHEMATIQUE
METHODE
Methods of analysis, processing and quality control, regulation, standards
METODOS
Oils & fats
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
Water
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Zusammenfassung:A rapid, noninvasive method for determining spatially resolved magnetic resonance (MR) spin-lattice relaxation rates (1/T1) was developed to study the dynamics of emulsions. The technique acquires data simultaneously along the entire emulsion profile. The observed relaxation rates (1/T1(obs)) for oil/water emulsions followed the equation: 1/T1(obs) = (phi(oil)/T1(oil) + (phi(water)/T1(water) where phi(oil) + phi(water) = 1. Volume fractions along the profile of a 40% (v/v) oil/water emulsion were calculated for several times during creaming to establish dynamics of the process. Separation velocities calculated from such profiles may be used to test (or correct) predictions of models for creaming emulsions
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb05385.x