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 |
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| container_title | Journal of food science |
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| creator | Kauten, R.J. (Univ. of California, Davis, CA) Maneval, J.E McCarthy, M.J |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb05385.x |
| format | Article |
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| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1991-05, Vol.56 (3), p.799-801 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| subjects | 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 |
| title | Fast determination of spatially localized volume fractions in emulsions |
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