Sapei, Lanny and Sandy, I G Y H and Ray, M (2017) The effect of different concentrations of tween-20 combined with rice husk silica on the stability of o/w emulsion: A kinetic study. IOP Conference Series: Materials Science and Engineering, 273. ISSN 1757-899X
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Abstract
Emulsion is a thermodynamically unstable system which undergoes destabilization with time. The destabilization kinetics of "food grade" oil-in-water (O/W) emulsions in the presence of both tween-20 and rice husk silica as emulsifiers were studied. Rice husk silica concentration of 2.5% was combined with various concentrations of tween-20 from 0.1 to 1%. Oil phase fraction was 20% relative to the aqueous phase. Emulsification was conducted using a rotor-stator homogenizer at 20,000 rpm. The emulsions tended to destabilize with time. Their destabilization rates were studied using zero order and first order kinetic models. In general, the kinetics of O/W emulsion destabilization followed first order model. Different concentrations of tween-20 combined with rice husk silica influenced the destabilization rate of o/w emulsions. Destabilization rates of emulsions stabilized using mixed emulsifiers of 1% tween-20 and 2.5% silica were ~50 times and ~3 times lower compared to those stabilized using silica alone and tween-20 alone, respectively.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | first order, O/W emulsion, rice husk silica, stability, Tween-20 |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Faculty of Engineering > Department of Chemical Engineering |
| Depositing User: | Eko Setiawan 194014 |
| Date Deposited: | 11 Dec 2017 03:22 |
| Last Modified: | 09 Nov 2020 06:25 |
| URI: | http://repository.ubaya.ac.id/id/eprint/31369 |
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