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Emulsion Droplets Entering and Spreading at the Air and Water Interface Studied by Drop Shape Tensiometry

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dc.contributor.advisor Lim, Loong-Tak
dc.contributor.author Geng, Jiahui
dc.date.accessioned 2016-02-05T17:07:45Z
dc.date.available 2016-02-05T17:07:45Z
dc.date.copyright 2016-02
dc.date.created 2016-02-04
dc.date.issued 2016-02-05
dc.identifier.uri http://hdl.handle.net/10214/9516
dc.description.abstract This research investigated the entering and spreading phenomena of emulsion droplets at the air-water interface, as it relates to ring formation and oil spreading in beverage emulsions. Drop shape tensiometry was employed to observe the adsorption, entering or spreading of oil droplets. A flavor emulsion, resembling a beverage was employed as the model system for this thesis. The spreading coefficient was not an effective indicator for oil spreading at the air-water interface in the complex emulsion systems. In biopolymer based emulsion systems, the dilational elastic modulus is a better parameter than surface tension for predicting the entering and spreading events. It was also shown that instability may be prevented by addition of a low molecular weight emulsifier. For the first time, confocal microscopy was employed to observe adsorption and spreading of oil droplets in model beverage emulsions. en_US
dc.language.iso en en_US
dc.rights Attribution 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by/2.5/ca/ *
dc.subject Emulsion en_US
dc.subject Beverage en_US
dc.subject Drop shape tensiometry en_US
dc.subject entering and spreading en_US
dc.subject air water interface en_US
dc.title Emulsion Droplets Entering and Spreading at the Air and Water Interface Studied by Drop Shape Tensiometry en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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Attribution 2.5 Canada Except where otherwise noted, this item's license is described as Attribution 2.5 Canada