Documents disponibles écrits par cet auteur

Enhancing the stability of oil - in - water emulsions emulsified by coconut milk protein with the application of acoustic cavitation / Virangkumar N. Lad in Industrial & engineering chemistry research, Vol. 51 N° 11 (Mars 2012) 

Public ISBD [article]  in Industrial & engineering chemistry research > Vol. 51 N° 11 (Mars 2012) . - pp. 4222-4229 Titre : Enhancing the stability of oil - in - water emulsions emulsified by coconut milk protein with the application of acoustic cavitation Type de document : texte imprimé Auteurs : Virangkumar N. Lad, Auteur ; Zagabathuni Venkata Panchakshari Murthy, Auteur Année de publication : 2012 Article en page(s) : pp. 4222-4229 Note générale : Chimie industrielle Langues : Anglais (eng) Mots-clés : Acoustic  cavitation  Emulsion  Stability Résumé : Coconut milk protein (CMP) is a naturally derived protein recovered from the kernel of fresh coconut (Cocos nucifera L.) having a high nutrient value. With increasing demand of naturally available efficient emulsifiers and stabilizers for the production of food and health care emulsions with reasonable stability, many emulsifiers are being utilized for the commecial production of many products. Even though the CMP is reported as a poor emulsifier, we prepared very stable emulsions with CMP using sonication. The effects of ultrasound (250 W, 20 kHz and 120 W, 20 kHz) on the stability of sunflower oil in-water emulsions made by CMP are studied. It is found that though the acoustic energy is responsible for further reduction of droplet size for CMP emulsions, energetic cavitations and high pressure shock waves, generated due to the collapsing bubble, are responsible for droplet breakup. The size of the dispersed droplets, in the case of sonication using an ultrasonic horn with all the concentrations of CMP, was smaller than that created using an ultrasonic bath. Emulsions sonicated by the ultrasonic horn were found to be very stable with variation of salt concentration. ISSN : 0888-5885 En ligne : http://cat.inist.fr/?aModele=afficheN&cpsidt=25655631 [article] Enhancing the stability of oil - in - water emulsions emulsified by coconut milk protein with the application of acoustic cavitation [texte imprimé] / Virangkumar N. Lad, Auteur ; Zagabathuni Venkata Panchakshari Murthy, Auteur . - 2012 . - pp. 4222-4229. Chimie industrielle Langues : Anglais (eng) in Industrial & engineering chemistry research > Vol. 51 N° 11 (Mars 2012) . - pp. 4222-4229 Mots-clés : Acoustic  cavitation  Emulsion  Stability Résumé : Coconut milk protein (CMP) is a naturally derived protein recovered from the kernel of fresh coconut (Cocos nucifera L.) having a high nutrient value. With increasing demand of naturally available efficient emulsifiers and stabilizers for the production of food and health care emulsions with reasonable stability, many emulsifiers are being utilized for the commecial production of many products. Even though the CMP is reported as a poor emulsifier, we prepared very stable emulsions with CMP using sonication. The effects of ultrasound (250 W, 20 kHz and 120 W, 20 kHz) on the stability of sunflower oil in-water emulsions made by CMP are studied. It is found that though the acoustic energy is responsible for further reduction of droplet size for CMP emulsions, energetic cavitations and high pressure shock waves, generated due to the collapsing bubble, are responsible for droplet breakup. The size of the dispersed droplets, in the case of sonication using an ultrasonic horn with all the concentrations of CMP, was smaller than that created using an ultrasonic bath. Emulsions sonicated by the ultrasonic horn were found to be very stable with variation of salt concentration. ISSN : 0888-5885 En ligne : http://cat.inist.fr/?aModele=afficheN&cpsidt=25655631