Influence du protocole opératoire sur les caractéristiques d'une émulsion L/H réalisée avec des surfactifs polymériques non ioniques.
Synopsis The mode of operation has an effect on the properties of emulsions. We have studied the influence of the method of preparation (temperature, stirring rate, time of phase introduction and method of cooling) on the rheological properties of an oil in water emulsion. The importance of factors is classified with the help of two-level full and fractional factorial designs. The most significant factor is the mode of cooling, a progressive cooling produces an increase of viscosity and the influence of the other studied factors is insignificant. Sudden cooling entails a lowering of the viscosity and a diminution of the stability, and shows the influence of the rate of mixing and the temperature of manufacture.
Nielloud
F
F
Laboratoire de Technique Pharmaceutique Industrielle, Faculté de Pharmacie, 34060 Montpellier, France.
Laget
J P
JP
Fortune
R
R
Marti-Mestres
G
G
Maillols
H
H