Model for Estimation of the Stability of Emulsions in a Cream Layer.
A model for use in the estimation of the stability of emulsions in cream layers is proposed. Stability was assessed by the parameter ac defined as the ratio of the kinetic energy of an emulsion particle to that of a molecule. Based on the DLVO theory and Stokes' law, the kinetic energy of a particle needed for it to cross over a potential barrier was calculated by consideration of the balance of forces working on the particle. The ac value was a useful index for estimation of the stability of emulsions, and represented the empirically known effects of the properties of particles and the medium on stability.
a Department of Food Science and Technology, Faculty of Agriculture , Kyoto University , Sakyo-ku , Kyoto 606-01, Japan.
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S
Adachi
a Department of Food Science and Technology, Faculty of Agriculture , Kyoto University , Sakyo-ku , Kyoto 606-01, Japan.
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J
Imagi
a Department of Food Science and Technology, Faculty of Agriculture , Kyoto University , Sakyo-ku , Kyoto 606-01, Japan.
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R
Matsuno