| Issue |
BIO Web of Conferences
Volume 78, 2023
International Scientific-Practical Conference “Modern Trends of Science, Innovative Technologies in Viticulture and Winemaking” (MTSITVW2023)
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|
|---|---|---|
| Article Number | 06001 | |
| Number of page(s) | 9 | |
| Section | Storage, Processing and Product Quality Management | |
| DOI | https://doi.org/10.1051/bioconf/20237806001 | |
| Published online | 08 December 2023 | |
Influence of ultrasonic and mechanical dispersion on the viscosity characteristics of water-oil emulsions: Experimental study
1 Institute of General and Inorganic Chemistry ASRUz, Tashkent, Uzbekistan
2 Namangan Institute of Engineering and Technology, Tashkent, Uzbekistan
3 Institute of Bioorganic Chemistry ASRUz, Uzbekistan, Tashkent, Uzbekistan
* Corresponding author: salihanova79@mail.ru
In this article, the influence of ultrasonic and mechanical dispersion on the viscosity characteristics of water-oil emulsions was studied. It was found that an increase in the duration of exposure to ultrasound leads to an increase in temperature as a result of intensive dispersed system mixing. Due to this, there is an intensification of the interaction between the particles, dispersion, and coagulation. The analysis of the results allowed to determine the optimal ratio between the time of ultrasonic exposure and the emulsifier concentration to obtain an emulsion with low viscosity and a dispersion range. Ultrasonic dispersion promotes the formation of fine particles and a wider polydispersity, which improves emulsion viscoelastic parameters and density. It was found that ultrasonic treatment for 80-120 seconds enhances the nanoscale effect, reducing the emulsion dynamic viscosity. These results are of significant importance for the control and optimization of the viscosity properties of emulsions in various industrial fields, including the food industry.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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