Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer

Abstract

Coalescence rate constants in a high-pressure homogenizer were inferred for pure emulsions of a neutrally buoyant mixture of carbon tetrachloride and benzene dispersed in aqueous medium, as well as for emulsions stabilized by sodium caseinate or whey protein, from the temporal evolution of number of drops per unit volume in the exit stream of the homogenizer in a recirculating system consisting of the homogenizer and a stirred tank when subjected to a negative step change in applied homogenizer pressure (Ph). The homogenization pressure was varied in the range 6.9 to 41.4 MPa, pH in the range 5 to 7, dispersed phase fraction in the range 0.05 to 0.15, ionic strength in the range 0.01 to 0.05M,and protein concentration in the range 0.01 to 0.05 wt%. Functional dependence of drop coalescence rate on the homogenizer pressure was derived for pure emulsions for mechanisms of drop collisions due both to turbulence and to shear. The inferred collision rate constant for pure emulsions was found to be proportional toPh0.722, which was closer to the functional dependence for drop collisions due to turbulence. The coalescence rate constant was found to be higher for higher homogenizer pressures, larger drop sizes, and higher dispersed phase fractions. For emulsions stabilized by proteins, drop coalescence rate constant was found to be higher at lower protein concentrations, near the isoelectric point of the protein, and higher ionic strengths because of the smaller interdroplet colloidal repulsive forces, thus clearly demonstrating the effect of colloidal forces on drop coalescence. Sodium caseinate was found to result in a lower coalescence rate constant than whey protein.