Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time

Abstract

Abstract Coconut milk was extracted from grated coconut meat with addition of water by a hydraulic press. This milk was mixed with emulsifiers (Gum Acacia and maltodextrin) at different ratios of emulsifier to fat (4, 2.75, and 1.5) and different maltodextrin (MD) to Gum Acacia (GA) ratio (0.67, 1.085, and 1.5). The emulsion was sonicated for different time durations (0.5–3.0 min). Particle size analysis of the sonicated coconut milk emulsion revealed that the number fraction of fat globules below 2 × 10 −6 m increased as the emulsifier to fat ratio increased. However, at the highest ratio of emulsifier to fat this trend reversed even at higher sonication times. Similar slump in the increasing trend of globules below 2 × 10 −6 m were observed at the highest value of ratio of MD to GA (1.5) studied. Modeling of particle size distribution by Rosin–Rambler–Sperling–Bennet relation was found to be a good tool for prediction of uniformity of distribution n and statistical average globule diameter M . The n values varied between 0.981 and 1.318 where as M values lied between 2.11 × 10 −6 and 4.12 × 10 −6 m. Linear regression fitting of n and M values as function of ratio of emulsifier to fat, ratio of MD to GA and the sonication time resulted in a good fit with relative deviation of 3.96% and 10.77%, respectively. These linear regression equations provided a suitable model to predict the sonication time required to achieve certain degree of size reduction with a relative deviation of 2.33%.