Oil Concentration In Emulsion Research Articles

Stabilization of o/w emulsion using breadfruit (Artocarpus altilis) starch modified by heat moisture treatment, acetic acid and combination of both

Abstract Exploration to utilize breadfruit (Artocarpus altilis) starch as stabilizer in food emulsion is increasing significantly. Breadfruit starch modification using octenyl succinic anhydride (OSA) has successfully investigated, however some methods are rarely been applied for breadfruit starch. Therefore, this research aimed to examine the ability of breadfruit starch which was modified using heat moisture treatment (HMT), acetic acid, and combination of both to stabilize oil-in-water (o/w) emulsion. The variables investigated were: 1) the addition of 2% of breadfruit starch modified by HMT, acetic acid and combination of both methods, and 2) the percentage of oil (25% and 40%). The stability of o/w emulsion was measured by the creaming index (CI), emulsifying activity (EA), observation of visible boundaries during storage and the size of droplets using light microscope. The results showed that the highest CI value (53.7%) was obtained in an emulsion with 25% oil stabilized by acetic acid modified starch. The higher the oil concentration in emulsion, the smaller the droplets produced. The most stable emulsion was the one prepared by addition of 40% oil and stabilize by 2% modified breadfruit starch using acetic acid. This emulsion has 33.33% CI value, 47.5% EA after 10 days of storage with evenly distributed droplets and almost uniform in size.

Oil sorption by exfoliated graphite from dilute oil–water emulsion for practical applications in produced water treatments

We used engine oil–water emulsion as a model produced water to evaluate the oil sorption properties of exfoliated graphite (EG) and showed that 100mg/L of oil in emulsion can be reduced to a concentration of a 0.1-few mg/L using as-received commercially available EG and surface modified EG subjected to an additional oxidation treatment. Oil at a concentration of less than 15mg/L, the standard of typical water treatment processes. Although EG also sorbs water, it sorbs oil preferentially and the oil concentration of the sorbed phase in EG was estimated to be about 200 times that of the initial untreated emulsion. The sorption mechanism was discussed with the aid of the ab-initio relaxation calculation and classical molecular dynamics (MD) simulation for n-Hexane (C6H14) adsorption on graphene. When EG was incorporated with micron-size iron particles, the oil sorbed EG was found to be effectively recovered from emulsion by using magnetic field. The oil concentration in emulsion treated with EG was able to reduce down to the level comparable to that achieved by nanofiltration (NF) or reverse osmosis (RO) membrane treatment. We concluded that EG from natural graphite can effectively remove oil component during the treatment of emulsion and exhibits high potential for practical use.

On-line emulsion formation and multi-element analysis of edible oils by inductively coupled plasma atomic emission spectrometry

A novel simple on-line emulsion formation system for multi-element analysis by inductively coupled plasma atomic emission spectrometry (ICP-AES) was developed. A laboratory made magnetic-stirring micro-chamber was used for continuous edible emulsification with Triton X-100 and for subsequent introduction of the emulsion into ICP-AES. The optimum concentration of oil in emulsion for maximum sensitivity was 50% (v/v). The performance of the system was demonstrated for Ag, Al, B, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Ga, In, Mg, Mn, Ni, Pb, Tl and Zn determination in olive, sunflower and corn oil. Good agreement was found between calibration curves for oil emulsion and aqueous ones for the most of the investigated spectral lines. The calibration curves for each element were linear at least up to 1.0 mg l −1 and the correlation coefficients were ranged between 0.991 and 0.999. The proposed method was applied to the analysis of olive oil sample and compared with ETAAS-wet digestion method. No significant differences were observed between the two methods.