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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 14, nr. 1 (2000)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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New interpretation of emulsifying mechanism
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Popko A.
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Lublin Technical University, Nadbystrzycka 36, 20-618 Lublin, Poland |
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vol. 14 (2000), nr. 1,
pp. 105-111
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streszczenie
A set of complex theoretical analyses of effects, carried out by the author enabled to create a new physical interpretation of the emulsifying mechanism taking into account the role of basic emulsion parameters, especially absolute viscosity, interfacial tension, density of emulsion phases and especially pressure and temperature. A mathematical description of the process was compiled with a determination of the role of those parameters influencing the characteristic dimension of scattered phase particles. As a result of testing the emulsion of rape oil and water a verified theoretical-experimental model of emulsifying process was elaborated and described by an equation.
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słowa kluczowe
mechanism of pressure emulgation, emulsion, characteristic dimension, scattered phase
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