Freeze–thaw stability of water-in-oil emulsions

Ghosh, Supratim; Rousseau, Dérick

doi:10.1016/j.jcis.2009.07.047

Cited by 102 publications

(66 citation statements)

References 42 publications

(63 reference statements)

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“…More specifically, density variation for all blends was estimated to be linear with temperature, with the same slope as Jet A-1 in [35], which as indicated in this report, is almost the same for a variety of fuels. Likewise, assuming that molecular properties are quite close for all blends, a linear relationship was used for estimating the temperature variation of surface tension, in agreement with the Ramsay-Shields correlation [36], using the same slope as Jet A-1 in [35]. In the case of the kinematic viscosity, ν, the linear dependence is expected between log log Z and log T (where Z = ν + 0.7 + exp(−1.47 − 1.84ν − 0.51ν 2 )) [37] and again the corresponding slope of the Jet A-1 fuel in [35] was used for estimating the temperature dependence of all blends.…”

Section: Experimental Conditionsmentioning

confidence: 99%

Spray Characteristics of Alternative Aviation Fuel Blends

Vouros

2017

Aerospace

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Abstract:The compatibility of spray characteristics of alternative fuel blends, in relation to currently used Jet A-1 fuel, has been assessed experimentally. Tested blends were selected based on a narrow cut of paraffins, mixed with appropriately selected aromatics and naphthenes. Relevant physical properties including the density, viscosity, and surface tension were estimated first. The jet spray was produced using a single fluid, generic nozzle at operating pressures 5-11 bars. The atomization characteristics were assessed through measurements of droplet velocity field and droplet size, using phase Doppler anemometry. The physical properties varied within 10% of the reference fuel values. The spray results indicate that all tested blends produced similar atomized jets and droplet sizes, although observed differences may influence the implementation of combustion schemes which require precise control of the flow pattern.

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Section: Experimental Conditionsmentioning

confidence: 99%

Spray Characteristics of Alternative Aviation Fuel Blends

Vouros

2017

Aerospace

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“…The optimal functional, and by implication, physical properties required of margarine and spreadable fats are spreadability, plasticity and consistency (de Man, 1983;de Man et al, 1992;Bot et al, 2003;Chrysan, 2005). Stabilisation of water droplets against coalescence and water-oil separation is also very important (Rousseau and Hodge, 2005;Ghosh and Rousseau, 2009;Rousseau et al, 2009). For this reason, semisolid fats are to be preferred, with optimal SFC values of 50%-60% at around 5 • C, which gradually decrease with increasing temperature, until complete melt at about 38 • C. Furthermore, special texture and spreadability are needed for margarine for industrial uses, such as the roll-in type used in bakeries.…”

Section: Fats In Water-in-oil Emulsionsmentioning

confidence: 99%

Physical properties of fats in food

Sato¹,

Ueno²

2014

Fats in Food Technology 2e

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“…Accelerated stability tests were performed to determine the stability of formulations F9A, F9B, F10A and F10B under accelerated gravitational conditions as stated below (18)(19)(20):…”

Section: Stability Testsmentioning

confidence: 99%

Design and in vivo evaluation of emulgel formulations including green tea extract and rose oil

2013

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Plant materials with antioxidant and skin anti-aging properties have been widely used in cosmetic products for many years. Among them Camellia sinensis (L.) (green tea) extract is known for its biological and pharmacological activities attributed mainly to green tea catechins, which are polyphenolic compounds present in unfermented dried leaves of C. sinensis (1, 2). A short heating procedure of green tea leaves led to inactivation of polyphenol oxidase, thereby preserving the antioxidant activities of polyphenols. The total content of polyphenols in tea leaves varies from approximately 20 to 40 %, depending on the subspecies of the plant and geographic location (3). The four major polyphenolic catechins present in green tea leaves are (2) Prevention of skin aging and its treatment is an emerging field for development of new formulations in cosmetics. Accordingly, plant extracts with antioxidant properties are beneficial cosmetic ingredients for this purpose. This study was aimed at developing a stable and easily manufactured emulgel including green tea extract and rose oil that is effective on the barrier function and hydration of the skin. An emulgel formulation containing 20 % green tea extract and 5 % rose oil was designed as a result of pre-formulation studies. Physicochemical characterization, in vitro stability studies, in vivo water content of the stratum corneum and transepidermal water loss studies were carried out afterwards. In vivo studies on ten female subjects were evaluated by using non-invasive skin bioengineering techniques. Finally, a cosmetically acceptable, stable and effective emulgel formulation for skin barrier function with good hydrating properties was obtained for skin hydration, protection and anti-aging purposes.

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Freeze–thaw stability of water-in-oil emulsions

Cited by 102 publications

References 42 publications

Spray Characteristics of Alternative Aviation Fuel Blends

Spray Characteristics of Alternative Aviation Fuel Blends

Physical properties of fats in food

Design and in vivo evaluation of emulgel formulations including green tea extract and rose oil

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