Science and Technology Production
Optimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolyte
Article
Date:
1997Publishing House and Editing Place:
ElsevierMagazine:
JOURNAL OF FOOD ENGINEERING, vol. 32 (pp. 69-81) ElsevierSummary *
ABSTRACT The influence of different factor son the dose of chitosan necessary to neutralize electrical charge and to get flocculation in a model system of a sunflower oil/water emulsion was analyzed. These factors included: ionic strength, pH, size of the drops in the emulsion, concentration of oil and surfactant and type of emulsifier. Results showed that the increase of NaCl concentration reduces the dose necessary to produce destabilization and flocculation. The longer the surfactant chain length the greater the chitosan dose to reach zero charge. pH variation did not show any influence on the chitosan dose necessary to flocculate the colloidal system. Increasing globule size led to lower chitosan doses to reach flocculation. A linear relationship between initial values of colloidal charge and electrophoretic mobility was established, allowing the prediction of the optimum dose of chitosan as polyelectrolyte to be applied for the treatment of food emulsion wastes. 1997 Elsevier Science Limited1997 Elsevier Science Limited Information provided by the agent in SIGEVAKey Words
emulsion wastescoagulationchitosanflocculation