INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
Optimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolyte.
Autor/es:
A. PINOTTI,; BEVILACQUA A.; ZARITZKY NOEMI.
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 1997 vol. 32 p. 69 - 81
ISSN:
0260-8774
Resumen:
The influence of different factors on 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 (sodium dodecyl and tetradecyl sulfate). 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.
