INVESTIGADORES
PINOTTI Adriana Noemi
artículos
Título:
Optimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolyte
Autor/es:
PINOTTI, A; BEVILACQUA, A; ZARITZKY, N
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
Elsevier
Referencias:
Lugar: Holanda; Año: 1997 vol. 32 p. 69 - 81
ISSN:
0260-8774
Resumen:
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