| 用差热分析(DTA)测定甜橙油—水乳化体系的相转型温度 |
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| 引用本文： | 松全才,温玉全.用差热分析(DTA)测定甜橙油—水乳化体系的相转型温度[J].齐齐哈尔大学学报(自然科学版),1990(4). |
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| 作者姓名： | 松全才 温玉全 |
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| 作者单位： | 北京理工大学
(松全才)，北京食品工业研究所(温玉全) |
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| 摘 要： | 制定了用差热分析(DTA)法测定水包油型(O/W)乳系相转型温度(Phase Inversion Temperature,PIT)的技术,研究了乳化剂浓度、乳化剂的HLB值,水相的pH等对于甜橙油—水乳系PIT的影响。
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| 关 键 词： | 相转型温度 甜橙油 水包油 (O/W)乳系 |
Determination of Phase Inversion Temperature (PIT) of of Some Sweet Orange Oil-Water Emulsion |
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| Song Quancai Wen Yuquan.Determination of Phase Inversion Temperature (PIT) of of Some Sweet Orange Oil-Water Emulsion[J].Journal of Qiqihar University(Natural Science Edition),1990(4). |
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| Authors: | Song Quancai Wen Yuquan |
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| Institution: | Beijing Institute of Technology |
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| Abstract: | The technique of determining phase inversion temperature (PIT) of o/w type emulsion has been studisd by DTA. The influence of emulsifier con-centration, HLB number of emulsifier, pH of water phase and other fac-tors upon the PIT of sweet orange oil-water emulsion has been
investigated. |
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| Keywords: | Phase inversion temperature (PIT) Sweet orange oil Oil in water(o/w) emulsion |
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