Attempt at Measuring Thermal Conduction in O/W and W/O Emulsions Prepared by Using Edible-type Emulsifiers during Heating

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  • Ｏ／Ｗ型およびＷ／Ｏ型エマルション加熱における内部熱移動の測定
  • O Wガタ オヨビ W Oガタ エマルション カネツ ニ オケル ナイブ ネツ イドウ ノ ソクテイ

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Abstract

An attempt was made to measure thermal conduction in a series of O/W- and W/O-emulsions prepared by using edible-type emulsifiers such as deca-glyceryl mono-fatty acid ester for the O/W samples and sorbitan mono-fatty acid ester for the W/O samples. The size distribution of dispersed globules in prepared emulsions could be characterized as being negatively skewed with the highest frequency diameter being 2.5μm in O/W systems and 3.6μm in W/O systems. The emulsions were also characterized as being a plastic body with Casson's yield values in a range of higher concentrations of the dispersed phases. Thermal conductivity of all the emulsions heated in a cylindrical metal vessel was detected along a one-dimensional axis from the heating plane in the sample within a range of 10mm. The increasing temperature vs. heating time curve for all the emulsions tested conformed to an exponential equation as did other foodstuffs based on the assumption that retardation phenomenon plays a significant role in thermal conduction. A power relationship was also found in a double logarithmic plot of the reciprocal of the retardation time in the exponential equation vs. thermal diffusivity of each emulsion sample.

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