Ad
related to: emulsion polymerization methods in agriculture and food
Search results
Results From The WOW.Com Content Network
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
For example, for the polymerization of ethylene, 93.6 kJ of energy are released per mole of monomer. [8] The manner in which polymerization is conducted is a highly evolved technology. Methods include emulsion polymerization, solution polymerization, suspension polymerization, and precipitation polymerization.
Low-energy methods - For the low-energy methods, the water-in-oil emulsion is usually prepared and then transformed into an oil-in-water miniemulsion by changing either composition or temperature. The water-in-oil emulsion is diluted dropwise with water to an inversion point or gradually cooled to a phase inversion temperature.
Solution polymerization in water utilizes water as the solvent which means that the end product formed from the reaction is soluble in water. Inverse emulsion polymerization requires water, monomers, and a surfactant. Also, inverse emulsion polymerization is used to polymerize hydrophilic monomers.
The following are examples of topics in food physical chemistry that are of interest to both the food industry and food science: Starch, 800x magnified, under polarized light Macaroni is an extruded hollow pasta. Water in foods Local structure in liquid water; Micro-crystallization in ice cream emulsions
The kinetics of microemulsion polymerization has much in common with emulsion polymerization kinetics, the most characteristic feature of which is the compartmentalization, where the radicals growing inside the particles are separated from each other, thus suppressing termination to a high extent and, as a consequence, providing high rates of ...
Solution polymerization is a method of industrial polymerization. In this procedure, a monomer is dissolved in a non-reactive solvent that contains a catalyst or initiator. The reaction results in a polymer which is also soluble in the chosen solvent. Heat released by the reaction is absorbed by the solvent, reducing the reaction rate.
Other studies have focused on stabilizing oil-in-water emulsions using β-lactoglobulin (β-Lg), a globular protein, and pectin, an anionic polysaccharide. Both β-lactoglobulin and pectin are common ingredients in the food industry. β-lactoglobulin is used in whey protein, which can act as an emulsifier. [17]