玉米油乳化液的相转换特性  

Phase Inversion of Corn Oil Emulsion

作　　者：张军[1] 张园春 陈怀民[1] 

机构地区：[1]集美大学机械与能源工程学院,福建省清洁燃烧与能源高效利用工程技术研究中心,福建厦门361021 [2]长庆油田分公司勘探开发研究院,陕西西安710181

出　　处：《集美大学学报（自然科学版）》2017年第1期29-34,共6页Journal of Jimei University：Natural Science

基　　金：福建省高校专项(JK2012027);福建省科技计划项目(2014H6019);福建省自然科学基金资助项目(2014J05062)

摘　　要：针对食品工程中油水分离及污油处理,对玉米油水乳化液相转换时的物理性质进行了试验测试,分析了含水率对乳化液性质的影响。试验表明:随着含水率增大,黏度先升高然后下降,黏度的最大值大约出现在含水率为40%~50%的范围内;当含水率小于40%时,乳化液的电导率几乎为0,此时为油包水(W/O)乳化液,随后电导率随着含水率的增大而增大。黏度与电导率的变化规律表明玉米油乳化液发生相转换的区域在含水率为40%~45%的范围。W/O乳化液平均粒径也随含水率的增大而增大。同时还采用耗散粒子动力学方法 (dissipative particle dynamics)对不同含水率乳化液的形态进行了模拟,揭示了乳化液形态的演变及相转换时的介观特性。For the purposes of oil-water separation and treatment of waste oil in food engineering, the physical properties of the corn oil-water emulsion during phase inversion process were tested and the effect of water cut on emulsion properties was analyzed. Results showed that with the increase of water cut, the emulsion viscosity increases firstly and then decreased. The maximum viscosity appeared when the moisture content range from 40% to 50%. The emulsion electric conductivity was almost zero when the moisture content was less than 40%, and then the conductivity increase with moisture content increase. The variations of viscosity and conductivity indicated that the phase inversion occurred when the moisture content range from 40% to 45%. The droplet size also increases until the moisture content reached 40%. In addition, the dissipative particle dynamics approach was used to simulate the morphology of oil and water emulsion and some mesoscopic features during phase inversion process were revealed.

关 键 词：油水乳化液 相转换 耗散粒子动力学 模拟 

分 类 号：TQ027[化学工程]