乳化液膜包藏溶胀的研究  

Study on Occlusion of Emulsion Membrane

作　　者：杨延钊[1] 袁云龙[1] 竺和平[1] 许效红[1] 伊红亮 

机构地区：[1]山东大学化学系,济南250100

出　　处：《膜科学与技术》1992年第3期27-32,共6页Membrane Science and Technology

摘　　要：本文根据乳状液高速离心分层的结果,提出了乳状液分层速度的概念。指出了三种表面活性剂乳化液分层速度的大小依次为兰113-B>上205>span80。又通过搅拌-静止排除假包藏的方法,研究了表面活性剂的种类、乳水比、搅拌时间、乳液的粘度和油内比等因素对液膜包藏溶胀的影响,用分层速度和再乳化的概念对实验结果进行了分析。指出要在大干极限乳水比时才会发生包藏溶胀。搅拌与再乳化是包藏产生的原因,两者缺一不可。According to the result of emulsion in high speed centrifugal separation a concept of creaming velocity of emulsion was advanced in this paper. Creaming velocity of emulsion of three surfactants are L113-B>N205>span80. The influences of surfactant variety,ratio of emulsion to water,stirring time,emulsion viscosity and ratio of oil to inner phase on occlusion were also studied respecticely by stirring-static and getting rid of artificial occlusion met(?)d. Useing the concept of creaming velocity and reemulsification the results of experiment mave been analysed. These results point out that emulsion produces occlusion when the ratio of emulsion to water is bigger than limit ratio. If one of both stirring and reemulsification don't exist,the occlusion can't produce.

关 键 词：乳液 液膜包藏溶胀 

分 类 号：TQ027.35[化学工程] O648.23[理学—物理化学]