摘要
本文研究了国产食用乳化剂Tween60对甜橙油—水界面性质的影响。测定了Tween60水溶液在不同浓度、不同pH值及不同的电解质(NaCl)浓度时,油—水两相间界面张力的变化,发现了一些影响界面张力的因素。当水溶液中Tween60的浓度是5.3%时,界面张力最小。同时,文中还讨论了Tween60分子在界面处的吸附作用机理,得到了一些很有意义的结论。
In this paper, a study has been made of the influence of food emulsifier Tween 60 (a product made in china) upon the interfacial properties between sweet orange oil and water. The interfacial tension of oil-water has been determined in different tween 60 concentration and the influence of various pH and NaCI concentration has been studied. It was found that there are some factors which play an important role in interfacial tension, and exist a minimum of interfacial tension at Tween 60 5.3% the mechanism of Tween 60 adsorption at the interface between oil and water was discussed and some conclusions have been deduced.
