泛函数法研究食品乳状液的稳定性

Study on Stability of Food Emulsion with Functional Theory

将乳状液作平板模型近似处理,利用泛函数迭代法,对食品乳状液的稳定性进行研究。计算了平行平板双电层在各电位下的相互作用能,并以数值法所得结果为参照,在不同电位下与Debye-Hückel(DH)线性近似法所得的结果进行了比较。研究了相互作用能随表面电位、电荷数、浓度、温度等的变化,所得结果与实验值吻合较好。

By approximately treating emulsion as plate model and introducing the functional theory into the calculation of electric double layer （EDL） interaction, the stability of food emulsion has been investigated. The interaction energies of two identical parallel plates were calculated at general potential and simultaneously the results were compared those of from the Debye-HU ckel （DH） and the numerical methods respectively. The relationships between energy and relevant parameters, such as surface potential, charge number, concentration of electrolyte and temperature were also studied. There was a perfect consistency between obtained and experimental results.