• 作者： Chan, Chih-Chieh; Lee, Chau-Jen
• 中文摘要： 乳化液在製備過程中,通常需經過乳化,緩和兩個步驟後,才變成最後穩定之型態。Li和 Hsu(1985)在實驗中發現,不同的乳化液條件在形成過程中,其緩和時間也長短不一。為了能定量描述緩和步驟的現象,本論文提出緩和機構的理論模式,分別以界面合併速率決定步驟及擴散速率決定步驟兩種機構模式來討論緩和現象。比較理論分析與實驗結果顯示,擴散速率決定機構模式能完整描述Li和Hsu的實驗結果。另外,由理論分析結果顯示,緩和時間之長短與溫度、黏度及水滴與油粒之直徑大小等因素有密切的關係。
• 英文摘要： A mathematical model was proposed in this study which quantitatively describes the relaxation step observed by Li and Hsu (1985) during the emulsification process. Two limiting cases, i.e., the interface-coalescence rate controlled mechanism and the diffusion-rate controlled mechanism were utilized in accounting for the time history as well as the relaxation time of the relaxation step during the emulsification process. The relaxation time for a freshly made emulsion was found to depend upon temperature, viscosity of water phase, sizes of water droplets and oil particles. This relaxation time was inferred here as being the minimum time required for freshly made emulsions to relax so as to be capable of reaching the stable state before they can be removed for subsequent process applications.
• 中文關鍵字： 鬆弛機構; 數學模式; 乳液; 乳化程序; 擴散
• 英文關鍵字： Relaxation Mechanism; Mathematical Model; Emulsion; Emulsification Process; Diffusion