Search for dissertations about: "Emulsion"

Showing result 1 - 5 of 107 swedish dissertations containing the word Emulsion.

  1. 1. NMR Self-Diffusion Studies and Stability Studies of Emulsions

    University dissertation from Maj-Lis Larsson, Physical Chemistry 1, Center for Chemistry and Chemical Engineering, P.O. Box 124, S-22100 Lund, Sweden

    Author : Ingrid Lönnqvist; [1996]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; coalescence; emulsion stability; size distribution; restricted diffusion; self-diffusion coefficient; self-diffusion PGSE NMR; surfactant; emulsifier; continuous phase; microemulsion; phase diagram; emulsion; multiple emulsion; cream; conductivity; Physics; Fysik; Chemistry; Kemi;

    Abstract : The aim of this study is to characterize emulsion systems by self-diffusion PGSE NMR methods. The specifics of the emulsions studied are all taken from the literature and they are of the W/O or O/W type stabilized with different emulsifiers. READ MORE

  2. 2. Water-in-diesel emulsion and microemulsion fuels: composition, structure and effect on emissions

    University dissertation from Maj-Lis Larsson, Physical Chemistry 1, Center for Chemistry and Chemical Engineering, P.O. Box 124, S-22100 Lund, Sweden

    Author : Anna Lif; [2010]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NOx; microemulsion; combustion; diffusometry; alternative fuels; emission; emulsion; Fischer-Tropsch; MFC; PM; microfibrillated cellulose; NMR; surfactant; soot; diesel;

    Abstract : Water-in-diesel fuels, as emulsions and microemulsions, give reduced emissions of nitrogen oxides (NOx) and particulate matter (PM) in combustion in diesel engines compared to regular diesel. These fuels can contribute to an improved local environment in densely populated areas as they can replace regular diesel in existing vehicles without any engine modification requirements. READ MORE

  3. 3. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Emma Magnusson; [2015]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Emulsion; phospholipid; dispersed state; field flow fractionation; freeze-thaw stability;

    Abstract : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. READ MORE

  4. 4. Water-in-diesel emulsion and microemulsion fuels -The effect of water on emission levels

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Anna Lif; [2008]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; Combustion; Diesel; Soot; NMR; Microemulsion; PM; Emulsion; Surfactant; NOx; Diffusometry; Alternative fuels; Emission;

    Abstract : Water-in-diesel emulsions are known as environmentally favourable alternatives to conventional diesel fuel. Introducing water into the combustion results in reduced emissions of the health hazardous components nitrogen oxide (NOx) and particulate matter (PM). The concept of using emulsions is advantageous as it is easy to replace regular diesel. READ MORE

  5. 5. Sensory Dynamics in Emulsion Products Differing in Fat Content

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Karin Wendin; [2001]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; smell; texture; rheology; flavour; fat content; taste; sensory analysis; time intensity; ordinary differential equation; polynomial; emulsion products;

    Abstract : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. READ MORE