泛函数法研究食品乳状液的稳定性.PDFVIP

72 2007, Vol. 28, No. 08 食品科学 ※基础研究 1,2 2, 1 周 明 ，王正武 *，徐祖民 (1.江南大学化学与材料工程学院，江苏 无锡 214122；2.上海交通大学农业与生物学院食品工程系，上海 201101) ：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。 ：乳状液；相互作用能；双电层；泛函数理论 Study on Stability of Food Emulsion with Functional Theory 1,2 2, 1 ZHOU Ming ，WANG Zheng-wu *，XU Zu-min (1.School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China；2.Department of Food Science and Technology, School of Agriculture and Biology, Shanghai JiaoTong University, Shanghai 201101, China) Abstract ：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-Hückel (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. functional theory Key words：emulsion；interaction energy；electric double layer (EDL)； 中图分类号：TS201.7 文献标识码：A 文章编号：1002-6630(2007)08-0072-04 两种互不混溶的液体，一种以微粒(液滴或液晶)分