Droplet size determination in food emulsions: Comparison of ultrasonic and light scattering methods

John N. Coupland, D. Julian McClements

Research output: Contribution to journalArticlepeer-review

54 Scopus citations

Abstract

Ultrasonic velocity and attenuation spectra (1-5 MHz) were measured for a series of corn-oil-in-water emulsions (20 wt% oil in 2 wt% polyoxyethylene sorbitan monolaurate) with a range of different mean droplet diameters (0.5-1.5 μm). Multiple scattering theory was used to calculate mean diameters for each emulsion from both spectra. Droplet size was also determined using two commercial light scattering instruments. All techniques showed the same general trend of decreased size with increased degree of homogenization but there was only limited quantitative agreement between the various measurement techniques.

Original languageEnglish (US)
Pages (from-to)117-120
Number of pages4
JournalJournal of Food Engineering
Volume50
Issue number2
DOIs
StatePublished - Nov 2001

All Science Journal Classification (ASJC) codes

  • Food Science

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