emulsion breaking

简明释义

反乳化

英英释义

例句

1.During the food production, emulsion breaking can affect the texture of sauces.

在食品生产过程中，乳化破裂会影响酱汁的质地。

2.The laboratory tests revealed that emulsion breaking occurs at high temperatures.

实验室测试显示，乳化破裂发生在高温下。

3.In cosmetics, emulsion breaking can lead to product separation and reduced effectiveness.

在化妆品中，乳化破裂可能导致产品分离和效果降低。

4.The process of emulsion breaking is crucial in oil recovery techniques.

在石油回收技术中，乳化破裂过程至关重要。

5.Engineers are studying emulsion breaking to improve fuel efficiency in engines.

工程师正在研究乳化破裂以提高发动机的燃油效率。

作文

Emulsions are mixtures of two or more immiscible liquids, where one liquid is dispersed in the other. Common examples include oil and water, which do not naturally mix. The process of creating an emulsion is called emulsification, and it often requires the use of an emulsifier, a substance that stabilizes the mixture by reducing the surface tension between the liquids. However, over time, emulsions can become unstable, leading to a phenomenon known as emulsion breaking. This refers to the separation of the mixed liquids back into their original phases, resulting in a loss of the desired properties of the emulsion. Understanding emulsion breaking is crucial for various industries, including food, pharmaceuticals, and cosmetics.In the food industry, for example, mayonnaise is a popular emulsion made from oil, egg yolk, and vinegar or lemon juice. If the emulsion breaks, the mayonnaise will separate into oil and water, ruining its texture and flavor. To prevent emulsion breaking, manufacturers must carefully control the ingredients and processing conditions. This includes maintaining the right temperature, using appropriate emulsifiers, and ensuring proper mixing techniques.In pharmaceuticals, emulsions are often used to deliver medications. For instance, some drugs are more effective when emulsified because it enhances their absorption in the body. However, if emulsion breaking occurs, the efficacy of the medication can be compromised, leading to reduced therapeutic effects. Therefore, pharmaceutical scientists invest significant effort in studying the stability of emulsions and finding ways to prevent their breakdown.Similarly, in the cosmetics industry, emulsions are prevalent in products like lotions and creams. These products rely on stable emulsions to provide a smooth application and effective moisturizing properties. If emulsion breaking happens in these products, consumers may experience uneven textures and reduced effectiveness, ultimately affecting brand reputation and sales.To mitigate the risk of emulsion breaking, researchers are continuously exploring new emulsifiers and stabilizing agents. Natural emulsifiers derived from plant sources, such as lecithin, have gained popularity due to their safety and effectiveness. Additionally, advances in technology, such as high shear mixing and ultrasonication, have improved the emulsification process, resulting in more stable emulsions.In conclusion, emulsion breaking is a critical issue across various industries that rely on emulsions for product formulation. By understanding the mechanisms behind this phenomenon and implementing strategies to enhance emulsion stability, manufacturers can ensure that their products maintain the desired qualities throughout their shelf life. Whether in food, pharmaceuticals, or cosmetics, addressing emulsion breaking is essential for delivering high-quality products that meet consumer expectations.

乳液是两种或多种不相容液体的混合物，其中一种液体分散在另一种液体中。常见的例子包括油和水，它们自然不会混合。创建乳液的过程称为乳化，通常需要使用乳化剂，这是一种通过降低液体之间的表面张力来稳定混合物的物质。然而，随着时间的推移，乳液可能变得不稳定，导致现象称为乳液破裂。这指的是混合液体分离回其原始相，从而导致乳液所需特性的丧失。理解乳液破裂对食品、制药和化妆品等各个行业至关重要。例如，在食品行业，蛋黄酱是一种由油、蛋黄和醋或柠檬汁制成的流行乳液。如果乳液破裂，蛋黄酱将分离成油和水，破坏其质地和风味。为了防止乳液破裂，制造商必须仔细控制成分和加工条件。这包括保持适当的温度、使用合适的乳化剂以及确保正确的混合技术。在制药领域，乳液常用于药物传递。例如，一些药物在乳化时更有效，因为它增强了它们在体内的吸收。然而，如果发生乳液破裂，药物的疗效可能会受到影响，从而导致治疗效果降低。因此，制药科学家投入大量精力研究乳液的稳定性，并寻找防止其分解的方法。同样，在化妆品行业，乳液在乳液和面霜等产品中广泛存在。这些产品依赖于稳定的乳液提供平滑的涂抹效果和有效的保湿特性。如果这些产品中发生乳液破裂，消费者可能会经历不均匀的质地和降低的效果，最终影响品牌声誉和销售。为了降低乳液破裂的风险，研究人员不断探索新的乳化剂和稳定剂。源自植物的天然乳化剂，如卵磷脂，由于其安全性和有效性而受到欢迎。此外，技术的进步，如高剪切混合和超声波处理，改善了乳化过程，从而产生更稳定的乳液。总之，乳液破裂是各个依赖乳液进行产品配方的行业中的一个关键问题。通过理解这一现象背后的机制并实施增强乳液稳定性的策略，制造商可以确保其产品在整个保质期内保持所需的品质。无论是在食品、制药还是化妆品领域，解决乳液破裂问题对于提供满足消费者期望的高质量产品至关重要。