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Determination of a stable emulsion parameters using computer optimalization program

 

 

 

 

Key words:

optimization program, quality of emulsion systems, thickener, rice oil.

Summary
Process of formation a new quality product integrates theoretical and empirical research. The use of modern methods of the theory of the experiment should be considered to be fully justified and useful in the quest to reduce the cost and duration of the research in the field of product design parameters. In this study the stability of model cosmetic emulsions containing different amount of thickener and different content of rice oil was determined. The optimization program based on Kleeman’s method was used to estimate the composition of the emulsion with the best stability. In accordance to present values of output parameters (average partice size of emulsion, viscosity, number of fractions, dispersion index and range of droplet size measured and calculated after 24h from manufacturing of emulsions), the compromise optimum of input parameters was obtained: i.e. the amount of thickener in the emulsion (0.91–1.20 g) and the content of oil (26.1 1–40.88 g). This means that only one of the six emulsions presented met this criterion. It was emulsion IV – containing 0.9 g of thickener and 30 g of oil. Emulsion V was very close to meet this criterion. It contained 1.2 g of thickener and 50 g of oil.

dr inż. Małgorzata KOWALSKA,
mgr inż. Magdalena PAŹDZIOR
Kazimierz Pulaski University of Technology and Humanities
in Radom
Faculty of Material Science, Technology and Design
Department of Chemistry
Chrobrego St 27, 26-600 Radom, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
phone: (+48) 48-361-7547
dr hab. Anna ŻBIKOWSKA
Warsaw University of Life Sciences (SGGW)
Faculty of Food Sciences
Nowoursynowska St. 159C,
02-776 Warszawa, Poland

 

 

 

 

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