• Applied Chemistry for Engineering
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• v.22 no.4
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• pp.416-422
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• 2011

In this study, the effect of cosurfactant on the phase equilibrium and dynamic behavior was studied in systems containing NP7 nonionic surfactant solutions and nonpolar hydrocarbon oils. All cosurfactants used during this study such as n-pentanol, n-octanol and n-decanol acted as a hydrophobic additive and thus promoted the transition from an oil in water (O/W) microemulsion (${\mu}E$) in equilibrium with an excess oil phase to a three-phase region containing excess water, excess oil, and a middle-phase microemulsion and further to a water in oil (W/O) ${\mu}E$ in equilibrium with the excess water phase. The transition temperature was found to decrease with both increases in the chain length and amount of addition of a cosurfactant. Dynamic behavior studies under O/W ${\mu}E$ conditions showed that an oil drop size decreased with time due to the solubilization into micelles. On the other hand, both the spontaneous emulsification of water into the oil phase and the expansion of oil drop were observed under W/O ${\mu}E$ conditions because of the diffusion of surfactant and water into the oil phase. Under conditions of a three-phase region including a middle-phase ${\mu}E$, both the rapid solubilization and emulsification of the oil into aqueous solutions were found mainly due to the existence of ultra-low interfacial tension. Dynamic interfacial tension measurements have been found to be in a good agreement with dynamic behavior results.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.486-494
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• 2021

A rice (Oryza sativa L.) cultivar of the SPP (stakeholder participatory program) and ordinary rice were characterized based on water-absorption properties and cooked rice texture. During rice soaking, the rice grain transformed from transparent to opaque (white), indicating that water molecules diffused into the rice grain during soaking. In addition, cracks in the internal structure of soaked rice gradually increased with an increase in soaking time. Water absorption increased rapidly up to 20 min, but no increment was observed after 30 min of soaking. At this point, the entire areas of the soaked rice grain turned white, indicating that water absorption had reached saturation. SPP rice showed lower hardness and higher stickiness in its cooked form than ordinary rice, suggesting that SPP rice could be a more preferable choice than ordinary rice. Furthermore, cooked SPP rice was more edible in terms of hardness and stickiness after being kept warm for 12 h than ordinary rice. These results indicated that cooked SPP rice exhibited slow retrogradation and improved taste.