Abstract
It was found that the thermal conduction in a series of O/ W edible emulsions was influenced by the size and size distribution of the dispersed oil globules. The examination was made on five emulsion samples in different size distributions of oil globules at the same volume fraction (φ=0.8).
The results obtained indicate that the increasing velocity of inside temperature of the emulsion samples decreased with decreasing mean size of the dispersed oil globules during heating procedure. Accordingly, the thermal characteristics such as thermal conductivity, thermal diffusivity, retardation time of heating procedure, etc. are much influenced by the size and size distribution of the dispersed oil globules with the same volume fraction in O/W emulsions. In addition to the above, the apparent viscosity and Casson's yield value in the flow curve of the sample emulsions increased while the size of the dispersed oil globule decreased.
