Effect of emulsification parameters on the rheology, texture, and physical stability of cosmetic emulsions: a multiscale approach

dc.contributorÁlvarez Solano, Óscar Alberto
dc.contributorGómez Ramírez, Jorge Mario
dc.contributorPradilla Raguá, Diego Camilo
dc.contributorGómez Castro, Javier David
dc.contributorGrupo de Diseño de Productos y Procesos
dc.creatorCalvo Silva, Fernando Javier
dc.date.accessioned2023-07-26T16:04:17Z
dc.date.accessioned2023-09-07T01:22:26Z
dc.date.available2023-07-26T16:04:17Z
dc.date.available2023-09-07T01:22:26Z
dc.date.created2023-07-26T16:04:17Z
dc.date.issued2023-06-09
dc.identifierhttp://hdl.handle.net/1992/68773
dc.identifierinstname:Universidad de los Andes
dc.identifierreponame:Repositorio Institucional Séneca
dc.identifierrepourl:https://repositorio.uniandes.edu.co/
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8728312
dc.description.abstractThis study presents a multiscale approach for the production of cosmetic emulsions to evaluate the influence of the emulsification process on the macroscopic and microscopic properties of the product. This study evaluates the effects of the impeller's pumping capacity and tip velocity on the rheological and textural properties of the cosmetic emulsions at the macroscopic scale as well as the effect of these parameters on the average drop size and the drop size distribution at the microscopic scale. This study also considers the influence of the pumping capacity and tip velocity on the physical stability of cosmetic emulsions. Two dispersed phase concentrations were used in this study (i.e., 30 % and 80 % w/w) to evaluate the effect of the product formulation on the performance of the O/W cosmetic emulsions. The results showed that the impeller pumping capacity and the tip velocity are key parameters to control the energy demand and drop formation during the emulsification process (mean drop size and drop size distribution). These parameters also govern the microscopic structure of the emulsions, which has a strong influence on the macroscopic performance of the product. Thus, the tip velocity and pumping capacity are proposed as appropriate scale-up factors for the emulsification process.
dc.languageeng
dc.publisherUniversidad de los Andes
dc.publisherMaestría en Ingeniería Química
dc.publisherFacultad de Ingeniería
dc.publisherDepartamento de Ingeniería Química y de Alimentos
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dc.rightsAttribution-NoDerivatives 4.0 Internacional
dc.rightsAttribution-NoDerivatives 4.0 Internacional
dc.rightshttp://creativecommons.org/licenses/by-nd/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.titleEffect of emulsification parameters on the rheology, texture, and physical stability of cosmetic emulsions: a multiscale approach
dc.typeTrabajo de grado - Maestría


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