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日用化学工业 ›› 2021, Vol. 51 ›› Issue (4): 348-355.doi: 10.3969/j.issn.1001-1803.2021.04.013

• 专论与综述 • 上一篇    下一篇

微纳米晶体对于泡沫形成和稳定的影响机制研究进展

吕博1(),燕永利1(),杜春保1,朱西柱2,吴春生2,于长龙2   

  1. 1.西安石油大学 化学化工学院,陕西 西安 710065
    2.中国石油股份有限公司 长庆油田分公司采油十厂采油工艺研究所,甘肃 庆城 745100
  • 收稿日期:2020-06-05 修回日期:2021-02-25 出版日期:2021-04-22 发布日期:2021-04-27
  • 通讯作者: 燕永利
  • 作者简介:吕 博(1995-),男,陕西咸阳人,硕士研究生,电话:17349261684;E-mail: 1360203441@qq.com
  • 基金资助:
    国家自然科学基金资助项目(21773183);陕西省自然科学基金资助项目(2018JM2011)

Research progress in effects of micro- and nanocrystals on the foam formation and stability

LV Bo1(),YAN Yong-li1(),DU Chun-bao1,ZHU Xi-zhu2,WU Chun-sheng2,YU Chang-long2   

  1. 1. College of Chemistry & Chemical Engineering, Xi’an Shiyou University, Xi’an, Shaanxi 710065, China
    2. No.10 Oil Production Plant, Changqing Oilfield Company, PetroChina Company Limited, Qingcheng, Gansu 745100, China
  • Received:2020-06-05 Revised:2021-02-25 Online:2021-04-22 Published:2021-04-27
  • Contact: Yong-li YAN

摘要:

采用常规表面活性剂或多相体系所形成的泡沫稳定性较差而难以满足众多工业领域的应用。近年来,利用微纳米晶体以形成具有超稳定特性的泡沫体系受到学术界的重视。因此,着重论述了晶体颗粒对泡沫的形成机制和稳定机制以及影响因素,如晶体颗粒的浓度、环境温度、粒径大小、溶剂性质等,并简要概括了晶体颗粒形成的泡沫在食品和材料领域的应用,同时指出了该领域今后的研究方向。

关键词: 微纳米晶体, 泡沫, 发泡性能, 稳定性

Abstract:

The foams formed by conventional surfactants or multiphase systems have poor stability and they are difficult to be applied in many fields. In recent years, the use of micro- and nano-crystals to form super-stable foam systems has attracted much attention from the academic community. Therefore, the forming mechanism, stabilizing mechanism and influencing factors of crystal particles on the foams have been emphatically discussed, such as the concentration of crystal particles, temperature, size and solvent properties. The application of foams formed by crystal particles in food and materials has been briefly summarized, and the future research direction in this field has been pointed out.

Key words: micro- and nanocrystal, foam, foaming property, stability

中图分类号: 

  • TB383