| ACKNOWLEDGMENTS | 第1-5页 |
| DEDICATION | 第5-6页 |
| ABSTRACT | 第6-8页 |
| 摘要 | 第8-13页 |
| 1. Introduction and literature review | 第13-33页 |
| ·Introduction | 第13-16页 |
| ·Literature review | 第16-33页 |
| ·Brief history of Mould release agent | 第16页 |
| ·Definition and function of the release oil | 第16-17页 |
| ·Requirements for release agents | 第17-18页 |
| ·Release agents in the context of food legislation | 第18-19页 |
| ·Use of release agents | 第19-20页 |
| ·Ingredients & Product Composition of Mould release oil | 第20-23页 |
| ·Emulsions, Emulsifiers & Interfacial Tension | 第23-27页 |
| ·HLB System | 第27-28页 |
| ·HLB Theoretical and Analytical Calculation for each Emulsifier | 第28-29页 |
| ·Emulsion stability & instability | 第29-31页 |
| ·Classification of Surfactants | 第31-32页 |
| ·Objectives of the study | 第32-33页 |
| 2. Materials and methods | 第33-41页 |
| ·Materials | 第33页 |
| ·Methods | 第33-41页 |
| ·Preparation of Emulsions1 | 第33-34页 |
| ·preparation of Emulsion | 第34-35页 |
| ·Emulsion stability by centrifugation methods | 第35页 |
| ·Emulsion stability (ES) by gravitational separation | 第35页 |
| ·Viscosity measurement | 第35-36页 |
| ·Emulsion Characterization (W/O or O/W) | 第36页 |
| ·Characteristics of emulsion particles | 第36页 |
| ·Smoke point measurement | 第36页 |
| ·Surface color | 第36页 |
| ·Sensory evaluation | 第36-37页 |
| ·Analysis of Water content | 第37页 |
| ·Analysis of oil content | 第37-38页 |
| ·Fatty acids analysis | 第38-39页 |
| ·Ethanol detection | 第39页 |
| ·Preparation of muffin cake | 第39-40页 |
| ·Baking | 第40页 |
| ·Statistical analysis | 第40-41页 |
| 3. RESULTS AND DISCUSSION | 第41-79页 |
| ·Study of competitive effect of different surfactants on emulsion stability, viscosityand phase inversion | 第41-55页 |
| ·Viscosity measurements of emulsions were prepared with different ratios of water:oil and constant ratios of emulsifiers | 第41-43页 |
| ·Viscosity measurements of emulsions were prepared with different ratios ofemulsifiers and constant ratios of water: oil | 第43-44页 |
| ·Viscosity measurements of emulsions were prepared with different ratios of water:oil and constant ratios of PGPR/ span40 under storage period | 第44-45页 |
| ·Viscosity measurements of emulsions prepared with different ratios ofPGPR/span40 and constant ratio of water/ oil under storage period | 第45-46页 |
| ·Viscosity measurements of emulsions prepared with different ratios of water: oiland constant ratio of Polyglycerol/ sucrose ester under storage period | 第46-47页 |
| ·Viscosity measurements of emulsions prepared with different ratios of Polglycerol/sucrose ester and constant ratio of water/ oil under storage period | 第47-48页 |
| ·Phase separation by centrifugation force | 第48-52页 |
| ·Characteristics of emulsion particles | 第52-55页 |
| ·Synergistic effect of surfactants on the stability, viscosity and smoke point ofW/O emulsions as mould release oil | 第55-79页 |
| ·Effects of emulsifier mixing ratios on the stability, droplet size and poly-dispersityindex (PDI) | 第55-61页 |
| ·Effects of water weight fraction and emulsifier concentration on the stability andmean droplet size of emulsions | 第61-62页 |
| ·Effects of surfactant mixing ratio, concentration of emulsifiers and water weightfraction on the emulsion viscosity | 第62-63页 |
| ·Effect of addition of ethanol 95% to the internal aqueous phase of W/O emulsionon the droplet size and stability | 第63-65页 |
| ·Effect of addition of sodium stearate to the internal aqueous phase of W/Oemulsions on the droplet size and the stability | 第65-66页 |
| ·Effects of ethanol 95% concentration and sodium stearate in the inner aqueousphase on smoke point of emulsions | 第66-71页 |
| ·Effects of ethanol 95% concentration and sodium stearate in the inner aqueousphase on viscosity of W/O emulsions | 第71-74页 |
| ·Comparison of local market release agent and soybean oil with our mould releaseagent | 第74-79页 |
| ·Thermo-physical Characteristics using Differential Scanning Colorimetry–DSCon W/O emulsion | 第74-75页 |
| ·Effect of the mould release agent on the surface color of the cake | 第75-76页 |
| ·Sensory evaluation of lubricity test | 第76-78页 |
| ·Visual observation of mould release oil | 第78-79页 |
| 4. General conclusions and recommendations | 第79-81页 |
| ·General conclusion | 第79页 |
| ·Recommendations | 第79-81页 |
| REFERENCES | 第81-84页 |
| PAPERS PUBLISHED | 第84-85页 |
| Appendix | 第85-89页 |
