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Table 1 Mean droplets size and size variation

From: Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index

Samples

Factors combination

m: minimal value

M: maximal value

a: average value

Oil/Starch/Protein/StirringV/StirringD

Responses

1

2

3

4

5

Creaming behavior

Size at t0

Size at t5

St5 − St0

Size Var

1/yes to 5/no

 = S0 (μm)

 = S5 (μm)

(μm)

(%)

1

m/m/m/M/m

2

15.87

28.56

12.69

79.96

2

a/a/a/a/a

2

29.34

42.17

12.83

43.72

3

M/m/M/m/M

1

58.32

67.04

8.72

14.95

4

M/m/m/m/m

1

55.62

115.4

59.78

107.48

5

M/m/M/M/m

2

20.52

24.8

4.28

20.86

6

M/M/m/M/m

2

12.58

20.62

8.04

63.91

7

m/M/M/m/m

1

56.22

66.65

10.43

18.55

8

m/M/m/M/M

3

11.41

12.49

1.08

9.46

9

a/a/a/a/a

2

23.6

31.96

8.36

35.42

10

m/M/M/M/m

4

10.9

11.67

0.77

7.06

11

M/m/m/M/M

3

14.01

15.63

1.62

11.56

12

m/m/M/m/m

1

64.82

77.82

13

20.05

13

m/M/m/m/m

1

48.14

65.65

17.51

36.37

14

m/M/M/m/M

2

20.71

25.25

4.54

21.92

15

M/M/M/m/m

1

21.8

30.34

8.54

39.17

16

a/a/a/a/a

2

26.45

33.17

6.72

25.40

17

M/M/m/m/M

2

24.77

31.06

6.29

25.39

18

m/m/M/M/M

3

12.66

13.79

1.13

8.92

19

m/M/m/M/m

1

22.23

43.39

21.16

95.18

20

M/M/m/m/m

1

31.24

45.66

14.42

46.16

21

M/m/m/M/m

2

12.81

35.82

23.01

179.62

22

M/m/M/m/m

1

59.69

108.19

48.5

81.25

23

m/m/m/m/M

1

15.16

35.7

20.54

135.49

24

M/M/M/M/M

5

11.24

11.27

0.03

0.27

  1. Phase separation and Variation of mean droplets in emulsions after 5 h of storage according to the 24 combinations proposed by the Design Expert: minima (m), maxima (M) and the average (a) of the different factors. In bold: selected emulsions. Creaming behavior classification: 1: separation; 2: visible separation; 3: slight separation; 4: non visible separation; 5: no separation