Could someone tell me how to measure the creaming velocity, as shown in the following article. Is it the slope of the integrated transmission (%)– time (h) curve? Thank you in advance.
Shimoni, G., Levi, C. S., Tal, S. L., & Lesmes, U. (2013). Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions. Food Hydrocolloids, 33(2), 264-272.
For creaming or sedimentation velocity determination you should use the front tracking option (movement of the boundary towards creaming droplets or sedimenting particles.
To get the full distribution of the separation velocity you can use the 'particle characterization' option choosing velocity distribution.
Slope of integrated transmission - time gives you a velocity of clarification.
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