乳化液的作用

The role of the emulsion

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1
蛋白质乳化性是指蛋白质能使油与水形成稳定的乳化液而起乳化剂的作用。
Protein is protein emulsion of oil and water can form a stable emulsion sky emulsifier role.
2
但乳化液在分离装置内停留时间过长或过短时，剪切振动对油水分离的作用不明显。
The effect of shear vibrating on separating efficiency is not obvious when the emulsion fluid stays in the unit for over long or short time.

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