Emulsification in turbulent flow: 3. Daughter drop-size distribution

Systematic set of experiments is performed to clarify the effects of several factors on the size distribution of the daughter drops, which are formed as a result of drop breakage during emulsification in turbulent flow. The effects of oil viscosity, etaD, interfacial tension, sigma, and rate of energy dissipation in the turbulent flow, epsilon, are studied. As starting oil-water premixes we use emulsions containing monodisperse oil drops, which have been generated by membrane emulsification. By passing these premixes through a narrow-gap homogenizer, working in turbulent regime of emulsification, we monitor the changes in the drop-size distribution with the emulsification time. The experimental data are analyzed by using a new numerical procedure, which is based on the assumption (supported by the experimental data) that the probability for formation of daughter drops with diameter smaller than the maximum diameter of the stable drops, d相似文献   

Effects of electrolyte concentration and pH on the coalescence stability of beta-lactoglobulin emulsions: experiment and interpretation

Experimental results are presented about the effects of ionic strength and pH on the mean drop-size after emulsification and on the coalescence stability of emulsions, stabilized by a globular protein beta-lactoglobulin (BLG). The mean drop-size is determined by optical microscopy, whereas the coalescence stability is characterized by centrifugation. In parallel experiments, the zeta-potential and protein adsorption on drop surface are determined. The experiments are performed at two different BLG concentrations, 0.02 and 0.1 wt%. The electrolyte concentration in the aqueous phase, C(EL), is varied between 1.5 mM and 1 M, and pH is varied between 4.0 and 7.0. The experiments show that the mean drop-size after emulsification depends slightly on C(EL), at fixed protein concentration and natural pH = 6.2. When pH is varied, the mean drop-size passes through a maximum at fixed protein and electrolyte concentrations. A monolayer protein adsorption is registered in the studied ranges of C(EL) and pH at low BLG concentration of 0.02 wt%. In contrast, a protein multilayer is formed at higher BLG concentration, 0.1 wt%, above a certain electrolyte concentration (C(EL) > 100 mM, natural pH). The experimental results for the emulsion coalescence stability are analyzed by considering the surface forces acting between the emulsion drops. The electrostatic, van der Waals, and steric interactions are taken into account to calculate the barriers in the disjoining pressure isotherm at the various experimental conditions studied. The comparison of the theoretically calculated and the experimentally determined coalescence barriers shows that three qualitatively different cases can be distinguished. (1) Electrostatically stabilized emulsions, with monolayer protein adsorption, whose stability can be described by the DLVO theory. (2) Sterically stabilized emulsions, in which the drop-drop repulsion is created mainly by overlapping protein adsorption multilayers. A simple theoretical model is shown to describe emulsion stability in these systems. (3) Sterically stabilized emulsions with a monolayer adsorption on drop surface.     

Drop Size Distribution of O/W Emulsions by Drop Immobilization with Agarose

ABSTRACT

A method for the determination of the drop size distribution of oil-in-water (O/W) emulsions is presented. Water-based coolant emulsions used in rolling mill operations were studied. The emulsions were gelled in agarose so that the oil droplets were immobilized and samples of these gels were measured by confocal laser scanning microscopy (CLSM) and image processing. The influence of the addition of CaCl₂ as an emulsion destabilizer on the size distributions was also studied. The experimental data obtained were compared to those obtained using photon correlation spectroscopy (PCS).     

Action of emulsifiers during homogenization of o/w emulsions

Droplet size and size distribution changes at homogenization of paraffin oil emulsions, stabilized by different concentrations of various emulsifiers, were investigated. During homogenization, samples were taken from emulsions and the most frequently occuring diameter, mean droplet diameter and standard deviation (distribution width) were determined. Mathematical relations describing changes of mean diameter and distribution width, as a function of the homogenization period and emulsifier concentration, were derived and applied to the experimental data. Emulsifier efficiencies and capabilities were characterized by physical constants and graphically. Optimal homogenization time interval, optimal emulsifier concentrations and corresponding droplet size distribution parameters were computed.     

Water in oil emulsion droplet size characterization using a pulsed field gradient with diffusion editing (PFG-DE) NMR technique

This paper describes a proton nuclear magnetic resonance (NMR) technique, pulsed field gradient with diffusion editing (PFG-DE), to quantify drop size distributions of brine/crude oil emulsions. The drop size distributions obtained from this technique were compared to results from the traditional pulsed field gradient (PFG) technique. The PFG-DE technique provides both transverse relaxation (T2) and drop size distributions simultaneously. In addition, the PFG-DE technique does not assume a form of the drop size distribution. An algorithm for the selection of the optimal parameters to use in a PFG-DE measurement is described in this paper. The PFG-DE technique is shown to have the ability to resolve drop size distributions when the T2 distribution of the emulsified brine overlaps either the crude oil or the bulk brine T2 distribution. Finally, the PFG-DE technique is shown to have the ability to resolve a bimodal drop size distribution.     

Effect of emulsion drop-size distribution upon coalescence in simple shear flow: a population balance study

A population balance is used to examine the effect of the shape of the initial drop-size distribution of an emulsion upon its short and long-time evolution in simple shear flow. Initial distributions that are monodisperse, multidisperse, lognormal, bimodal, multimodal, and step functions are considered. At short times, it is shown that the rate of coalescence decreases by up to 25% for step distributions and up to 75% for lognormal distributions as the width of the distribution increases. Bimodal, multidisperse and multimodal distributions show intermediate decreases in the rate of coalescence, between these two values, with increases in the distribution width. Furthermore, it is found that the initial rate of coalescence is strongly dependent upon the presence of large drops. As the number fraction of large droplets within the distribution increases, the rate of coalescence also increases. At long times, all distributions move toward an asymptotic distribution shape in which the frequency of drops decreases algebraically with drop diameter at small drop diameters, and decreases exponentially with drop diameter at large drop diameters. Though portions of each distribution showed the expected asymptotic scaling behavior at long times, each asymptotic distribution nevertheless retains 'fingerprints' of the respective initial distribution. Overall, the rate of coalescence for a system is bounded by the initial rate, which is a function of the initial distribution shape, and the asymptotic rate, which is dependent upon the long-time scaling behavior. Finally, it is shown that the resolution with which the drop-size distribution of an emulsion is experimentally measured can have a significant effect upon predicted rates of coalescence.     

Silica particle-stabilized emulsions of silicone oil and water: aspects of emulsification

A study of the emulsification of silicone oil and water in the presence of partially hydrophobic, monodisperse silica nanoparticles is described. Emulsification involves the fragmentation of bulk liquids and the resulting large drops and the coalescence of some of those drops. The influence of particle concentration, oil/water ratio, and emulsification time on the relative extents of fragmentation and coalescence during the formation of emulsions, prepared using either batch or continuous methods, has been investigated. For batch emulsions, the average drop diameter decreases with increasing particle concentration as the extent of limited coalescence is reduced. Increasing the oil volume fraction in the emulsion at fixed aqueous particle concentration results in an increase in the average drop diameter together with a dramatic lowering of the uniformity of the drop size distribution as coalescence becomes increasingly significant until catastrophic phase inversion occurs. For low oil volume fractions (phi(o)), fragmentation dominates during emulsification since the mean drop size decreases with emulsification time. For higher phi(o) close to conditions of phase inversion, coalescence becomes more prevalent and the drop size increases with time with stable multiple emulsions forming as a result.     

Physical Stability and the Droplet Distribution of Rice Oil–in–Water Emulsion

The objective of the current study was to evaluate long-term stability of emulsions with rice oil by assessing their physical properties. For this purpose, six emulsions were prepared, their stability was examined empirically, and the most correctly formulated emulsion composition was determined using a computer simulation. Variable parameters (oil and thickener content) were indicated with optimization software based on Kleeman's method. Synthesized emulsions were studied by numerous techniques involving determination of particle size and distribution of emulsion, optical microscopy, viscosity, and novelty analysis—Turbiscan test.

The emulsion containing 50 g of oil and 1.2 g of thickener had the highest stability. Empirically determined parameters proved to be consistent with the results obtained using the computer software. The computer simulation showed that the most stable emulsion should contain from 35.93 to 50 g of oil and 0.94 to 1.19 g of thickener. The computer software based on Kleeman's method proved to be useful for fast optimization of the composition and providing parameters of stable emulsion systems. Forming emulsions based on rice oil is a chance to introduce a new, interesting representative of functional food as well as a cosmetic product.     

Measurement of emulsion droplet sizes using PFG NMR and regularization methods

The droplet size distributions of emulsions have been measured using pulsed field gradient (PFG) nuclear magnetic resonance (NMR) for many years. This technique finds particular application with emulsions that are concentrated and/or opaque, since such emulsion systems are difficult to characterize by other methods. Most studies employing PFG techniques assume a lognormal form when extracting the droplet size distribution from the experimental data. It is clearly desirable to retrieve a droplet size distribution from the experimental data without assuming such a functional form. This is achieved for the first time using regularization techniques. Regularization based on the distribution area and on its second derivative are compared and assessed along with the following techniques for selecting the optimal regularization parameter: the L-curve method, generalized cross validation (GCV), and the discrepancy principle. Regularization is applied to both simulated data sets and experimental data. It is found that when the experimental error can be estimated accurately, the discrepancy principle with area regularization is the best approach. When the error is not known the GCV method, with second derivative regularization and allowing only nonnegative values, is most effective.     

Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions

Hen egg yolk is a traditional ingredient used in a wide variety of food emulsions, especially fluid sauces. Industrial processing of these sauces generally involves heat treatments in order to pasteurise or sterilise them. These heat treatments may cause undesired gelation of the emulsion, because egg yolk proteins are particularly thermosensitive. Heat gelation of oil-in-water emulsions prepared with egg yolk may differ from that of egg yolk solutions, because of the influence of oil droplets on network formation. In this study, we investigated the influence of oil droplets on the gelation of oil-in-water emulsions made with yolk. We studied three pH values: 3.0, 5.0 and 7.0 with a constant NaCl concentration: 0.55 M. Oil droplet size was controlled after emulsification, gelation of solutions and emulsions was monitored in situ by coupling heating with recording viscoelastic properties, and transmission electron microscopy was conducted in heat-set emulsion gels. In an attempt to target the proteins that impose the kinetic of gelation of egg yolk, we repeated the experiment with plasma and granules, the main fractions of yolk. In situ rheology showed that, in our experimental conditions [especially oil volume fraction (0.3) and oil droplet size (d3.2=1 &mgr;m)], emulsions made with yolk and plasma have a similar gelation process with oil droplets acting as inactive fillers. Furthermore, transmission electron microscopy showed similar network characteristics between heated emulsions made with yolk and plasma. Moreover, we demonstrated that acidic conditions provided the fastest gelation of yolk solutions and emulsions. On the other hand, in emulsions prepared with granules, oil droplets behaved as active filler particles and reinforced the gel strength.     

On the flow characteristics of highly concentrated oil-in-water emulsions

The laminar flow characteristics of oil-in-water emulsions with oil concentrations greater than 59% by volume have been investigated experimentally. Up to an oil concentration of 65% by volume, the emulsions exhibited power-law non-newtonian behaviour. At a higher oil concentration, of 72.21% by volume, a dramatic change in the flow behaviour of the emulsion was observed. The flow curve, i.e. shear stress vs. shear rate plot on a log-log scale, clearly exhibited the presence of a yield-stress.The rheological data on the emulsions were used to correlate the laminar pipeline transport data on the same emulsions. For power-law emulsions, values of the drop in pipeline pressure could be accurately predicted from simple rheological measurements. For a yield-stress emulsion, the experimental pipeline data deviated from the predicted values especially at low values of shear stress.     

Oil-in-alcohol highly concentrated emulsions as templates for the preparation of macroporous materials

New oil-in-alcohol highly concentrated emulsions were formulated and were used as a templates to obtain macroporous poly(furfuryl alcohol) monoliths by a one-step method. The oil-in-alcohol highly concentrated emulsions were prepared by stepwise addition of the oil phase to the surfactant-alcohol solution and were characterized by optical microscopy and by laser diffraction. The typical structure of highly concentrated emulsions, with close-packed polyhedral droplets, has been observed. Poly(furfuryl alcohol) monoliths were obtained by polymerizing in the external phase of these emulsions. These materials are mainly macroporous and retain the size distribution and morphology from the highly concentrated emulsions. The internal structure of the monoliths was observed by scanning electron microscopy. The images showed an interconnected network with pore size similar to the droplet size of the highly concentrated emulsions used as templates.     

Efficient emulsification of viscous oils at high drop volume fraction

It is shown experimentally in this study that the increase of drop volume fraction can be used as an efficient tool for emulsification of viscous oils in turbulent flow. In a systematic series of experiments, the effects of drop volume fraction and viscosity of the dispersed phase on the mean, d(32), and maximum, d(V95), diameters of the drops, formed during emulsification, are quantified. The volume fraction, Φ, of the dispersed oily phase is varied between 1% and 90%, and oils with viscosity varying between 3 and 10,000 mPa.s are studied. All experiments are performed at sufficiently high surfactant concentration, as to avoid possible drop-drop coalescence during emulsification. The analysis of the experimental data shows that there is a threshold drop volume fraction, Φ(TR), at which a transition from inertial turbulent regime into viscous turbulent regime of emulsification occurs, due to the increased overall viscosity of the emulsion. At Φ < Φ(TR), d(32) and d(V95) depend weakly on Φ and are well described by known theoretical expression for emulsification in inertial turbulent regime (Davies, Chem. Eng. Sci. 1985, 40, 839), which accounts for the effects of oil viscosity and interfacial tension. At Φ > Φ(TR), both d(32) and polydispersity of the formed emulsions decrease very significantly with the increase of Φ (for the oils with η(D) > 10 mPa.s). Thus, very efficient emulsification of the viscous oils is realized. Very surprisingly, a third regime of emulsification is observed in the range of concentrated emulsions with Φ > 75%, where the mean drop size and emulsion polydispersity are found experimentally to be very similar for all oils and surfactants studied-an experimental fact that does not comply with any of the existing models of drop breakup during emulsification. Possible mechanistic explanations of this result are discussed. The experimental data for semiconcentrated and concentrated emulsions with Φ > Φ(TR) are described by a simple scaling expression, which accounts for the effects of all main factors studied.     

Rheology and dynamics of micellar cubic phases and related emulsions

The rheological behavior of micellar cubic phases in C12EO25 systems and related emulsions has been investigated. In the aqueous C12EO25 binary system, the transition from the cubic phase to the micellar solution is associated with a sudden drop in viscosity and with a small enthalpy of transition. The elastic modulus and viscosity of the cubic phases show a maximum with concentration but remain very high within the range of existence of the cubic phase. Several relaxation processes seem to be present in binary cubic phases, and some of them occur in a time scale that can be followed by both rheology and dynamic light scattering measurements. Upon addition of a small amount of oil (decane), the rheological behavior changes remarkably. As the oil fraction increases, the relaxation times also increase and, finally, highly concentrated, gel-like emulsions are obtained. Contrary to conventional concentrated emulsions, the viscosity of cubic-phase-based emulsions is decreased by increasing the fraction of the dispersed phase. The non-Maxwellian rheological behavior at low oil fractions is described according to the model of slipping crystalline planes, modified by using a distribution of bulk relaxation times, and good fitting to the experimental data is obtained.     

Emulsification in turbulent flow 1. Mean and maximum drop diameters in inertial and viscous regimes

Systematic experimental study of the effects of several factors on the mean and maximum drop sizes during emulsification in turbulent flow is performed. These factors include: (1) rate of energy dissipation, epsilon; (2) interfacial tension, sigma; (3) viscosity of the oil phase, eta(D); (4) viscosity of the aqueous phase, eta(C); and (5) oil volume fraction, Phi. The emulsions are prepared by using the so-called "narrow-gap homogenizer" working in turbulent regime of emulsification. The experiments are performed at high surfactant concentration to avoid the effect of drop-drop coalescence. For emulsions prepared in the inertial turbulent regime, the mean and the maximum drop sizes increase with the increase of eta(D) and sigma, and with the decrease of epsilon. In contrast, Phi and eta(C) affect only slightly the mean and the maximum drop sizes in this regime of emulsification. These results are described very well by a theoretical expression proposed by Davies [Chem. Eng. Sci. 40 (1985) 839], which accounts for the effects of the drop capillary pressure and the viscous dissipation inside the breaking drops. The polydispersity of the emulsions prepared in the inertial regime of emulsification does not depend significantly on sigma and epsilon. However, the emulsion polydispersity increases significantly with the increase of oil viscosity, eta(D). The experiments showed also that the inertial turbulent regime is inappropriate for emulsification of oils with viscosity above ca. 500 mPa s, if drops of micrometer size are to be obtained. The transition from inertial to viscous turbulent regime of emulsification was accomplished by a moderate increase of the viscosity of the aqueous phase (above 5 mPa s in the studied systems) and/or by increase of the oil volume fraction, Phi>0.6. Remarkably, emulsions with drops of micrometer size are easily formed in the viscous turbulent regime of emulsification, even for oils with viscosity as high as 10,000 mPa s. In this regime, the mean drop size rapidly decreases with the increase of eta(C) and Phi (along with the effects of epsilon, sigma, and eta(D), which are qualitatively similar in the inertial and viscous regimes of emulsification). The experimental results are theoretically described and discussed by using expressions from the literature and their modifications (proposed in the current study).     

Effect of varying the oil phase on the behavior of pH-responsive latex-based emulsifiers: demulsification versus transitional phase inversion

Sterically stabilized polystyrene latexes (previously described by Amalvy, J. I.; et al. Chem. Commun. 2003, 1826) were evaluated as pH-responsive particulate emulsifiers for the preparation of both oil-in-water and water-in-oil emulsions. The steric stabilizer was a well-defined AB diblock copolymer where A is poly(2-(dimethylamino)ethyl methacrylate) and B is poly(methyl methacrylate). Several parameters were varied during the emulsion preparation, including the polarity of the oil phase, the latex concentration, surface concentration of copolymer stabilizer, and solution pH. Nonpolar oils such as n-dodecane gave oil-in-water emulsions, and polar oils such as 1-undecanol produced water-in-oil emulsions. In both cases, these emulsions proved to be stimulus-responsive: demulsification occurred rapidly on adjusting the solution pH. Oils of intermediate polarity such as methyl myristate or cineole led to emulsions that underwent transitional inversion on adjusting the solution pH. All emulsions were polydisperse and typically ranged from 40 to 400 microm diameter, as judged by optical microscopy and Malvern Mastersizer measurements. Critical point drying of the emulsion droplets, followed by scanning electron microscopy studies, confirmed that the latex particles were adsorbed as a single monolayer at the oil/water interface, as anticipated.     

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well-known problem for liquid oil-based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil-based double emulsion and a solid fat-based double emulsion. Water transport was assessed by low-resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T₂-relaxometry. The solid fat-based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.     

Study by Differential Scanning Calorimetry of Water-in-Oil Emulsions Stabilized by Clays and CTAB

In this work, we have tested various formulations in order to get emulsions containing pure water, Tunisian olive oil, Tunisian clays, and an ammonium salt. Two different types of clays: smectite and kaolinite and the cethyltrimethylamonium bromide (CTAB) were tested. CTAB is used as surfactant and a compound modifying the clays properties. The amount of CTAB being fixed at 0.66 w/w, the proportions of clays were varied from 0 to 9% for each of the following proportions of water: 10, 20, 30%. To the aqueous phase obtained by mixing two separate aqueous phases: water + CTAB and water + clay, the oil was added drop by drop, the agitation being maintained at 5000 rpm. The obtained mixtures were analyzed by Differential Scanning Calorimetry (DSC), optical microscopy and bottle tests. An optimized formulation containing water (30%), smectite clay (5.3%) and CTAB (0.66%) was found to give W/O emulsions which kinetic stability is greater than 75 days regarding coalescence and greater than 700 hours regarding sedimentation.