Academic literature on the topic 'Concentrated water-in-oil emulsions'
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Journal articles on the topic "Concentrated water-in-oil emulsions"
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N. H. Abdurahman and H. A. Magdib. "Surfactant (UMP) for emulsification and stabilization of water-in-crude oil emulsions (W/O)." Maejo International Journal of Energy and Environmental Communication 2, no. 2 (May 22, 2020): 18–21. http://dx.doi.org/10.54279/mijeec.v2i2.245027.
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The purpose of this research is to look into the formulation and evaluation of concentrated water-in-oil (W/O) emulsions stabilized by UMP NS-19-02 surfactant and their application for crude oil emulsion stabilization using gummy Malaysian crude oil. A two-petroleum oil from Malaysia oil refinery, i.e., Tapis petroleum oil and Tapis- Mesilla blend, were utilized to make water-in-oil emulsions. The various factors influencing emulsion characteristics and stability were evaluated. It was discovered that the stability of the water-in-oil emulsion improved by UMP NS-19-02 improved as the surfactant content rises, resulting in the decline of the crude oil-water interfacial tension (IFT). Nevertheless, the most optimum formulation of W/O emulsion was a 50:50 W/O ratio with 1.0% surfactant. Additionally, raising the oil content, salt concentration, duration and mixing speed, and pH of the emulsion resulted in higher emulsion stability. It also raised the temperature of the initial mixing, which significantly decreased the formulated emulsions' viscosity. The results showed that stable emulsions could be formed using the UMP NS-19-02 surfactant.
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Chen, Pusen, Wenxue Chen, Shan Jiang, Qiuping Zhong, Haiming Chen, and Weijun Chen. "Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk." Molecules 23, no. 10 (October 10, 2018): 2591. http://dx.doi.org/10.3390/molecules23102591.
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Concentrated coconut milk (CCM), a raw material from coconut products, is extremely unstable because of its high oil content (>30%). In this study, three model emulsions—primary emulsions stabilized by coconut proteins only, secondary emulsions stabilized by the conjugation of sugar beet pectin (SBP) and coconut protein, and laccase-treated secondary emulsions—were prepared to investigate the effects of different factors (coconut proteins, coconut proteins + SBP, laccase-treated emulsions) on the stability of model emulsions and the application of this method to real CCM. The stability of the emulsions was evaluated based on their interfacial tension, zeta potential, particle size distribution, rheological properties, and the assembly formation of SBP and coconut protein at the oil–water interface. Results showed that addition of SBP or laccase can increase the viscosity and reduce the interfacial tension of the emulsion, and the effect was concentration dependent. Zeta potential of the emulsion decreased with the increase of protein (from −16 to −32 mV) and addition of SBP (from −32 to −46 mV), and it was reduced when laccase was added (from −9.5 to −6.0 mV). The secondary emulsion exhibited the narrowest particle size distribution (from 0.1 to 20 μm); however, laccase-catalyzed secondary emulsions showed the best storage stability and no layering when the laccase content reached 10 U/100 g. Confocal laser scanning microscopy (CLSM) revealed that protein was adsorbed on the oil–water interface and SBP distributed in the continuous phase could undergo oxidative crosslinking by laccase. These results show that the stability of the concentrated emulsion can be effectively improved by adding SBP and laccase.
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Espert, María, Teresa Sanz, and Ana Salvador. "Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams." Foods 10, no. 3 (February 26, 2021): 505. http://dx.doi.org/10.3390/foods10030505.
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In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, achieving highly concentrated vegetable oil gel emulsions of different consistencies and qualities. Physical properties of the dried emulsions were evaluated by texture, microstructure, and oil loss determination. The reformulated bakery creams with the dried emulsions obtained from 47% oil showed better spreadability, viscosity, and viscoelasticity properties. A shortening replacement with the dried emulsion obtained from 70% initial oil caused a negative impact on the creams’ consistency, with lower viscosity and lower hysteresis area, revealing a weakness of structure. This research provided new knowledge about the structuration of vegetable oils through concentrated emulsions and their application as a source of healthy fat in creams for bakery applications.
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Ganeeva, Yulia M., Tatiana N. Yusupova, Ekaterina E. Barskaya, Alina Kh Valiullova, Ekaterina S. Okhotnikova, Vladimir I. Morozov, and Lucia F. Davletshina. "The composition of acid/oil interface in acid oil emulsions." Petroleum Science 17, no. 5 (April 23, 2020): 1345–55. http://dx.doi.org/10.1007/s12182-020-00447-9.
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Abstract In well stimulation treatments using hydrochloric acid, undesirable water-in-oil emulsion and acid sludge may produce and then cause operational problems in oil field development. The processes intensify in the presence of Fe(III), which are from the corroded surfaces of field equipment and/or iron-bearing minerals of the oil reservoir. In order to understand the reasons of the stability of acid emulsions, acid emulsions were prepared by mixing crude oil emulsion with 15% hydrochloric acid solutions with and without Fe(III) and then separated into free and upper (water free) and intermediate (with water) layers. It is assumed that the oil phase of the free and upper layers contains the compounds which do not participate in the formation of acid emulsions, and the oil phase of the intermediate layers contains components involved in the formation of oil/acid interface. The composition of the oil phase of each layer of the emulsions was studied. It is found that the asphaltenes with a high content of sulfur, oxygen and metals as well the flocculated material of protonated non-polar oil components are concentrated at the oil/acid interface. In addition to the above, in the presence of Fe(III) the Fe(III)-based complexes with polar groups of asphaltenes are formed at the acid/oil interface, contributing to the formation of armor films which enhance the emulsion stability.
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Ng, Siou Pei, Yih Phing Khor, Hong Kwong Lim, Oi Ming Lai, Yong Wang, Yonghua Wang, Ling Zhi Cheong, Imededdine Arbi Nehdi, Lamjed Mansour, and Chin Ping Tan. "Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability." Foods 9, no. 7 (July 3, 2020): 877. http://dx.doi.org/10.3390/foods9070877.
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The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.
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Whitby, Catherine P., Lisa Lotte, and Chloe Lang. "Structure of concentrated oil-in-water Pickering emulsions." Soft Matter 8, no. 30 (2012): 7784. http://dx.doi.org/10.1039/c2sm26014j.
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Kong, Linggen, James K. Beattie, and Robert J. Hunter. "Electroacoustic Study of Concentrated Oil-in-Water Emulsions." Journal of Colloid and Interface Science 238, no. 1 (June 2001): 70–79. http://dx.doi.org/10.1006/jcis.2001.7464.
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Kunieda, Hironobu, Yoji Fukui, Hirotaka Uchiyama, and Conxita Solans. "Spontaneous Formation of Highly Concentrated Water-in-Oil Emulsions (Gel-Emulsions)." Langmuir 12, no. 9 (January 1996): 2136–40. http://dx.doi.org/10.1021/la950752k.
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Aranberri, I., B. P. Binks, J. H. Clint, and P. D. I. Fletcher. "Evaporation Rates of Water from Concentrated Oil-in-Water Emulsions." Langmuir 20, no. 6 (March 2004): 2069–74. http://dx.doi.org/10.1021/la035031x.
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Herrmann, N., and D. J. McClements. "Ultrasonic Propagation in Highly Concentrated Oil-in-Water Emulsions." Langmuir 15, no. 23 (November 1999): 7937–39. http://dx.doi.org/10.1021/la981480z.
Full textDissertations / Theses on the topic "Concentrated water-in-oil emulsions"
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Sanatkaran, Neda. "Effect of different surfactant mixtures on the stabilisation mechanism of highly concentrated water-in-oil emulsions." Thesis, Cape Peninsula University of Technology, 2014. http://hdl.handle.net/20.500.11838/933.
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Thesis submitted in fulfilment of the requirements for the degree
Doctor of Technology: Chemical Engineering
in the Faculty of Engineering
at the Cape Peninsula University of Technology
2014The subject of this investigation was a highly concentrated water-in-oil emulsion (HCE), explosive grade, with volume fraction of approximately 88 vol%, wherein the dispersed phase was comprised of a super-cooled solution of inorganic salts. Explosive emulsions are thermodynamically unstable compounds and this instability is related to crystallisation in the dispersed phase, which is a supersaturated solution (>75 wt%) of an oxidiser (e.g. ammonium nitrate salt (AN) in water). Slow crystallisation of droplets can occur during shelf life storage, transportation and application, thereby suppressing the sensitivity of the emulsion to detonation. The structure of these emulsions with respect to their stability has been studied and their rheological properties have been well described. Explosive emulsions are commonly stabilised by poly (isobutylene) succinic anhydride (PIBSA)-based surfactants that provide optimal shelf life stability, but become unstable during high shear conditions. This adversely affects the quality of these emulsions during their transportation through long hosepipes, as occurs in the relevant industry. Other issues associated with the use of PIBSA surfactants include long refinement times required, which increase the energy costs to form stable explosive emulsion. The trend of using surfactant mixtures to provide overall stability, both during shelf life and high shear, has grown in recent years. Among other advantages of this approach are associated economic benefits, and improved safety and technological properties of emulsions. The choice of co-surfactants depends on the nature of the components of the emulsion and is mainly empirically-based. The key concept is using synergetic binary surfactant systems, which may impact on the stability and properties of the emulsions. This study presents results from such an investigation, bearing in mind that the emulsion performance depends on the fundamental physicochemical properties of the mixed surfactants. Initially, two groups of surfactants (block copolymers named Pluronics and water soluble surfactants named Tweens), as well as their combination with a PIBSA-based surfactant (PIBSA-Mea) and sorbitan monooleate (SMO) were selected to stabilise HCEs. Pluronics, when combined with PIBSA-Mea and SMO, were unsuccessful in forming stable emulsions, while the emulsions consisting of PIBSA-Mea/water soluble surfactants showed acceptable stability. Attempts at dissolving water-soluble surfactants in the aqueous phase were unsuccessful. This was attributed to the salting-out effect of Tweens in the presence of large quantities of AN in the water phase. In the current study, the water soluble surfactants were successfully dissolved in the oil phase containing industrial grade oil (Ash-H). The stability and interfacial behaviour of one the most stable novel emulsions, stabilised by PIBSA-Mea/water soluble surfactants (Tween 80), and developed during this study, was then compared to the current standard industrial explosive formulation (PIBSA/SMO). Results showed an acceptable stability of the new emulsion formulation in both shelf life and under high shear. More interestingly, it was observed that there were markedly different interfacial behaviours of PIBSA-Mea/water soluble Tween 80 and PIBSA-Mea/oil soluble SMO at the water-oil interface over a wide range of surfactant/co-surfactant ratios. Based on the results obtained from the aforementioned comparative studies, a series of nonionic oil-soluble (Spans) and water-soluble (Tweens) compounds with systematically varying structure (length, presence of double bonds and number) of hydrophobic tails were identified and subsequently mixed with PIBSA-Mea. This was done in order to elucidate the effect of compatibility and synergism between PIBSA and co-surfactant, with particular reference to the interface to stability under shear and on-shelf of final explosive emulsions. An investigation of the effect/s of co-surfactant structure on interfacial properties at the water-oil interface was performed. The Rosen method was used to characterise synergism between the two surfactants. This was correlated with the stability on shelf and under shear as well as with the rheological properties/pumpability of the novel manufactured emulsions. The degree of synergism (interaction parameter) for PIBSA-Mea/Spans decreased, with a corresponding decrease in the length of alkyl tails, as well as the presence of a double bond in tail. There was a major antagonism noted for PIBSA-Mea/multi tails Span mixtures. In all the PIBSAMea/ Tweens mixtures the opposite effect of tail length on interaction parameter was observed. However, the effect of tail structure on synergism was less pronounced for the Tweens group than it was for Spans. Emulsification was markedly more rapid for the PIBSA-Mea/water soluble Tweens mixtures, and an improved stability on shelf and under high shear was recorded for this group when compared to PIBSA-Mea/Span mixtures. In the current study, depending on the structure of the surfactant, it was shown that synergism between the surfactant and co-surfactant is one of the major factors in determining stability of the emulsions. In addition, the influence of the chemical structure of co-surfactants on the rheological properties of the emulsions was studied. Higher pumpability of the explosive emulsions stabilised with water soluble Tween is attributed to a lower yield stress of the PIBSA-Mea/Tweens emulsions, compared to the PIBSA-Mea/Spans emulsions. Finally, the partial replacement of PIBSA by certain suitable water-soluble Tweens offers a cost-effective, easily available and environmentally friendly alternate. Additionally, such a system could provide acceptable stability for different technological applications associated with emulsions, including droplet refinement during emulsion production, adequate long-term storage and acceptable pumping characteristics of these mixtures. Overall, this would reduce the cost of the final product on an industrial scale.
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Falahati, Hamid. "The Characterization of Bimodal Droplet Size Distributions in the Ultrafiltration of Highly Concentrated Emulsions Applied to the Production of Biodiesel." Thesis, University of Ottawa (Canada), 2010. http://hdl.handle.net/10393/19585.
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A non-reactive model system comprising a highly concentrated and unstable oil-in-water emulsion was used to investigate the retention of oil by the membrane in producing biodiesel with a membrane reactor. Critical flux was identified using the relationship between the permeate flux and transmembrane pressure along with the separation efficiency of the membrane. It was shown that separation efficiencies above 99.5% could be obtained at all operating conditions up to the critical flux. It was observed that the concentration of oil in all collected permeate samples using the oil-water system was below 0.2 wt% when operating at a flux below the critical flux. Studies to date have been limited to the characterization of low concentrated emulsions below 15 vol.%. The average oil droplet size in highly concentrated emulsions was measured as 3200 nm employing direct light scattering (DLS) measurement methods. It was observed that the estimated cake layer thickness of 20 to 80 mm was larger than external diameter of the membrane tube i.e. 6 mm based on a large particle size. Settling of the concentrated emulsion permitted the detection of a smaller particle size distribution (30-100 nm) within the larger particles averaging 3200 nm. It was identified that DLS methods could not efficiently give the droplet size distribution of the oil in the emulsion since large particles interfered with the detection of smaller particles. The content of the smaller particles represented 1% of the total weight of oil at 30°C and 5% at 70°C. This was too low to be detected using DLS measurements but was sufficient to affect ultrafiltration. In order to study the critical flux in the presence of transesterification reaction and the effect of cross flow velocity on separation, various oils were transesterified in another membrane reactor providing higher cross flow velocity. higher cross flow velocity provides better separation by reducing materials deposition on the surface of the membrane due to higher shearing. The oils tested were canola, corn, sunflower and unrefined soy oils (Free Fatty Acids (FFA< 1%)), and waste cooking oil (FFA= 9%). The quality of all biodiesel samples was studied in terms of glycerine, mono-glyceride, di-glyceride and tri-glyceride concentrations. The composition of all biodiesel samples were in the range required by ASTM D6751 and EN 14214 standards. A critical flux based on operating pressure in the reactor was reached for waste cooking and pre-treated corn oils. It was identified that the reaction residence time in the reactor was an extremely important design parameter affecting the operating pressure in the reactor.Natural Sciences and Engineering Research Council of Canada (NSERC)
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Macadre, Remi. "Étude expérimentale d'émulsions d'eau-dans-huile denses dans un écoulement Couette Plan Annulaire." Electronic Thesis or Diss., Université de Toulouse (2023-....), 2024. http://www.theses.fr/2024TLSEP110.
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L'extraction sous-marine du pétrole inclut le transport d'émulsions eau-dans-huile (E/H) concentrées, stabilisées par des tensioactifs naturellement solubles dans le pétrole, et transporté dans des pipelines horizontaux sur de longues distances, jusqu'à 50 km. En raison de ces longs séjours, les configurations d'écoulement sont susceptibles de passer d'un état entièrement stratifié à un état entièrement dispersé ou vice-versa. Ces transitions sont induites par des processus tels que la sédimentation, la migration induite par le cisaillement et la coalescence. Ces processus sont influencés par les propriétés du liquide et de l'interface, la concentration de la phase dispersée, les régimes d'écoulement et la taille des gouttes. Cette thèse porte sur les écoulements horizontaux d'émulsions E/H concentrées.Des méthodes et des appareils expérimentaux uniques sont conçus pour visualiser localement l'écoulement de ces émulsions. En introduisant divers composants dans l'eau et dans une huile alcane, l’indice de réfraction entre les deux phases est ajusté, tout en contrôlant la différence de densité. Ce contrôle permet d'étudier l'interaction entre les forces de flottabilité et hydrodynamiques, ce qui est primordial pour étudier la migration des particules dans ces écoulements. Les profils de vitesse sont obtenus par Particle Image Velocimetry (PIV) en introduisant des particules fluorescentes dans la phase huile, tandis que la topologie des phases est obtenue en ajoutant un fluorophore à l'intérieur de la phase huile également. Des expériences en lit statique sont faites, fournissant des résultats concernant la métastabilité des émulsions E/H sur de longues périodes, où seule la gravité contrôle le processus de coalescence. Les expériences en écoulement cisaillés sont réalisées dans un Couette Plan Annulaire représentant un écoulement Couette plan courbé sur lui-même. Cette géométrie est choisie pour sa périodicité et sa capacité à présenter un plan de cisaillement vertical dans la même direction que la gravité.L'étude de la transition entre les écoulements stratifiés-dispersés et les écoulements pleinement dispersés a permis de mettre en évidence différents régimes. Ces régimes sont : le régime d’expansion, à vagues, d’éjections et pleinement dispersé. A partir d'un lit d'émulsion au repos, la vitesse de rotation du rotor est augmentée jusqu’à atteindre l’écoulement pleinement dispersé. A faible cisaillement, le lit s’expand jusqu'à atteindre une hauteur d'équilibre. Aux cisaillements moyens, le lit est déstabilisé et des vagues d'émulsion se forment dans la direction azimutale. À cisaillement élevés, les vagues sont fortement déformées, isolant les gouttelettes d'eau de leur amas d'émulsion à viscosité élevée. Cela conduit à leur éjection dans les vagues déferlantes, vidant progressivement le lit d'émulsion. Enfin, le régime de dispersion totale est atteint lorsque le lit d'émulsion a entièrement disparu. Dans ce régime, la migration des gouttelettes est contrôlée par la diffusion induite par cisaillement. Il est démontré que les transitions entre chaque régime dépendent d'un seul nombre de Froude critique.La métastabilité de ces émulsions E/H concentrées est également étudiée en comparant les résultats des expériences en statique aux écoulement cisaillés. Ces résultats ont montré que dans des conditions statiques, l'émulsion E/H est hautement métastable, alors que dans des écoulements cisaillés, la même couche E/H a coalescé jusqu'à la formation d'une couche entièrement continue de phase aqueuse. Cela peut s'expliquer par les caractéristiques uniques de ces émulsions, qui sont stabilisées par des multicouches de micelles de tensioactifs, et ces multicouches sont percées par le taux de cisaillement.Ces connaissances permettront de construire de nouveaux modèles de transport pour le dimensionnement précis d’appareils industriels traitant des écoulements multiphasiques (pompes, mélangeurs, séparateurs de phase...)The subsea extraction of petroleum encompasses the transport of concentrated water-in-oil (W/O) emulsions, stabilized by natural oil-soluble surfactants, like asphaltenes, acids and alcohols, in horizontal pipelines over long distances, up to 50 km. Due to these long residence times, flow configurations are liable to change from fully-stratified to fully-dispersed or vice-versa, including an intermediate stratified-dispersed state. These transitions are driven by processes such as sedimentation, shear-induced migration and coalescence. These processes are influenced by liquid and interface properties, dispersed-phase concentration, flow regimes, and drop size. This Phd focuses on horizontal flows of concentrated W/O emulsions.Unique experimental methods and apparatuses are designed in order to locally visualize the flow of such emulsions. By introducing various components in water and in an alkane oil, refractive index matching is achieved between both phases, while controlling the density difference. The control of density difference allows for the study of the interplay between buoyancy and hydrodynamic forces, which is primordial to study particle migration in dispersed-phase flows. Velocity profiles are obtained with Particle Image Velocimetry by introducing fluorescent particles in the oil phase while phase topologies are obtained with adding a fluorophore inside the oil phase as well.Static-bed experiments are carried out in a static-bed apparatus, providing results regarding the metastability of W/O emulsions over long-time periods, where only gravity controls the coalescence process. Shear-flow experiments are performed in an Annular Plane Couette device, representing a plane Couette curved around itself. This geometry is selected for its periodicity and its ability to present a vertical plane of shear in the same direction as gravity.By studying the transition from stratified-dispersed to fully-dispersed flows, different regimes have been highlighted. These regimes are : the bed-expansion, the wavy, the drop-ejection and the fully-dispersed regime. Starting from an emulsion bed left at rest at the bottom of the APC channel, the rotation speed of the top annular lid is increase, up until the fully-dispersed regime. At low shear rates, the emulsion bed expands until it reaches an equilibrium height. At medium shear rates, the emulsion bed is destabilized and emulsion waves are formed along the azimuthal direction, which statistics have been computed with a wave detection algorithm. At high shear rates, the waves are highly deformed, isolating water droplets, surfing atop of waves, from their emulsion cluster and its high viscosity. This leads to their ejection in breaking waves, which gradually depletes the emulsion bed. Finally, the fully-dispersed regime is reached when the emulsion bed has dissapeared and the entire channel is filled with water droplets. In this regime, the migration of droplets is controlled by shear-induced diffusion. The transitions between each regime are shown to be dependent on a single critical Froude number, from low values to high values of this dimensionless parameter.The metastability of these concentrated W/O emulsions are also studied by comparing the results between static-flow and shear-flow experiments. These results showed that in static conditions, the W/O emulsion is highly metastable (no coalescence over few months of observations), while in shear flows, the same W/O layer coalesced up until a fully-continuous layer of water phase is formed. This may be explained by the unique characteristics of such emulsions, which are stabilized by multilayer of surfactant micelles, and these multilayers are pierced by the shear rate.This knowledge will help to build new transport models for accurate sizing of industrial devices dealing with two-phase flow of emulsions (pumps, mixers, phase separators …)
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Roesch, Rodrigo. "Characterization of oil-in-water emulsions prepared with soy protein concentrate by high pressure homogenization." 2002. http://purl.galileo.usg.edu/uga%5Fetd/roesch%5Frodrigo%5Fr%5F200205%5Fms.
Full textBook chapters on the topic "Concentrated water-in-oil emulsions"
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Pons, Ramon, Gabriela Caldero, Maria-José García-Celma, Núria Azemar, and Conxita Solans. "Highly Concentrated Water-in-Oil Emulsions (Gel Emulsions)." In Novel Cosmetic Delivery Systems, 169–94. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003418078-9.
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LEE, YEIN MING, SYLVAN G. FRANK, and JACQUES L. ZAKIN. "Rheology of Concentrated Viscous Crude Oil-in-Water Emulsions." In ACS Symposium Series, 471–87. Washington, D.C.: American Chemical Society, 1985. http://dx.doi.org/10.1021/bk-1985-0272.ch030.
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Giordano, J. P., T. H. Plegue, S. G. Frank, J. L. Zakin, and D. H. Fruman. "A study of concentrated viscous crude oil-in-water emulsions." In Progress and Trends in Rheology II, 302–5. Heidelberg: Steinkopff, 1988. http://dx.doi.org/10.1007/978-3-642-49337-9_102.
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Rehill, Amardeep S., and Ganesan Narsimhan. "Effect of Interdroplet Forces on Centrifugal Stability of Protein-Stabilized Concentrated Oil-in-Water Emulsions." In ACS Symposium Series, 229–45. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0528.ch019.
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Singh, Mrs Neelam. "Emulsions." In Edited Book of Pharmaceutics – I [According to Latest Syllabus of B. Pharm-I Semester of Pharmacy Council of India], 163–84. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/nbennurepch14.
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Emulsions are biphasic liquid dosage forms consisting of two immiscible liquids, one dispersed as droplets within the other, stabilized by an emulsifying agent. They are used in various pharmaceutical and cosmetic applications to deliver drugs and active ingredients in a liquid medium. Emulsions can be classified into two main types: oil-in-water (O/W) emulsions, where oil droplets are dispersed in an aqueous phase, and water-in-oil (W/O) emulsions, where water droplets are dispersed in an oil phase. Multiple emulsions, such as oil-in-water-in-oil (O/W/O) and water-in-oil-in-water (W/O/W), also exist for specialized applications. Emulsifying agents are crucial for stabilizing emulsions. These agents, such as surfactants, proteins, and polysaccharides, reduce the surface tension between the immiscible liquids and form a protective layer around the dispersed droplets, preventing coalescence. Tests for identifying the type of emulsion include the dilution test, conductivity test, and dye solubility test. In the dilution test, an O/W emulsion can be diluted with water without separation, while a W/O emulsion cannot. The conductivity test measures electrical conductivity, which is higher in O/W emulsions due to the continuous aqueous phase. The dye solubility test involves adding a water-soluble dye to the emulsion; if the dye disperses uniformly, the emulsion is O/W. Methods of preparing emulsions include the continental (dry gum) method, the English (wet gum) method, and the bottle method. The continental method involves triturating the emulsifier with oil before adding water, while the English method involves mixing the emulsifier with water first. The bottle method is a simplified version suitable for volatile or low-viscosity oils. Stability problems in emulsions include creaming, coalescence, and phase separation. Creaming occurs when dispersed droplets rise to the surface or settle at the bottom, forming a concentrated layer. Coalescence is the merging of droplets, leading to phase separation. Methods to overcome these issues include optimizing the type and concentration of emulsifying agents, using homogenization to reduce droplet size, and adding stabilizers like thickeners to increase the viscosity of the continuous phase
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Clark, David C., and Peter J. Wilde. "Surfactant-induced surface diffusion of protein is a determinant of disperse phase stability." In Gums and stabilisers for the Food industry 6, 343–50. Oxford University PressOxford, 1992. http://dx.doi.org/10.1093/oso/9780199632848.003.0044.
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Abstract A fluorescence recovery after photo bleaching technique (FRAP) has been developed which facilitates the measurement of the surface diffusion of molecules adsorbed at interfaces. The appearance of surface diffusion of –lacto globulin induced by the emulsifier, Tween 20 in model foam systems composed of single suspended thin liquid films was shown to correlate with observed destabilisation of the bulk foam. Measurements using the same emulsifier-protein system were made at the oil-water interfaces of an aqueous film between two oil droplets. This system serves as a model of a concentrated or creamed emulsion. The FRAP results showed that the transition in surface diffusion in the protein fraction from immobile to mobile occurred at a different emulsifier to protein ratio than found at the airwater interface. These results point to differences in the behaviour of a given protein at oil-water and air-water interfaces.
Conference papers on the topic "Concentrated water-in-oil emulsions"
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Tang, YanRan, and Supratim Ghosh. "Oleogelation of Canola Oil Using Canola Protein Isolate-stabilized Concentrated Oil-in-water Emulsions." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.287.
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Tang, Yan Ran, and Supratim Ghosh. "Stability and rheology of canola protein isolate stabilized concentrated oil-in-water emulsions." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.160.
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Masalova, Irina, and Alexander Ya Malkin. "Tube Transportation of Highly Concentrated Emulsions." In ASME 2006 2nd Joint U.S.-European Fluids Engineering Summer Meeting Collocated With the 14th International Conference on Nuclear Engineering. ASMEDC, 2006. http://dx.doi.org/10.1115/fedsm2006-98342.
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Tube transportation of highly concentrated emulsions is an important technological process in mining works. Emulsions used for this particular type of application are so-called “liquid explosives” — highly concentrated dispersions of aqueous droplets in a continuous oil phase. The concentration of droplets reaches 96w. %. The width of the inter-phase layers in such a multi-phase system is of the order of nano-level. The length of tube transportation in a real manufacturing process can be of the order of several miles. Hence, the design of the transportation line is of primary technical interest. The practical calculations are based upon comprehensive studies of the rheological properties of highly concentrated emulsions, including an understanding of the role of droplet size, concentration of disperse phase, temperature and time effects (stability of emulsions). Direct measurements were carried out in a wide shear rate range. The results of the measurements indicated that the emulsions under study are rheopectic liquids (viscosity increases over time at a constant shear rate). Their steady flow curve is typical for a visco-plastic medium and is well fitted by the Hershel-Bulkley model. The yield stress is of the order of several tens Pa. The choice of a rheological model is however not crucial for application, since transportation in real technological regimes takes place at high flow rates where the power-type model of flow curves dominates. Systematic studies demonstrated that wall slip is absent over the entire range of the shear stresses under study. This type of rheological behavior was then used for tube transportation design. A more careful examination (based on rheological as well as direct optical observations) also showed that inflation could be observed on the flow curve. It was proven that this type of rheological behavior is related to the two-step mechanism of the flow of a multi-phase liquid. Measurements of normal stresses in shear flows are in accordance with this model of flow. Aqueous droplets in the emulsions under study are super-cooled water solutions of nitrate salts, with the concentration of the latter being of the order of 85%. This system is thermodynamically unstable. The study of time effects (“aging”) showed that slow crystallization in dispersed droplets takes place. This leads to the evolution of the rheological properties of emulsions that can be treated as an emulsion-to-suspension transition. The work was carried out in the Flow Process Research Center, Engineering Faculty, Cape Peninsula University of Technology, Cape Town, Republic of South Africa.
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Pal, Rajinder. "Anomalous Wall Effects in Parallel Plate Torsional Flow of Highly Concentrated Emulsions." In ASME 1999 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1999. http://dx.doi.org/10.1115/imece1999-1178.
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Abstract The rheological behaviour of a highly concentrated oil-in-water emulsion (75.1% by volume oil) was studied employing parallel plate torsional flows, with main emphasis on the wall effects. The steady shear and oscillatory shear data were collected with a controlled stress rheometer using smooth and serrated parallel plate geometries. The effect of the gap-height (between the parallel plates) on the rheological properties was also determined. When a serrated parallel plate geometry is used, the wall (slip) effects are found to be negligible. The data obtained by employing various gap heights overlap with each other. However, in a smooth parallel plate geometry, the emulsion behaviour is strongly affected by slip at the wall. The data obtained by employing various gap heights are different. In the absence of wall effects, the emulsion exhibits a highly nonlinear behaviour characterized by yield stress and high values of storage modulus.
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Madiedo, J. M., J. Muñoz, and C. Gallegos. "Calculation of Relaxation and Retardation Spectra Using the Tikhonov Regularization Method: Application to Emulsions." In ASME 1996 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/imece1996-0240.
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Abstract Flocculated oil-in-water emulsions exhibit very complicated relaxation spectra, showing different regions depending on oil and emulsifier concentrations, processing parameters, etc. In this work, the linear viscoelastic behavior of concentrated oil-in-water emulsions stabilized by two sucrose stearates with different hydrophilic-lipophilic balances has been studied. This characterization has been achieved by calculating the relaxation and retardation spectra of the emulsions, using regularization techniques. With this aim, oscillatory shear and creep compliance tests, in the linear viscoelasticity region, were carried out in a controlled-stress rheometer. Three different regions in the relaxation spectra of these systems have been identified: the transition region at low relaxation times; an intermediate plateau region; and a pseudo-terminal region at long relaxation times, characterized by a tendency to a crossover of G′ and G″ in the frequency sweep curves. The evolution of these regions depends mainly on the characteristics of the sucrose stearates used and has been related to their aqueous phase behavior.
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Alyousef, M., O. S. Alade, J. Al Hamad, R. Al-Abdrabalnabi, and A. Al Ramadhan. "Understanding Pore Scale Emulsification During Surfactant Injection: A Visualization of Emulsion Formation Using Microchips and Core Flooding Visualizing Cell." In International Petroleum Technology Conference. IPTC, 2024. http://dx.doi.org/10.2523/iptc-23700-ea.
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Abstract Utilizing a surfactant solution to create an emulsion in a rock's pore space has been proven to enhance heavy oil production. By obstructing some of the pores in the rock, fingering is reduced, and micro-displacement efficiency is improved, ultimately increasing oil recovery. This technique is also valuable in reducing the interfacial tension between oil and water by inducing phase dispersion and altering the physical characteristics of the oil in the reservoir. While previous research has concentrated on increasing oil recovery through in-situ emulsion, there has not been much exploration into the pore-scale level of emulsion formation and its impact on recovery performance. Our study aims to explore the effectiveness of polyvinyl alcohol (PVA) surfactant as an emulsifying agent for medium to heavy crude oil, leading to the formation of water-oil emulsions. Our methodology involves injecting formation water into the microchip using a pump to achieve initial water saturation and adding oil to attain irreducible water saturation. Lastly, we will introduce the PVA surfactant to the chip and use image processing software "ImageJ" to analyze images throughout the process to gather valuable insights about its performance compared to alkaline injection. During the microfluidics experiment, it was observed that introducing PVA surfactant to the system resulted in the recovery of 27.8% of the Initial Oil in Place (IOIP). In contrast, alkaline injection yielded a lower recovery factor of 20.5%. This is attributed to the superior emulsion formation capabilities of PVA injection, leading to increased droplets, which caused blockage and prevented micro water channel formation, ultimately increasing the recovery factor. Notably, when the experiment was conducted under reservoir conditions, the recovery factor of the PVA surfactant decreased to 17.5%. However, it still demonstrated the ability to form emulsions. PVA surfactant was found to be a favorable option as it did not cause any damage or alteration to the rock sample, as confirmed by Scanning Electron Microscopy (SEM). The SEM analysis showed no change to the rock sample before and after conditioning with the surfactant for one week. Therefore, based on these findings, PVA surfactant is deemed a viable and practical option along with other surfactant types, such as Anionic surfactants, for enhanced oil recovery. The results suggest that PVA surfactant injection presents superior emulsion formation capabilities compared to alkaline injection. It is recommended that further research be conducted to explore further potential applications of PVA surfactants in EOR.
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Devaki, Neksha. "Utilization of mildly fractionated pea proteins for the development of heat-stable beverage emulsions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ivne6416.
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Pulse proteins are currently being extensively used for the development of various food products. In this work we focused on the utilization of pulse proteins in the development of beverage emulsions. Soluble proteins solution (2.5 wt%), separated from pea protein concentrate (PPC) via centrifugation at 4000×g for 1 minute, was directly used to prepare 5 wt% canola oil-in-water emulsions using high-pressure homogenization. It was hypothesized that soluble protein extracted via mild fractionation would preserve protein functionality and confer better stability to emulsions when compared to original PPC solutions. The emulsions were characterized by measuring the droplet size, zeta potential and creaming velocity. Emulsions were also subjected to environmental stresses including heat treatment, change in pH (2 and 7) and the addition of salt (0.0 M to 1 M). The initial average droplet sizes of pH 7 emulsions were around 300 nm at various salt concentrations, which did not change significantly after 1 week. The pH 2 emulsions initially showed extensive aggregation, with the average droplet and aggregate sizes ranging from 3.0 to 8.8 µm with an increase in salt concentration, which however, decreased significantly to below 1 µm after 1 week, due to breakdown of droplet aggregates over time. Upon heating the emulsions to 90 °C, extensive droplet aggregation was observed in all emulsions leading to emulsion destabilization. To prevent heat-induced emulsion destabilization, soluble protein solution was heated, and the emulsions were made under hot conditions to overcome the problem of protein and droplet aggregation-induced emulsion destabilization. Based on different emulsion characterization tests, it was found that 0.5 M salt-added heated-protein-stabilized emulsion at pH 7 had the highest stability with the lowest average droplet size (below 300 nm). Heat treated soluble pea proteins accompanied with NaCl could serve as a potential high-value emulsifiers for the beverage industry.
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Keivaninahr, Fatemeh, and Supratim Ghosh. "Heat-induced Gelation and Stabilization of Pea and Faba Bean Protein Concentrate-stabilized Oil-in-water Emulsions." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.140.
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Munch, Katharina, Claire Berton-Carabin, Karin Schroen, and Simeon Stoyanov. "Plant protein-stabilized emulsions: Implications of protein and non-protein components for lipid oxidation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zznf4565.
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The use of plant proteins to stabilize oil-in-water (O/W) emulsions has been an increasing trend lately. The complexity of the available plant protein ingredients, along with the proteins’ physicochemical properties, require advanced processing that typically leads to substantial concentrations of non-protein components in the final isolates or concentrates. It is known that those components, such as polyphenols, phytic acid or phospholipids, can have a strong influence on the oxidative stability of emulsions. Thus, to understand the oxidative stability of plant protein-stabilized emulsions, the influence of the non-protein components also needs to be considered. Many food emulsions, such as mayonnaise or infant formula, are stabilized by not only proteins, but also phospholipids. Such an interfacial protein-phospholipid combination can also be found in oleosomes, natural lipid droplets which show a high oxidative stability. This stability has been attributed to their interfacial architecture in which oleosins and phospholipids form a tight physical barrier against pro-oxidant species. However, while the antioxidant properties of proteins are widely reported, the contribution of phospholipids to lipid oxidation in plant protein-based emulsions remains underexplored.
In this work, we investigated how mixed interfacial plant proteins and phospholipids may be rationally used to control the oxidative stability of O/W emulsions. The interfacial composition was modulated by varying the ratio between pea proteins and sunflower phosphatidylcholine (PC) while keeping the total concentration of pea proteins constant. Increasing the phospholipid-to-protein ratio led to a monotonic decrease in the concentration of proteins and an increase of phospholipids at the interface, while the oxidative stability of those O/W emulsions changed in a non-monotonic pattern. The results were put in perspective by embedding them in a context of reviewing the potential implications of typical components in plant protein ingredients on lipid oxidation.
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Cao, Dongqing, Ming Han, Mohanad M. Fahmi, and Abdulkareem M. AlSofi. "Improved AMD Nanosheet System to Increase Oil Production Under Harsh Reservoir Conditions." In Middle East Oil, Gas and Geosciences Show. SPE, 2023. http://dx.doi.org/10.2118/213888-ms.
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Abstract Amphiphilic molybdenum disulfide (AMD) nanosheet is a novel flake type Nano material, which is different from the widely used particulate Nano material, for increasing oil production. Most of the current researches and applications of nanosheets were for low temperature and low permeability sandstone reservoirs. This work investigated an improved nanosheet system for permeable carbonates at harsh reservoir conditions. AMD nanosheet sample was a concentrated black liquid with flake size about 80*60*1.2 nm. The features in a high salinity water (HSW) and high temperature were characterized by compatibility test, interfacial tension (IFT) test, emulsification test, and phase behavior test. The potential for increasing oil production was evaluated by micromodel displacement tests. The micromodel was treated to oil-wet to simulate the wettability of carbonates. The performances of initial sample and improved sample by a cationic surfactant were compared. Initial AMD nanosheet sample was not compatible with HSW at 95 °C. A cationic surfactant significantly improve the compatibility. IFT of 50 mg/L nanosheet with a light oil was 0.46 mN/m at 25 °C. IFT of The improved system with the surfactant decreased to 0.21 mN/m at 90 °C. The increase of nanosheet and surfactant concentration resulted in an IFT increase. Although IFT was not ultra-low, nanosheet had strong interfacial activity on oil-water interface even at low concentration. Nanosheet-only produced much stable emulsion than surfactant-only. Mixing nanosheet and surfactant increased emulsion stability slightly. Phase behavior results demonstrated that surfactant improved the hydrophilic and lipophilic balance of nanosheet to produce Winsor III type microemulsion. In core flow testing, the nanosheet alone injection partially plugged the core plug with relatively high adsorption/retention. Adding the surfactant improved the migration and reduced adsorption of nanosheet in porous media. Micromodel displacement test showed that improved nanosheet system at low concentration of 50 mg/L increased oil production by more than 20% after water flooding at both ambient temperature and reservoir temperature at 95 °C. This study investigated a more efficient material with same dimension as oil-water interface compared with surfactant or particulate Nano materials. An improved nanosheet system was developed for carbonate reservoirs under harsh conditions.