Academic literature on the topic 'Emulsion'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Emulsion.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Emulsion"
1
Kukhar, V., Kh Malii, and O. Spichak. "Influence of emulsols type on energy-power consumption and surface contamination at DC01 steel cold rolling on the continuous four-stand mill." Problems of Tribology 27, no. 4/106 (December 18, 2022): 19–26. http://dx.doi.org/10.31891/2079-1372-2022-106-4-19-26.
Full textAbstract:
The article presents the results of experimental and industrial tests of physical and chemical parameters of the experimental emulsol "Quakerol". According to the physicochemical parameters the experimental emulsol "Quakerol" differs from the used emulsol "Universal-1TS" by higher lubricating properties. Operating modes of stand and coiler electric motors of tandem mill at rolling of melts from experimental emulsol "Quakerol" lubricated with emulsol "Quakerol" and serial emulsol "Universal-1ТС" lubricated with conservation oil "OK-2" at LPTs were analyzed. The results of analysis of loads at rolling of strips with 0.68×1000 mm cross-section from pre-rolled sheet with thickness of 3.0 mm showed that the values of average total loads on stand motors and coiler of four-stand mill 1680 were higher when using experimental emulsol "Quakerol". The comparative analysis of experimentally obtained data on influence of technological conditions of cold-rolled coils production at four-stand continuous tandem mill 1680 with using emulsols "Quakerol" and "Universal-1TS" on rolling power parameters, power consumption and contamination of DC01 flat carbon steel surface is presented. Multiple regression equations were obtained to describe power consumption during rolling using different emulsions, the values of cross-sectional area were taken as a varying factor. Specific power consumption and average total load on stands and coiler motors during rolling with the use of emulsion prepared from experimental emulsion "Quakerol" and emulsion prepared from standard emulsion "Universal-1TS" were estimated. The reasons of higher specific power consumption during LCL operation with the experimental emulsion were analyzed. A quantitative assessment of contamination of the surface of steel samples using the experimental emulsion "Quakerol", oil "OK-2" and standard emulsion "Universal-1TS" is given. The necessity of further tests to determine the optimal concentration of emulsion from "Quakerol" to ensure the reduction of energy costs per ton of cold rolled steel has been substantiated.
The practical significance of the work lies in the development of methods for analysis of lubricants with regard to the prospects of using "Quakerol" emulsion instead of "Universal-1TS" emulsion in order to improve the quality and increase the productivity of the cold-rolling shop
2
Dinache, Andra, Tatiana Tozar, Adriana Smarandache, Ionut Relu Andrei, Simona Nistorescu, Viorel Nastasa, Angela Staicu, Mihail-Lucian Pascu, and Mihaela Oana Romanitan. "Spectroscopic Characterization of Emulsions Generated with a New Laser-Assisted Device." Molecules 25, no. 7 (April 9, 2020): 1729. http://dx.doi.org/10.3390/molecules25071729.
Full textAbstract:
This paper presents a spectroscopic study of emulsions generated with a laser-assisted device. Fourier transform infrared (FTIR), Raman and UV–Vis–NIR reflectance spectra of emulsions, recorded before and after exposure to laser radiation were used to characterize the effect of laser irradiation. The paper also presents a comparison between the calculated IR spectra and the experimental FTIR spectra of an emulsion’s components. FTIR measurements allowed the identification of absorption bands specific to each of the emulsions’ components. Moreover, it enabled the observation of destabilization of the emulsion in real-time. Raman spectroscopy allowed the observation of the modifications at a molecular level, by identifying the vibrations of the representative functional groups and the polymerization of sodium tetradecyl sulfate (STS) molecules by analyzing the evolution of the carbonyl band. UV–Vis–NIR reflectance spectra of emulsions before and after exposure to laser radiation showed that the physical characteristics of the emulsions changed during irradiation—the dimensions of the droplets decreased, leading to an emulsion with a better time stability. These results proved that the employed spectroscopy techniques were powerful tools in emulsion analysis.
3
Zhang, Dianlong, Yiqiang Zhang, Yanyun Bai, Xiumei Tai, Wanxu Wang, and Guoyong Wang. "Preparation and Property of Perfluoropolyether Emulsions." Polymers 11, no. 6 (May 29, 2019): 932. http://dx.doi.org/10.3390/polym11060932.
Full textAbstract:
Perfluoropolyether (PFPE) glycerol emulsions were prepared. Three different green surfactants (AES (sodium laureth sulfate), APG (alkyl polyglycoside), and SDS (sodium dodecyl sulfate)) were chosen to emulsify the PFPE. Their properties and performance in shampoo were also investigated. Centrifuge stability measurements show that three PFPE emulsions have good stability. They are stable for 60 min when the centrifugal speed is 6000 r/min. In addition, a change of droplet size was observed with time. Moreover, its rheological properties and application performance was studied. The AES emulsion was the most stable emulsion and it was found to improve the slip and lubricity performance of the cotton, so it has potential applications in shampoo.
4
Wijaya, Tegar, and Rukman Hertadi. "Estimating Factors Determining Emulsification Capability of Surfactant-Like Peptide with Coarse-Grained Molecular Dynamics Simulation." Indonesian Journal of Chemistry 19, no. 3 (May 29, 2019): 599. http://dx.doi.org/10.22146/ijc.34547.
Full textAbstract:
The ability of surfactant-like peptides to emulsify oil has become the main focus of our current study. We predicted the ability of a series of surfactant-like peptides (G6D, A6D, M6D, F6D, L6D, V6D, and I6D) to emulsify decane molecules using coarse-grained molecular dynamics simulations. A 1-μs simulation of each peptide was carried out at 298 K and 1 atm using MARTINI force field. Simulation system was constructed to consist of 100 peptide molecules, 20 decane molecules, water, antifreeze particles and neutralizing ions in a random configuration. Out of seven tested peptides, M6D, F6D, L6D, V6D, and I6D were able to form emulsion while G6D and A6D self-assembled to order b-strands. A higher hydropathy index of amino acids constituting the hydrophobic tail renders the formation of an emulsion by peptides more likely. By calculating contact number between peptides and decanes, we found that emulsion stability and geometry depends on the structure of amino acids constituting the hydrophobic tail. Analysis of simulation trajectory revealed that emulsions are formed by small nucleation following by fusion to form a bigger emulsion. This study reveals the underlying principle at the molecular level of surfactant peptide ability to form an emulsion with hydrophobic molecules.
5
Ribeiro, Samara, Renata Almeida, Leonardo Batista, Janaina Lima, Ana Sarinho, Amanda Nascimento, and Hugo Lisboa. "Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools." Foods 13, no. 6 (March 7, 2024): 816. http://dx.doi.org/10.3390/foods13060816.
Full textAbstract:
This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions. We systematically characterized six emulsions with varying GG and XG ratios, employing spray-drying techniques for the encapsulation process. The stability of the emulsions was quantitatively analyzed, revealing a marked decrease in stability rates correlated with higher initial emulsion activity (zero-order kinetic constant r = −0.972). Furthermore, this study demonstrated that emulsions with carefully optimized hydrocolloid ratios could achieve high encapsulation efficiency (74%) and controlled release profiles. Kinetic modeling and diffusion analyses elucidated that increased XG concentrations tend to reduce diffusivity, thereby enhancing emulsion stability. The effective diffusivity of the thyme oil within the emulsion matrix was determined to be within a range of 0.7 to 2.4 × 10−10 m2/s, significantly influencing release kinetics. The Pearson correlation matrix underlined a substantial negative association between emulsion activity and effective diffusivity (r = −0.740), indicating that denser hydrocolloid networks impede oil mobility. The findings conclusively establish that the interplay of GG and XG concentrations is pivotal in dictating the emulsion’s physicochemical properties, with denser networks formed by higher XG content leading to slower oil release rates and enhanced stability. This research provides critical insights for the design of encapsulated food and pharmaceutical products, highlighting the imperative of strategic hydrocolloid selection to realize specific functional attributes and performance criteria.
6
Hayuningtyas, Afwa, Pinyapat Jitphongsaikul, and Alwani Hamad. "Winsor Phase Diagram of a Colloidal System from the Mixture of Water, Eugenol, and Tween 20." Research In Chemical Engineering (RiCE) 1, no. 1 (March 25, 2022): 22–17. http://dx.doi.org/10.30595/rice.v1i1.4.
Full textAbstract:
One factor that influenced colloidal structure is the composition of water, oil, and surfactant in the emulsions. This study aims to build a Winsor phase diagram of a mixture of water, eugenol, and Tween 20 and understand the physical differences in a range of micellar structures from the different compositions of the combinations. There were eleven samples with varying compositions of water, eugenol, and tween 20, and then were mixed and observed in parameters such as phase, appearance, and consistency. The results showed that the emulsion's compositions ingredients affected the character of the final emulsion. There were three categories of emulsions as described in the Winsor phase diagram. Water in oil (w/o) microemulsion was formed in the higher oil composition. In contrast, the lower oil content was macroemulsion/ coarse emulsion. The balance of oil and water composition was categorized as a bicontinuous microemulsion. This diagram will further help in constructing the suitable emulsion category for specific purposes.
7
Owusu, John, J. H. Oldham, W. O. Ellis, and G. Owusu-Boateng. "Emulsifying ability of exudate gums obtained from three plant species in Ghana." International Journal of Technology and Management Research 2, no. 2 (March 12, 2020): 25–31. http://dx.doi.org/10.47127/ijtmr.v2i2.54.
Full textAbstract:
Food emulsions are thermodynamically unstable mixtures which can be stabilized with the application of an emulsifier. In Ghana emulsifiers are imported, and this increases the final cost of food emulsions. In this study, gums obtained from three tree plant species in Ghana, i.e. Albizia zygia (Albizia), Khaya senegalensis (Khaya), and Anarcardium occidentale (Cashew), were used to stabilize oil-in-water emulsion, and the stability of the emulsions were measured after centrifugation at 1300 x g for 5 min, and upon pH adjustment (from 2 to 3.5). Quantity of gum (mass), solubility of gum in the continuous phase, viscosity, oil volume fraction, and pH were investigated to determine how they affect emulsion stability.The results indicated with the exception of viscosity, emulsion stability is influenced by all the other factors studied. In addition there was no significant difference (P<0.05) between the emulsion stabilities of food emulsions stabilized by gums of Cashew (0.77-0.86) and Acacia (0.78-0.87). The Pearson’s co-efficient of correlation indicated that the emulsion stability values of the emulsions positively correlated with the solubility of the gums (R2 =0.983 at P<0.05, and0.997 at P<0.01). Although there were no significant differences in the emulsion stability values of emulsions stabilized with Albizia and Khaya gums, both recorded significantly lower (P<0.05) emulsion stability values (0.76-0.85 and 0.75-0.81 respectively) than the Acacia gum (control). The Cashew gum has the potential to be utilized as an emulsifier in the food industry.
Keywords: Emulsion, Emulsifier, Acacia gum, Oil-in-water Emulsion, Emulsion stability
8
Pašalić, Snezana, P. B. Jovanić, and B. Bugarski. "Emulsion Stability Evaluation Using Fractal Dimensions Approach." Materials Science Forum 555 (September 2007): 177–82. http://dx.doi.org/10.4028/www.scientific.net/msf.555.177.
Full textAbstract:
There are many developed strategies for evaluating emulsion stability, aimed at determining the life circle of emulsions. Most of them are based on rheological properties of emulsions. There are, however, very few based on direct emulsion observations. In this paper we present a developed method for the emulsion stability evaluation by direct observation of optical emulsion properties. We propose the fractal dimension approach as a stability quantification measure. The method is based on the measure of emulsion transmittance properties, which are directly dependent on the emulsion stability at the moment of measurement. The oil in water emulsion was used as a test emulsion. The system is classified as stable emulsion and our intention was to find the moment when it starts to break. Emulsion transmittance properties were measure applying a system for acquisition of visual information, which is based on a CCD camera and a fast PC configuration equipped with the capturing software. The acquired sets of visual information were analyzed by the OZARIA software package. The fractal dimensions were determined by the box counting method. For these experiments, 100 boxes of different sizes were used. Experimental emulsions were measured after 7, 14, 21 and 28 days from the moment of creation. A slight increase in fractal dimensions was observed, which indicates that the emulsions are still in the stable region, or from the fractal point of view emulsion are still regular and no significant irregularities were observed. From the first experiments the applied methodology proved to be sensitive enough to be used for emulsions stability evaluation.
9
Sebben, Damien A., Stephanie V. MacWilliams, Long Yu, Patrick T. Spicer, Vincent Bulone, Marta Krasowska, and David A. Beattie. "Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins." Foods 11, no. 1 (December 23, 2021): 34. http://dx.doi.org/10.3390/foods11010034.
Full textAbstract:
Water-in-oil-in-water (W1/O/W2) emulsions (double emulsions) have often been used for the encapsulation of bioactive compounds such as anthocyanins. Instability of both anthocyanins and double emulsions creates a need for a tailored composition of the aqueous phase. In this work, double emulsions with a gelled internal water phase were produced and monitored over a 20-day storage period. The effect of the electrolyte phase composition (varying electrolyte components, including adipic acid, citric acid, and varying concentration of potassium chloride (KCl)) on anthocyanin and double emulsion stability was analysed using colour analysis, droplet sizing, and emulsion rheology. The effect of electrolytes on colour retention was shown to differ between the primary W1/O emulsion and the secondary W1/O/W2 emulsion. Furthermore, droplet size analysis and emulsion rheology highlighted significant differences in the stability and structural behaviour of the emulsions as a function of electrolyte composition. In terms of colour retention and emulsion stability, a citrate-buffered system performed best. The results of this study highlight the importance of strict control of aqueous phase constituents to prevent anthocyanin degradation and maximise double emulsion stability. Additional experiments analysed the effect of pectin chemistry on the anthocyanin colour retention and leakage, finding no conclusive difference between the unmodified and amidated pectin.
10
Nurhayati, Nurhayati, and Budiyanto Budiyanto. "STABILITY AND PREFERENCE OF RED PALM OIL EMULSION PREPARED WITH VARIOUS CONCENTRATION OF TWEEN 80." Jurnal Agroindustri 6, no. 2 (December 1, 2016): 80–87. http://dx.doi.org/10.31186/j.agroind.6.2.80-87.
Full textAbstract:
Red palm oil, rich in carotenoids (?, ?, ? - carotene and tocopherol and tekotrienol), has been shown to have benefit properties to human health. The aims of the study are : 1) to obtain the stability of red palm oil emulsions; 2) to determine the viscosity in red palm oil emulsion, 3) to determine the level of consumer preferences. Three levels of tween 80 emulsion concentrations (0,5%; 1%; and 1,5%) were employed to produce red palm oil emulsions. The stability, viscosity, and the preference of the emulsions were compared with commercial scot emulsion. The results showed that the level the stability of red palm oil emulsion prepared using Tween 80 1% and 0.5% CMC stable for 22.27 hours, while Scott's emulsion over 4 weeks. In addition, Red palm oil emulsion prepared with 1.5% Tween 80 and 0.5% CMC had viscosity of 16.6 cP , similar to viscosity of Scott's emulsion of 18.7 cP. The consumer prefered the color and the flavor of the red palm oil emulsion prepared with Tween 80 1% and 0.5% CMC compared to that of two other treatments.
Dissertations / Theses on the topic "Emulsion"
1
Tsavalas, John George. "A molecular level investigation of hybrid miniemulsion polymerization." Diss., Georgia Institute of Technology, 2001. http://hdl.handle.net/1853/11153.
Full text
2
Duffus, Laudina Jeneise. "Edible pickering emulsion technology : fabrication of edible particle stabilised double emulsions." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7456/.
Full textAbstract:
Water-in-oil-in-water (W/O/W) double emulsion systems provide an innovative approach for the development of low-fat healthier foods. By replacing a proportion of the oil phase of a simple oil-in-water (O/W) emulsion with an internal water phase, the overall oil volume within the emulsion system can be decreased, with potentially negligible changes to its organoleptic properties. However, double emulsions are notoriously unstable for adequate periods of time, largely due to the existence of two oppositely curved water-oil (W/O) and oil-water (O/W) interfaces in close proximity. The present study investigates the use of Pickering stabilisation in order to enhance the stability of double emulsions. Pickering stabilisation mechanisms are reputed for superior, longer term stabilisation capacities when compared to conventional surfactant stabilised emulsions, but edible particles with Pickering functionality are scarce. The work in this thesis explores the impact of introducing Pickering stabilisation to a double emulsion structure, initially at only one of the two water/oil interfaces (either W/O or O/W) and ultimately across the entire interfacial areas. Initial work conducted centred on investigating the role of a range of edible particulates as potential Pickering stabilisers in simple emulsions (both W/O and O/W emulsion types). Based on the knowledge gained from these studies, a range of Pickering-Surfactant stabilised double emulsions (with particles or surfactant stabilising alternate interfaces), using a range of surfactants, and Pickering only stabilised double emulsion systems were prepared and analysed in terms of their microstructure, stability and encapsulation efficiencies.
3
Zhuang, Jianqin, and Ruediger Voelkel. "Emulsion droplet size distribution by PFG NMR: high concentrations, small radii, and suspo-emulsions." Diffusion fundamentals 3 (2005) 37, S. 1-2, 2005. https://ul.qucosa.de/id/qucosa%3A14327.
Full text
4
Kalinin, Sergey. "Charm studies in emulsion." Université catholique de Louvain, 2006. http://edoc.bib.ucl.ac.be:81/ETD-db/collection/available/BelnUcetd-05302006-191314/.
Full textAbstract:
Neutrino-nucleon scattering is an effective way to investigate the inner structure of the nucleon, to extract the Standard Model parameters and to explore heavy quarks production dynamics. In the last decades, several experiments have been constructed to study weak interactions of neutrinos with nucleons. One of them was CERN-WA95 experiment operated by the CHORUS collaboration. It is based on a hybrid detector with nuclear emulsion as a target followed by electronic devices. Nuclear emulsion provides three dimensional spatial information with an outstanding resolution of the order of one micron. Therefore, it is ideal to detect short-lived particles. A special technique has been developed to reconstruct events in the emulsion which allows to perform a detailed investigation of events such as charmed hadrons production by neutrinos. As a result, the backround in the selected charm sample is up to six times lower compared to similar experiments. Such a method also permits to make direct measurements of some quantities instead of model fittings. This thesis is devoted to the study of the muonic decays of charmed hadrons and their production in emulsion. Manual inspection of charm events gives a complete reconstruction of charm decay topology. The extraction of the inclusive muonic branching ratio is based on the ratios per number of charged daughters in charm decay. Such an approach allows to separetely measure the muonic branching ratios for neutral and charged charm particles. Finally, normalization of the events with a muon in the final state to the charged current events gives dimuon production rate which is found compatible with the previous experiments. On top of that, preliminary results are shown for Bjorken x distribution and for a direct measurement of the Vcd Cabbibo-Kabayashi-Maskawa matrix element.
5
Song, Zhiqiang. "Kinetics of emulsion polymerization." Diss., Georgia Institute of Technology, 1988. http://hdl.handle.net/1853/10148.
Full text
6
Snell, David John. "Ultrasonically assisted emulsion polymerisation." Thesis, University of Bath, 2002. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760798.
Full text
7
Josephides, Dimitris Noel. "Optimising monodisperse emulsion creation." Thesis, King's College London (University of London), 2015. http://kclpure.kcl.ac.uk/portal/en/theses/optimising-monodisperse-emulsion-creation(399fe892-a5e6-4dab-941a-457e620d651f).html.
Full textAbstract:
Monodisperse emulsions are a special class of emulsion where all droplets are of uniform size. The properties of emulsions (rheology, appearance, stability, reaction kinetics) are determined by the properties of both continuous and dispersed phases but also by the characteristics of the droplets themselves. It is for this reason that monodisperse emulsions are often sought after, as droplet size can have such a large influence upon emulsion behaviour. Having a uniform emulsion results in more predictability and allows for easier design in emulsion properties. Monodisperse emulsions find uses in many academic and industrial fields including pharmaceuticals, food science, paints, and coatings. This work covers two broad approaches to monodisperse emulsion creation; microfluidics and controlled shear. Microfluidics is a rapidly emerging technology where liquid flows are constrained to sub-millimetre channel sizes thus creating highly laminar and controllable flows. The methods are used in various lab on chip, and droplet creating applications. A study is undertaken on the nature of buoyancy-driven formation of drops from microchannels, attempting to further understand the fundamental principles of monodisperse drop generation at nozzles. Droplet producing microfluidic devices often suffer, however, from jetting when the desired emulsions are viscous or have low interfacial tensions, resulting in polydispersity. This work introduces two methods to overcome this, surfactant shielding and core-shell templating. Surfactant shielding is a method by which the nozzle of a droplet producing capillary tip is protected from surfactants by a tertiary, pure continuous phase thus limiting the reduction of interfacial tension at the point of droplet creation. Core-shell templating is a method of introducing water droplets into the stream of a would-be jetting system. These water droplets introduce regular instabilities which have the effect of forcing the system into a quasi-dripping regime and thus create highly monodisperse viscous emulsions. Controlled shear is another method for creating monodisperse emulsions whereby a coarse emulsion is subjected to a uniform shear stress resulting in a smaller more monodisperse emulsion. The work investigates two geometries for doing this, a cylinder-curved plate and a cylinder-flat plate. Both these designs are shown to have higher throughput rates than conventional shear methods. In the final part of this work, microfluidics and controlled shear are combined in an attempt to utilise the contrasting benefits found in both techniques. A study is undertaken in the possibility of shearing monodisperse precursor emulsions created via microfluidic techniques, to obtain uniform emulsions of much smaller size. A microfluidic shear cell is also introduced which aims to combine the benefits of a shear device (increased throughput rates, ability to handle viscous fluids) with the benefits of microfluidics (no moving parts, more control).
8
Pu, Xiaolu. "Impact of hydrophilic emulsifier and emulsion microstructure on aroma release over w/o/w emulsions." Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52014/.
Full textAbstract:
In this thesis, the impact of the interactions between the hydrophilic emulsifiers and aroma compounds as well as emulsion microstructure including droplet size, droplet size distribution, emulsion stability and creaming on aroma release over water-in-oil-in-water (w/o/w) emulsions was investigated. Polyglycerol polyricinoleate (PGPR) was used as the only hydrophobic emulsifier to stabilise the internal water droplets in the primary water-in-oil (w/o) emulsion of the w/o/w emulsions throughout this research. Three hydrophilic emulsifiers investigated to stabilise the w/o droplets in w/o/w emulsions included a low molecular weight non-ionic surfactant, polyoxyethylene 20 sorbitan monolaurate (Tween 20), a chemically modified starch, octenyl succinic anhydride (OSA) starch and a protein, pea protein isolate (PPI), as the large molecular weight emulsifiers. The two emulsification methods of high shear mixing and stirred cell membrane emulsification were used. Controls of water and oil-in-water (o/w) emulsions were prepared with the formulation and process conditions as for the w/o/w emulsions. Emulsion microstructure was characterised in terms of droplet appearance, droplet size, droplet size distribution as well as emulsion stability over time. Both static and dynamic headspace analyses were carried out to investigate the aroma release behaviour over w/o/w emulsions. The results showed that w/o/w emulsions were a suitable vehicle for short time aroma entrapment, which was most successful for the hydrophilic aroma acetoin compared to the hydrophobic aromas acetyl pyridine and hexanal. This entrapment of the hydrophilic aroma resulted from the barrier of the oil phase in the w/o droplets to delay its diffusion or the PGPR micelles in the oil phase to entrap it in the polar inner core. The complex food emulsifiers OSA starch and PPI were for the first time successfully used in stirred cell membrane emulsification to produce similarly sized o/w and w/o/w emulsions. These were produced to eliminate the effect of droplet size in the study of aroma release. The release of aromas (i.e. diacetyl and 3-pentanone) was affected by the combination of the type of the hydrophilic emulsifier (Tween 20, OSA starch and PPI) and the type of the emulsion system (i.e. o/w and w/o/w emulsions) as well as the emulsion microstructure including droplet size, emulsion stability, interface thickness, creaming and diffusion of the internal water phase into the external water phase of w/o/w emulsions. The thinner interface laden by Tween 20 might lead to a quicker diffusion of the hydrophobic aroma 3-pentanone from the w/o droplets into w2. OSA starch interacted with the hydrophilic aroma diacetyl and 3-pentanone, and PPI interacted with 3-pentanone. These findings help to better understand the effect of the hydrophilic emulsifier and emulsion microstructure on aroma release and present a novel study to produce similarly sized emulsion droplets with complex food emulsifiers.
9
Woodward, Rob. "Engineered emulsions, polymer structured oils and responsive polymer nanoparticles via polymer design and emulsion templating." Thesis, University of Liverpool, 2012. http://livrepository.liverpool.ac.uk/10493/.
Full textAbstract:
The synthesis of branched copolymers with precise composition, specifically the ratio of methacrylic acid (MAA) to ethylene glycol (EG) has been demonstrated. These polymers were used to stabilise dodecane oil-in-water emulsion droplets. It was demonstrated in the literature that branched copolymers containing a 1:1 ratio of MAA:EG formed pH-responsive emulsions, capable of triggered inter-droplet hydrogen bonding to form engineered emulsions (EE). The effect of varying this ratio on the rate of engineered emulsion formation, and the resulting strength and stiffness of the emulsion droplet aggregates was investigated. This control over systems is exemplified by the demonstration of selective acid-triggered assembly of binary mixtures of droplets stabilised by polymer containing only EG functionality with droplets stabilised by polymers containing only MAA functionality. EEs stabilised using a branched copolymer containing a 1:1 ratio of MAA:EG were produced and allowed to dehydrate, leading to the removal of water from droplet interstitial sites. The resulting single-phase materials are known as polymer-structured oils (PSOs), held structurally by the inter-droplet polymer-polymer interactions. These polymer boundaries provide enough of a barrier between droplets to prevent coalescence upon the removal of water, allowing reversible hydration of PSOs to reform EEs. The production of large volume, well-defined EEs produced via the hydrolysis of glucono-δ-lactone (GδL) to gluconic acid in an emulsion’s water phase was investigated. This process provides a homogeneous pH trigger for the formation of EEs, eliminating the slow diffusion of HCl. A homogeneous pH trigger also allows the formation of EEs to be studied in situ using rheology. A comparison between GδL and a conventional HCl trigger is presented. Branched copolymer-stabilised ethyl acetate o/w emulsions were used as templates in the production of both pH-responsive, surface-functionalised poly(methyl methacrylate) (PMMA) colloidal nanoparticles and non-responsive PMMA particles via an emulsion-solvent-evaporation technique. Lowering of the solution pH can trigger the reversible aggregation of these highly dispersed pH-responsive colloids into 3D structures with internal macroporosities dictated by the method of dehydration employed. The colloids can also co-encapsulate various hydrophobic molecules without any effect on particle stability and pH-responsiveness. The production of multi-responsive emulsion droplets via the encapsulation of oleophilic, magnetic Fe3O4 nanoparticles within a stable, surface-functionalised dodecane o/w emulsion was investigated. Droplet surface functionality allowed the formation of EE on lowering the pH, and encapsulated nanoparticles gave both the free-flowing and aggregated emulsions magnetic-responsiveness. The rate of aggregation and gel strength of multi-responsive EEs is compared to that of a standard pH-responsive emulsion.
10
Oliveira, Mariana Salvim de. "Desenvolvimento e caracterização de micropartículas lipídicas sólidas carregadas com hidrolisado proteico obtidas por spray chilling." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-28012015-103020/.
Full textAbstract:
Hidrolisados proteicos possuem propriedades terapêuticas e são absorvidos mais facilmente pelo organismo quando comparados às proteínas, no entanto sua aplicação em alimentos é dificultada por serem higroscópicos, reativos e apresentarem gosto amargo. A microencapsulação por spray chilling pode ser uma alternativa para solucionar essas limitações. Este método de encapsulação consiste na atomização de uma mistura, formada pela dispersão ou emulsão do material ativo com o carreador fundido, em uma câmara com temperatura inferior ao ponto de fusão do carreador, que nessas condições solidifica, formando micropartículas esféricas. O objetivo deste trabalho foi elaborar micropartículas de hidrolisado de proteína de soja utilizando o método de spray chilling e gordura vegetal (PF 51°C) como carreador. Foram realizados ensaios para obtenção das micropartículas avaliando a alimentação por emulsão e dispersãoe diferentes formulações variando a proporção material ativo:encapsulante (1:5 e 1:10), velocidades de rotação no ultra-turrax (6000 e 8000 rpm) e três diferentes temperaturas (60, 70 e 80°C), totalizando dezoito tratamentos. As misturas foram submetidas à análise reológica para determinação de viscosidade e após serem atomizadas em spray chiller as micropartículas obtidas foram caracterizadas por FTIR, Difração de Raio-X, distribuição e tamanho médio por difração a laser e morfologia por microscopia eletrônica de varredura e confocal. Foram obtidas micropartículas lipídicas sólidas esféricas e aglomeradas, o tamanho médio variou de 53,06 ± 2,17 µm e 68,03 ± 14,07 µm, sem diferenças significativas entre os tratamentos. Partículas obtidas pela atomização da emulsão apresentaram poros, todavia exibiram maior capacidade de carregamento do hidrolisado, cerca de 96%, enquanto as obtidas por dispersão apresentaram 54%. Variações durante o preparo da emulsão não proporcionaram alterações na morfologia e tamanho de partícula nas micropartículas, apesar de terem tido influência sobre as propriedades reológicas do sistema. A análise de difração de raios-X indicou que as micropartículas após 90 dias de preparo apresentaram a estrutura na forma polimórfica mais estável. A espectroscopia na região do infravermelho (FTIR) revelou que não ocorreu interação entre os ingredientes independentemente do modo de preparo das micropartículas. Tais resultados demonstram que a técnica de spray chilling é eficiente na microencapsulação de hidrolisado proteico de soja, possibilitando uma futura aplicação em alimentos.Protein hydrolysates possess therapeutic properties and absorption easier than to proteins; however its application in food is limited due to its bitter taste, hygroscopic and reactivity. Encapsulation byspray chilling could be an alternative to minimize these limitations. This method consists in the atomization of a mixture formed by the dispersion or emulsion of the active material with the molten carrier, into an environment with temperature below the melting point of the carrier, under these conditions it solidifies to form spherical microparticles. The aim of this work was to develop microparticles loaded with hydrolyzed soy protein using the method of spray chilling and vegetable fat (PF 51°C) as carrier. Tests were conducted to obtain microparticles evaluating the feed by emulsion and dispersion and different formulations by varying the proportions active materials:carrier (1:5 and 1:10), homogenization speed by Ultra-Turrax (6000 and 8000 rpm) and temperature (60, 70 and 80°C ), totaling eighteen treatments. The mixtures were subjected to rheological analysis for determination of viscosity and after being atomized at spray chiller obtained microparticles were characterized by infrared spectroscopy and X-ray diffraction, particle size distribution and mean diameter measured using a laser light diffraction instrument and morphology was observed by scanning electron microscopy (SEM) and confocal microscopy. Solid lipid microparticles obtained were spherical and agglomerated the average size between 53.06 ± 2.17 µm and 68.03 ± 14.07 µm, there was no significant difference between formulations. Particles obtained by atomization of emulsion had presence of pores, but exhibited a higher loading capacity of the hydrolyzed, about 96%, while that obtained by dispersion had 54%. Changes during the preparation of the emulsion no provided changes at morphology and particle size of the microparticles, despite having influence on the rheological properties of the system. The analysis of X-ray diffraction showed that the microparticles after 90 days of storage had β polymorphic form. The infrared spectroscopy (FTIR) showed that there was no interaction between the ingredients regardless of the mode of preparation of the microparticles. These results demonstrate that the technique spray chilling is efficient in microencapsulation of soy protein hydrolyzate, allowing future use in foods.
Books on the topic "Emulsion"
1
1953-, Sjöblom Johan, ed. Emulsions and emulsion stability. 2nd ed. New York: Dekker/CRC Press, 2005.
Find full text
2
1953-, Sjöblom Johan, ed. Emulsions and emulsion stability. New York: Marcel Dekker, 1996.
Find full text
3
A, Lovell P., and El-Aasser Mohamed S, eds. Emulsion polymerization and emulsion polymers. New York: J. Wiley, 1997.
Find full text
4
Bibette, Jerome, Fernando Leal-Calderon, Veronique Schmitt, and Philippe Poulin. Emulsion Science. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/3-540-70820-0.
Full text
5
Weizer, William P. Emulsion polymers. Cleveland: Freedonia Group, 2000.
Find full text
6
Weizer, William P. Emulsion polymers. Cleveland, OH: Freedonia Group, 1998.
Find full text
7
1953-, Sjöblom Johan, ed. Encyclopedic handbook of emulsion technology. New York: Marcel Dekker, 2001.
Find full text
8
Ruckenstein, Eli, Hangquan Li, and Chong Cheng. Concentrated Emulsion Polymerization. Edited by Eli Ruckenstein, Hangquan Li, and Chong Cheng. Boca Raton : Taylor & Francis, a CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa, plc, 2018.: CRC Press, 2019. http://dx.doi.org/10.1201/9780429026577.
Full text
9
Warson, Henry. Polymer emulsion adhesives. Solihull, England: Solihull Chemical Services, 1993.
Find full text
10
Emulsion polymer technology. New York: M. Dekker, 1991.
Find full textBook chapters on the topic "Emulsion"
1
Piacentini, Emma. "Emulsion." In Encyclopedia of Membranes, 679–82. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-44324-8_1066.
Full text
2
Dunford, James C., Louis A. Somma, David Serrano, C. Roxanne Rutledge, John L. Capinera, Guy Smagghe, Eli Shaaya, et al. "Emulsion." In Encyclopedia of Entomology, 1309. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_3553.
Full text
3
Piacentini, Emma. "Emulsion." In Encyclopedia of Membranes, 1–4. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-40872-4_1066-1.
Full text
4
Gooch, Jan W. "Emulsion." In Encyclopedic Dictionary of Polymers, 265–66. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4383.
Full text
5
Weik, Martin H. "emulsion." In Computer Science and Communications Dictionary, 516. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/1-4020-0613-6_6134.
Full text
6
Bährle-Rapp, Marina. "Emulsion." In Springer Lexikon Kosmetik und Körperpflege, 182–83. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_3564.
Full text
7
Friberg, Stig E. "Emulsion Stability." In Emulsions — A Fundamental and Practical Approach, 1–24. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2460-7_1.
Full text
8
El-Aasser, Mohamed S. "Emulsion Polymerization." In An Introduction to Polymer Colloids, 1–34. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0521-4_1.
Full text
9
Tadros, Tharwat. "Emulsion Concentrate." In Encyclopedia of Colloid and Interface Science, 365. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-20665-8_81.
Full text
10
Tadros, Tharwat. "Emulsion Polymerization." In Encyclopedia of Colloid and Interface Science, 414. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-20665-8_82.
Full textConference papers on the topic "Emulsion"
1
Lu, Li, Rebecca M. Irwin, Jeffrey W. Schertzer, and Paul R. Chiarot. "Particulate and Emulsion Sorting Using Microfluidics." In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-38298.
Full textAbstract:
We report on a microfluidic device capable of sorting nanoscale particulates and water-in-oil emulsions at high-throughput. The device is passive, relying solely on hydrodynamic forces and the emulsion mass to achieve separation. We use the microfluidic device to deliver surfactants and lipids to the emulsion surface. This is achieved by immersing the emulsions in a fluid stream with a high concentration of the nano-particulates. The particulates assemble on the surface of the emulsions as they are transported along the stream. The emulsions are then transferred (i.e. separated) into a second fluid stream that is devoid of surrounding material. The performance of the device is evaluated for a range of flow rates, nano-particulate concentrations, and emulsion sizes. We report separation efficiencies that exceed current technologies over a wide range of flow rates. The microfluidic device can be used to produce delivery vehicles for pharmaceuticals and models for membrane biology studies.
2
Liu, Yanchi, Guodong Wu, Erdong Yao, Wei Zuo, Longhao Zhao, Yuan Li, and Xue Meng. "Research on Influencing Factors of Heavy Oil Emulsification." In ASME 2021 40th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/omae2021-62820.
Full textAbstract:
Abstract In tight heavy oil reservoirs, the formation of W/O emulsion will significantly increase the viscosity of the whole fluid-system. Meanwhile, the emulsion droplets tend to block the core pores, which will reduce the flow oil and water. In this paper, the terms of oil-water ratio, pH and other factors on heavy oil emulsification of tight sandstone in a block of Xinjiang were studied. Furthermore, in order to study the emulsification behavior in large and small pores, a large tube and a small tube are used to investigate how the hole apertures affect heavy oil emulsification. Finally, the demulsification time and dehydration rate were recorded, and the interfacial tension and viscosity were tested. The results show that heavy oil is easy to self-emulsify with water to form W/O emulsion, and it’s extremely stable. When the oil-water ratio is 3:7, the viscosity of the emulsions reaches 307 mPa·s, which is 38 times higher than that of crude oil. Acidic and alkaline conditions are benefit of demulsification and the stability of the emulsions is reduced. In small tube with higher interfacial tension, the demulsification time is shortened, and the stability of the emulsions is reduced.
3
Zhu, Youyi, Peng Yu, and Jian Fan. "Study on Nanoparticle Stabilized Emulsions for Chemical Flooding Enhanced Oil Recovery." In International Petroleum Technology Conference. IPTC, 2021. http://dx.doi.org/10.2523/iptc-21456-ms.
Full textAbstract:
Abstract Chemical flooding is one of enhanced oil recovery (EOR) methods. The primary mechanism of EOR of chemical flooding is interfacial tension reduction, mobility ratio improvement and wettability changes. Recent studies showed that enhancing emulsification performance was beneficial to improve oil displacement efficiency. The formation of Pickering emulsion by nanoparticles could greatly improve the emulsifying performance. Using nanoparticles stabilized emulsions for chemical EOR application is a novel method. In this study, six different types of nanoparticles were selected, including hydrophilic nano silica, modified nano silica, carbon nanotubes and bentonite, etc. The nanoparticle combine with petroleum sulfonate could form a stable emulsion. Particle wettability were measured by using contact angle measurement (OCA20). Emulsifying intensity index was measured for different nanoparticle-stabilized emulsions. The mechanisms of nanoparticle-stabilized emulsions and relationship between emulsion stability have been investigated. The influence of dispersant on nanoparticle-stabilized emulsions also has been investigated. Nanoparticles mainly play a role in improving the stability of emulsions while surfactant play a major role in enhancing the emulsifying dispersion. The wettability of solid particles was one of the most important factors that affects the stability of emulsions. Partial hydrophobic nanoparticles were much easier to form stable emulsions than hydrophilic nanoparticles. Nanoparticles could form a three-dimensional network structure, thereby the stability of the emulsion was improved. Use of surfactant to disperse nanoparticles could further improve the emulsion stability. Finally, three nanoparticles stabilized emulsion formulations were developed for chemical flooding EOR. Nanoparticle-stabilized emulsions could improve oil displacement efficiency in chemical combination flooding. This research was used to optimize chemical combination flooding formulation and has a guidance function for application of nanoparticles in chemical flooding EOR.
4
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.
Full textAbstract:
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.
5
Altowilib, Ali, Rahul Gajbhiye, Mohamed Mahmoud, and Theis Solling. "Selection and Optimization of Demulsifier Based on Physio-Chemical Characteristics of Emulsion." In Middle East Oil, Gas and Geosciences Show. SPE, 2023. http://dx.doi.org/10.2118/213617-ms.
Full textAbstract:
Abstract The presence of crude oil/water emulsions is a burden in the petroleum industry. It leads to several operational and economic issues related to crude production, transportation, and refining processes. The stability of the emulsified oil is affected by water content, presence of organic/inorganic materials, formation brine salinity, and temperature. In reservoir fluid studies, applying chemical demulsifiers on emulsion samples is common to break the emulsion and reduce the water content to an acceptable level (less than 1 wt. %) to generate representative fluid composition results. However, this process depends heavily on the crude and the water compositions and the type of demulsifier used. An incompatible choice of demulsifier could strengthen the emulsion's stability or alter the fluid composition. This introduces the need to understand specific physiochemical properties to identify the root causes of demulsifier ineffectiveness. In this study, two demulsifiers containing different functional groups (Type 1 and Type 2) were evaluated for their emulsion breakage ability. Nine oil samples from various fields were mixed with formation water in the first round and seawater in the second. The water-oil ratio of 80:20 was achieved using a blender for 1.5 minutes at 300 RPM. Saturates, Aromatics, Resins, and Asphaltene (SARA), viscosity, density, and sulfur content were determined for all oil samples. Furthermore, chemical analysis was conducted on all water samples to determine Total Dissolved Solids (TDS). After applying both demulsifiers at the same concentration (1% of total volume), separated water volumes were measured at 5, 10, 15, and 20 minutes and used to calculate the emulsion separation index (ESI). Results of this work showed that Type 1 demulsifier performed better than Type 2 in the formation water and seawater and while using different oils due to the resistance of the non-ionic surfactant to salinity, polarity, and water hardness. This study shows a methodology for effectively determining the optimum chemical demulsifier type to break emulsions by adequately understanding the chemistry of the oil, brine, resulting emulsions, and demulsifiers used.
6
Hattori, Tokima, Xingjuan Hao, Mai Shimokawara, Yoshitake Kato, Ryuta Kitamura, and Yogarajah Elakneswaran. "Influence of Inorganic Solid Particles in the Formation and Stability of Crude Oil Emulsion." In International Petroleum Technology Conference. IPTC, 2023. http://dx.doi.org/10.2523/iptc-22863-ea.
Full textAbstract:
Abstract Water-in-oil (W/O) emulsion could be formed during the transportation, refining, and storage of crude oils. In the stockpiling tanks, the emulsion and sludge formation were observed by storing of crude oils for a long period of time and cleaning of tanks. It has been reported that the presence of solids affects the emulsion types as well as the stability of emulsions produced. In addition, the surface properties of inorganic particles could influence the crude oil/water interface and thus affect the crude oil-water emulsion stability. Therefore, in this study, the presence of inorganic solid particles on the formation and stability of emulsion was quantitatively evaluated. A crude oil and synthetic brine were used for emulsion evaluation. In addition, calcite and kaolinite were selected as inorganic solid particles. Emulsions were prepared by mixing crude oil and synthetic brine at a ratio in volume of 1:9. The prepared emulsion was allowed to rest for 24 h and then centrifuged to separate crude oil and water. The volume and pH of resolved water were measured to assess emulsion stability in the presence of inorganic solids. It is found that the addition of inorganic solid particles increased the volume of resolved water and destabilize the emulsion compared to that of without inorganic solid particles. The concentration of solids influences the formation of stable emulsion: high concentration decreases the stable emulsion formation. The dissolution of inorganic solids increases the pH of the water and promotes the demulsification due to high surface potential of crude oil. Moreover, the solid particles enhance the formation of oil-in-water-in-oil (O/W/O) emulsion and thus generates unstable emulsion. Increase of temperature and addition of inorganic solids decrease the emulsion height, which was predicted by emulsion layer growth model where coagulation rate constant was a tuning parameter. High value of the coagulation rate constant implies strong coagulation between water droplets and facilitate emulsion instability.
7
Hentges, Nicholas, A. S. M. Sazzad Parveg, and Albert Ratner. "Experimental Investigation of Multi-Component Emulsion Fuel Stability." In ASME 2021 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/imece2021-70105.
Full textAbstract:
Abstract The emulsification of water with liquid fuels to modify combustion characteristics has been of great interest to the combustion research community for some time. The emulsions are usually comprised of only water combined via ultrasonification (or other mechanical methods) with a base hydrocarbon fuel. These emulsions show improved combustion characteristics, such as lower combustion temperatures, and lower emissions. One of the main issues with these emulsions, however, is that these emulsions are not stable and are prone to phase separation over time, which inhibit the economic viability and practical application of these fuels. There are a multitude of ways being researched to improve fluid stability, including new mixing techniques, the addition of nanoparticles, as well as the addition of other fluids. The addition of ethanol to water-based emulsions has been shown to decrease the size of water droplets in the emulsion, allowing for a more homogenous mixture. With the aviation industry being a sizeable source of the global emissions caused by transportation, methods of lowering the emissions of aviation fuels as well as greener alternatives are needed. Present research quantitatively studies how the addition of ethanol to water and jet fuel emulsions affects the stability of the emulsion. A non-invasive, quantitative, and economical method for determining phase separation is used to study the stability of these multi-component mixtures. The system periodically measures the phase separation of the fluid column by automatically shining light through the fluid and detecting how much interference is created by the fluid. The system does this at five different depths of the fluid so the phase separation of the emulsion can be tracked in more detail. Ethanol and water are studied at mixtures of 5%, 10%, 15%, and 20% ethanol by weight and 5% and 10% water by weight emulsified with jet fuel. It is expected that the present research will lay additional foundation for the future study of fuel emulsion stability, as well as spark additional interest in utilizing emulsions to improve fuels.
8
Leask, Scott B., Vincent G. McDonell, and Scott Samuelsen. "Emulsion Jet in Crossflow Atomization Characteristics and Dynamics." In ASME Turbo Expo 2018: Turbomachinery Technical Conference and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/gt2018-75818.
Full textAbstract:
This work presents the atomization characteristics and dynamics of water-in-heptane (W/H) emulsions injected into a gaseous crossflow. W/H mixtures were tested while varying momentum flux ratios and aerodynamic Weber numbers. Different injector orifice diameters and orifice length-to-diameter ratios were used to test the generality of the results. The atomization properties of W/H mixtures were compared with properties of neat water and neat heptane to evaluate the effect of an emulsion on droplet sizing, cross-sectional stability and dispersion, and jet penetration depth. Liquid dynamics were extracted through analyzing instantaneous spray measurements and dynamic mode decomposition (DMD) on high-speed video recordings of the atomization processes. Correlations were proposed to establish preliminary relationships between fundamental spray processes and test conditions. These correlations allowed for emulsion behavior to be compared with neat liquid behavior. The use of emulsions induces greater spray instability than through using neat liquids, likely due to the difficulty in injecting a stable emulsion. Neat liquid correlations were produced and successfully predicted various spray measurements. These correlations, however, indicate that injector geometry has an effect on spray properties which need to be addressed independently. The emulsions are unable to adhere to the neat liquid correlations suggesting that an increased number of correlation terms are required to adequately predict emulsion behavior.
9
Aljuryyed, N. W., and Q. A. Sahu. "A Comprehensive Approach for Evaluating and Treating Tight Emulsion." In SPE Water Lifecycle Management Conference and Exhibition. SPE, 2024. http://dx.doi.org/10.2118/219025-ms.
Full textAbstract:
Summery Although there are numerous research activities done on challenging oil samples to be separated from tight water emulsions, there are still critical elements missing about onsite characterization of the real oil samples with emulsion. This disparity could be the major reason that is leading to limitation towards the design and implementations of better demulsification strategies. Emulsions’ characterization shall inform about its type (water in-crude oil, crude oil-in-water, or multiple), describe surfactants, water cut, droplets size and distribution, and depict the viscosity of the dispersed and continuous phases. Knowledge about the rheological properties of the fluid is vital in engineering design of gathering systems and choose pumps and tubing sizes for wells and pipelines. In this work, we showed an integrated framework for emulsion characterization and apply that framework in the characterization of real oil samples with tight emulsion. We follow a holistic approach that look at the challenge from downhole in the well to the processing plant. Characterization of the emulsion samples depicts high asphaltenes content (10 wt%), composed of ionizable groups such as carboxylic acid, high water cut, high formation water salinity (> 150, 000 ppm Ca2+ with pH ˜6). Since change in the water cut changes the crude oil, high salinity in the formation water generally leads to very high salt amount per total volume of emulsion (about 2000 ppm Ca2+). Identification of the major factors leading to tight emulsions through characterization of real oil/water emulsion led us to design better roadmap for demulsification strategies in matured wells. This information is also vital for designing of new wells to accommodate better choices of equipment and process for future highly likely appearance of emulsion.
10
Ridlah, Muhammad Rasyid, Haiwen Zhu, and Hong-Quan Zhang. "Experimental Investigation of Oil/Water Emulsion Rheology in Electric Submersible Pump and its Effect on the Pump Head Performance." In SPE Europec featured at 82nd EAGE Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/205196-ms.
Full textAbstract:
Abstract The presence of formation water throughout the oil well production lifetime is inevitable and consequently forming the dispersion or the emulsion due to the immiscibility of those two phases and the strong shear force acting in a rotating ESP. The formation of stable emulsion close to the inversion point will significantly increase the effective viscosity of an emulsion. This paper will present an experimental investigation of emulsion rheology inside the ESP and its effect on ESP performance under various oil viscosities and different water cuts (WC). Multi stages radial type ESP were assembled into a viscous flow loop which was initially developed by Zhang (2017). Emulsions at each WC formed from different oil viscosities, similar oil density, and surface tension. Multistage ESP was used to circulate oil/water emulsions in a close flow loop. Mass flowmeter measures both mass flow rate and fluid density, and the effective emulsion viscosity derived from an in-line pipe viscometer (PV) which locates downstream of the ESP discharge. The pressure transmitter is occupied in each pump stage to measure the pressure increment. The experiment results present in terms of pump boosting pressure at each water cut and the flow rate delivered by the pump. A Single-phase oil experiment was run at a different temperature to validate the accuracy of the PV. The data discrepancy of PV's viscosity and rotational viscometer is ±6%. The experiment results captured the emulsion's effective viscosity trend as a function of WC. A significant increase of effective viscosity close to the inversion point was observed, and it occurs due to a higher number of water droplets and hydrogen bonds which lead to an increase in hydrodynamic forces thus generating a tight emulsion. The experiment results reveal that a higher oil viscosity 70 cp reaches an inversion point at 30% - 35% WC. Meanwhile, for lower oil viscosity 45 cp reaches the inversion point at 35% - 40% WC since the turbulence increases with the decrease of oil viscosity. The increasing of effective viscosity in the water-oil emulsion induces higher pressure loss in the pump due to high friction loss, and it deteriorates the pump head. Nevertheless, as the WC increases further, the pump head will advance close to the single-phase water performance since the water turns as the continuous phase. Eventually, we can observe a prudent relationship in the pump performance in the change of emulsions effective viscosity as a function of WC. The inversion point phenomena occur at a different range of WC for different oil viscosity. Therefore, it is vital to set the possible range of operational conditions away from the inversion point. A better understanding of these aforementioned issues will lead to an accurate ESP design for optimum well performance.
Reports on the topic "Emulsion"
1
Wicker, Louise, and Nissim Garti. Entrapment and controlled release of nutraceuticals from double emulsions stabilized by pectin-protein hybrids. United States Department of Agriculture, October 2004. http://dx.doi.org/10.32747/2004.7695864.bard.
Full textAbstract:
Original Objectives Specific objectives are to: (1) modify charge and hydrophobicity of pectins to improve emulsion stabilizing properties (2) develop emulsions that can be sterically stabilized using modified pectins and/or pectin/protein hybrids (3) obtain submicronal inner emulsion droplets (10-50 nanometers) with small and monodispersed double emulsion (1-2 μm) droplets with long-term stability (possibly by emulsified microemulsions) and (4) trigger and control the release at will. Background Methodology for encapsulation and controlled release of selected addenda, e.g. drugs, vitamins, phytochemicals, flavors, is of major impact in the food industries. Stable double emulsions with desired solubilization and release properties of selected addenda are formed using charge modified pectin or pectin-protein hybrids. Major conclusions, solutions, achievements * We developed methodology to isolate PME isozymes and prepared modified pectins in sufficient quantity to characterize, form single and double emulsions and test stability. *Amino acid sequence of PME isozymes was estimated and will facilitate cloning of PME for commercial application * The contribution of total charge and distribution of charge of modified pectin was determined *Soluble complexes or modified pectins and whey isolates are formed * Stable W/O/W double emulsions were formed that did not cream, had small particle size * Inner phase of double emulsions are nano-sized and stable. These new structures were termed emulsified microemulsions (EME) * Release of bioactives were controlled between a few days to months depending on layering on droplets by hybrids * Commercial testing by Israeli company of stability and release of Vitamin C showed good chemical stability Implications Resolved the major stability limitation of W/O/W emulsions. Resolved the questions regarding citrus PMEs and tailored pilot scale modification of pectins.
2
Erickson, Carolyn Lee. Nuclear Emulsion Analysis Methods of Locating Neutrino Interactions. Office of Scientific and Technical Information (OSTI), December 2006. http://dx.doi.org/10.2172/1415838.
Full text
3
Akinc, Mufit. Preparation of Fine Oxide Powders by Emulsion Precipitation. Fort Belvoir, VA: Defense Technical Information Center, May 1987. http://dx.doi.org/10.21236/ada185140.
Full text
4
Renick, Joseph, and John Sanchez. Detonation Characteristics of Mixtures of HMX and Emulsion Explosives. Fort Belvoir, VA: Defense Technical Information Center, April 1989. http://dx.doi.org/10.21236/ada209168.
Full text
5
Abdelsalam, A., Z. Abou-moussa, W. Osman, B. M. Badawy, H. A. Amer, M. M. El-Ashmawy, and N. Abdallah. Interactions in nuclear emulsion detector irradiated by a-particle. Edited by Lotfia Elnai and Ramy Mawad. Journal of Modern trends in physics research, December 2014. http://dx.doi.org/10.19138/mtpr/(14)137-147.
Full text
6
Hall, A., J. Stoesz, and J. Choy. Standard operating procedure (0160 SOP) dewatering of emulsion samples. Natural Resources Canada/CMSS/Information Management, 2023. http://dx.doi.org/10.4095/331941.
Full text
7
Adamson, P., K. V. Alexandrov, W. W. M. Allison, G. J. Alner, I. Ambats, B. Anderson, D. F. Anderson, et al. The Hybrid Emulsion Detector for MINOS R&D Proposal. Office of Scientific and Technical Information (OSTI), April 1999. http://dx.doi.org/10.2172/993206.
Full text
8
Wilcox, Judd O'Hara. Charm Meson Production in 600 GeV/c $\pi^-$ Emulsion Interactions. Office of Scientific and Technical Information (OSTI), January 1992. http://dx.doi.org/10.2172/1425813.
Full text
9
Mikula, R. J., I. S. Parsons, V. A. Munoz, W. W. Lam, C. Payette, and K. C. McAuley. High-temperature settling of bitumen from Aostra's underground test facility. Natural Resources Canada/CMSS/Information Management, 1990. http://dx.doi.org/10.4095/331489.
Full textAbstract:
Several bitumen samples from AOSTRA's Underground Test Facility were obtained (heat exchanger outlet) in order to characterize the emulsion droplet size distribution and to ultimately establish whether or not high temperature settling could successfully be used to separate the bitumen and water phases. Characterization of the dispersed phase was not straightforward since the samples varied. The samples would sometimes be separated into a large bitumen mass and significant free water and sometimes be quite fluid with dispersed bitumen. It was our opinion that sampling contamination, perhaps with residual soaps, lead to some samples remaining as a bitumen in water emulsion without separating. Normally, one would expect that the bitumen would separate from the free water. Preliminary characterization of the solids in the feed was also done since it is known that mineral/solids composition can influence emulsion formation and the stability of rag layers in bitumen/water separation schemes. High temperature settling evaluations proved the feasibility of this type of settling as a method of bitumen separation producing a product of less than 5% water. Good results were achieved with temperatures from 190 to 220 °C and 250 to 1000 ppm demulsifier. Separation without demulsifiers vas not successful. Product samples were examined microscopically to determine the dispersed water size distributions.
10
Deng, S., S. Sourirajan, K. Chan, B. Farnand, T. Okada, and T. Matsuura. Dehydration of oil-water emulsion by pervaporation using porous hydrophilic membranes. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1990. http://dx.doi.org/10.4095/304483.
Full text