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Evaluation of drops dimensions in time and rheological properties of the multiple emulsion

Marta Major-Godlewska

West Pomeranian University of Technology, Szczecin, Poland

 

E-mail: mmajor@zut.edu.pl

Abstract: Results of drops dimension and rheological properties of the produced multiple emulsion are presented in this paper. Sunflower oil (oil phase), distilled water (liquid phase), and lecithin from soya beans were used as materials to produce emulsion. Emulsions were produced in vessel with inner diameter = 0.1 m and liquid height = 0.5D. Smith turbine has been used to stir the emulsions. Examination of the drops dimension and rheological properties were conducted for emulsions collected after 15 min and 45 min of stirring as well as after the 3rd and 30th day. There were 6 measurements altogether. To do the analysis of drops dimension, in each series 700–800 inner oil-phase drops were taken. The results were presented in a form of graphics as a distribution of drops. The dimensions of the drops obtained d were also presented as a minimal diameter dmin, arithmetic mean diameter da, median dm, and Sauter mean diameter d32. The results of the research of rheological emulsions were presented graphically as a viscosity curve and they were described by Herschel–Bulkley model (Eq. 4)

Keywords: Multiple emulsion ; Microscopic analysis ; Rheological measurements 

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-019-00754-5

 

Chemical Papers 73 (8) 2073–2080 (2019)

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