Rheology of simple and multiple emulsions

Pal, Rajinder

doi:10.1016/j.cocis.2010.10.001

Cited by 267 publications

(115 citation statements)

References 116 publications

(88 reference statements)

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“…They do not account for any interaction between the droplets/particles. Many empirical and semi-empirical expressions have been published in the literature to relate the viscosity of non-dilute dispersions to the volume fraction of particles [34]. Here, we discuss the ones which appear frequently in the literature.…”

Section: Non-dilute Dispersionsmentioning

confidence: 99%

Modeling the Viscosity of Concentrated Nanoemulsions and Nanosuspensions

Pal

2016

Fluids

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Abstract:The modeling of the viscous behavior of nanoemulsions and nanosuspensions is discussed. The influences of the viscosity ratio, solvation and aggregation of nanodroplets and nanoparticles on the relative viscosity of nanofluids are considered. The relative viscosity of a nanofluid is strongly affected by solvation of nanoparticles. The scaling of the relative viscosity of nanoemulsions is successfully carried out using the volume fraction of the solvated nanodroplets. Four sets of experimental relative viscosity data of nanoemulsions consisting of different diameter nanodroplets (27.5 nm-205 nm) all collapse on a single unique curve when the data are scaled on the basis of the volume fraction of the solvated nanodroplets. A similar scaling is achieved using six sets of experimental relative viscosity data on nanosuspensions consisting of different diameter nanoparticles (29 nm-146 nm). A new modified version of the Oldroyd model is proposed to describe and predict the viscosity of nanofluids. The model takes into consideration the influences of the viscosity ratio, solvation and aggregation of nanoparticles/nanodroplets. The same model is applicable to both nanoemulsions and nanosuspensions as it includes the effect of the viscosity ratio (ratio of droplet viscosity to matrix viscosity) on the relative viscosity of nanofluids. More experimental work is needed on nanoemulsions to explore the effect of the viscosity ratio, especially at low values of the viscosity ratio.

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Section: Non-dilute Dispersionsmentioning

confidence: 99%

Modeling the Viscosity of Concentrated Nanoemulsions and Nanosuspensions

Pal

2016

Fluids

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“…In a laminar flow of power-law fluid in pipes, the shear stress and shear rate can be calculated using Equations (6,8). Figure 10 compares the experimental data of the shear stress with the shear rate obtained in pipes and the data measured in the rheometer.…”

Section: Shear Stress and Friction Factormentioning

confidence: 99%

“…[2,3] Accurate assessments of rheological relation, apparent viscosity, and pressure drop of the emulsion flow in pipes are very important for the operation of oil-producing wells, including flow assurance, wellbore modelling, and pipeline transportation of crude oil. To solve these problems, considerable theoretical and experimental studies have been carried out using two different approaches: synthetic emulsions measured in a rheometer [3][4][5][6][7] and emulsions induced in pipe flow. [8][9][10][11][12][13][14][15] However, a few works have been carried out by simultaneously using two systems.…”

Section: Introductionmentioning

confidence: 99%

Rheological behaviour of oil and water emulsions and their flow characterization in horizontal pipes

Zhang

2016

Can J Chem Eng

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In this work, the rheological behaviour of oil and water emulsions and their flow characterization were studied using a Haake RS6000 rheometer and a lab scale flow loop. The rheological properties of the synthetic emulsions were investigated at oil volume fractions from 0.1-1.0 L/L and shear rates from 0.001-1000 s À1 at a system temperature of 20 8C. The emulsions flow, formed by the SMV static mixer installed before the test section, was observed in the 2-m long horizontal pipes with 25 and 50 mm inner diameters at different mixture flow rates from 0.01-7.00 m 3 /h. A comparison between rheological measurements and laminar flow data shows that the values of the Sauter mean droplet diameters formed by the SMV static mixer are approximately one order of magnitude bigger than those measured by the rheometer. For oil-in-water emulsions with low oil content, the stress-strain relationships obtained in the rheometer are more suitable for predicting the transport characteristics of the emulsions with a large pipe diameter than those with a small pipe diameter. In addition, the phase inversion points in the pipe flow are closer to those measured at high shear rates in the rheometer. Therefore, the apparent viscosity obtained by the rheology measurements at high shear rates could be introduced for accurate calculations of the mixture Reynolds number and the friction factor in emulsions flow.

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“…It was determined that all results are rheograms viscous flow model in accordance with the Ostwald de Waele, the setting values are presented in Table 3 with a coarse adjustment of R 2 > 0,985. The rheological behaviour of emulsions (dilute, moderately concentrated, and highly concentrated) is strongly influenced by the droplet size (Pal, 1997(Pal, , 2011.…”

Section: Rheological and Microstructural Propertiesmentioning

confidence: 99%

Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF

Cano¹,

García‐Zapateiro²,

Zárate³

2017

Ing. Inv.

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Emulsiones alimentarias del tipo aceite en agua preparadas con harina con alto contenido proteico a partir de cabezas de camarón (Penaeus vannamei)Yuli Cano 1 , Yeneima Zarate 2 , and Luis A. García-Zapateiro 3 ABSTRACTThe use of flour from shrimp (Penaeus vannamei) heads with a high content of protein (SHF) to stabilize food emulsions type oil in water (o/w) is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w) using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei) heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w) and different concentrate of SHF (0,5, 1 and 2 % w/w). Therefore, we have obtained a food emulsion stable type oil in water (O/W) with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets.Keywords: shrimps (Penaeus vannamei) heads flour -SHF, emulsion, rheology, shear-thinning. RESUMENEl uso de harinas obtenidas a partir de las cabezas de camarones (Penaeus vannamei) -SHF con un altos contenido en proteína para la estabilización de emulsiones alimentarias del tipo de aceite en agua (O/W) son una alternativa para poder aprovechar estos residuos de la industria del camarón. El objetivo de este trabajo fue preparar emulsiones alimentarias aceite en agua (O/W), utilizando la SHF, debido a su alto porcentaje de proteínas. Se realizó la caracterización fisicoquímica y bromatological de la harina SHF, obteniendo unos porcentajes del 51 % en proteína, 11,82 % de humedad, 8,52 % de grasa y 22,23 % de ceniza. Las emulsiones logradas pueden ser utilizadas en productos alimenticios tales como ensaladas, mayonesa, productos para untar, aderezos, entre otros. Se prepararon emulsiones bases con diferentes concentraciones de aceite de palma (20, 30 y 40 % w/w) y de SHF (0,5, 1 y 2 % w/w). A las diferentes emulsiones que presentaron estabilidad se les realizaron las caracterizaciones reológicas y microestructural. Por lo tanto, se obtuvieron emulsiones estables del tipo aceite en agua (O/W) con 2 % w/w de SHF que presenta un comportamiento no newtoniano del tipo reofluidificante y la distribución homogénea de gotitas.Palabras clave: Harina de cabezas de camarón (Penaeus vannamei)-SHF, emulsión, reología, reofluidificante.

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Rheology of simple and multiple emulsions

Cited by 267 publications

References 116 publications

Modeling the Viscosity of Concentrated Nanoemulsions and Nanosuspensions

Modeling the Viscosity of Concentrated Nanoemulsions and Nanosuspensions

Rheological behaviour of oil and water emulsions and their flow characterization in horizontal pipes

Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF

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