Spontaneous spreading of emulsions on solid surfaces: Morphology and dynamics

Forester, Jonathan E.; Sunkel, Jorge M.; Berg, John C.

doi:10.1002/app.1615

Cited by 5 publications

(9 citation statements)

References 10 publications

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“…The corresponding results for a non-wettable surface are shown in figure 5. 4 Note that the spreading behavior depicted in figure 4 for the wettable surface is qualitatively consistent with that reported in previous studies (Schiaffino and Sonin 1997, de Ruijter et al 1999a, 1999b, Forester et al 2001, Roux and Cooper-White 2004. However, the effect of droplet size on spreading dynamics was not examined in these studies.…”

Section: Scaling Of Spreading Diameter and Contact Angle With Timesupporting

confidence: 85%

Molecular dynamics simulations of spontaneous spreading of a nanodroplet on solid surfaces

Sedighi

Murad

2010

Fluid Dyn. Res.

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The dynamics of spontaneous spreading of nano-sized droplets on solid surfaces were investigated using molecular dynamics simulations. The spreading behavior was analyzed in terms of the temporal evolution of instantaneous spreading diameter and contact angle for surfaces with different wetting characteristics. The computational model was validated through qualitative comparison with existing numerical and experimental data, including correlations for the variation of dynamic contact angle and spreading diameter. The results indicated that the spreading dynamics are mainly governed by surface and viscous forces. The spontaneous spreading process on a wettable surface can be described by three different stages, namely the initial, intermediate and final stages. The initial stage is characterized by the development of a precursor film, which moves ahead of the droplet, whereas the intermediate and final spreading stages are governed by a balance between surface and viscous forces. Simulations were used to develop correlations for the temporal variation of contact angle and spreading diameter for wettable, partially wettable and non-wettable surfaces. These correlations were found to be closer to those based on the molecular kinetic model than to those based on the hydrodynamic model. The results were further analyzed to obtain correlations for the effect of droplet size on the spreading parameters. These correlations indicated that the normalized spreading diameter and contact angle scale with non-dimensional drop diameter as D m /D 0 ∝ D −0.6±0.04 0 and θ R ∝ D 0.67±0.12 0 and the normalized spreading time scales as t ∝ D 0.25±0.05

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Section: Scaling Of Spreading Diameter and Contact Angle With Timesupporting

confidence: 85%

Molecular dynamics simulations of spontaneous spreading of a nanodroplet on solid surfaces

Sedighi

Murad

2010

Fluid Dyn. Res.

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“…The increase in this concentration presumably delayed the spreading, similar to the spreading rate, because of changes in the viscosity. These results are consistent with those obtained by E. Forester et al 33 . The spreading dynamics of formulations with mustard were subsequently analyzed.…”

Section: A Visualization Of the Phase Separationsupporting

confidence: 94%

“…These resulted in a creamy emulsion in which the excess oil spread outward and formed a crown at the edge of the emulsion, similar to scenarios involving V/O concentrations above 30 %. This phenomenon was previously observed by Forester et al 33 and was explained by the fact that the droplets diameter of the dispersed phase is larger than the thickness of the precursor film, which causes the precursor film to spread out ahead of the interline demarcating the dispersed phase. At vinegar concentrations above 30 %, phase separation no longer occurred in the mustard-free samples.…”

Section: A Visualization Of the Phase Separationsupporting

confidence: 59%

“…Additionally, emulsions with larger droplets were noted to exhibit low viscosities compared to those of emulsions with small droplets. E. Forester et al 33 analyzed the spreading of an emulsion of water dispersed in silicone oil with an emulsifier, and observed a similar phenomenon in terms of a decrease in the spreading rate with increasing concentration of water droplets. However, the phase separation did not influence the spreading dynamics of these formulations, unlike that observed by H. Benabdelhalim and D. Brutin 17 , who examined the spreading of human blood pools.…”

Section: A Visualization Of the Phase Separationmentioning

confidence: 89%

“…The spreading dynamics of the vinaigrette with or without mustard follow similar dynamics to those of pure fluids 33 ; therefore, they can be described by a power law, A(t)/A 0 = ct n . E. Forester et al 33 examined emulsion drops with an emulsifier, and found that the radius of the drops varied with a spreading factor of 1/10, as is often observed in pure fluids 34,35 . This value of 1/10 resulted from the absence of gravitational effects; moreover, the drops formed hemispheres at equilibrium.…”

Section: A Visualization Of the Phase Separationmentioning

confidence: 95%

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Phase separation and spreading dynamics of French vinaigrette

Benabdelhalim

Brutin

2022

Physics of Fluids

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Phase separation can be observed when vinaigrette is poured on a kitchen plate under certain conditions. The phase separation in vinaigrette, which comprises olive oil, vinegar, and mustard for stabilization and taste, is characterized by the outward spreading of olive oil from the main film. This phase separation and the phenomena that trigger it were investigated in this study. Moreover, the spreading dynamics of the vinaigrette were examined by analyzing the spreading factor and its rate. The spreading of different formulations of the vinaigrette was probed in this regard by varying the mass concentration of vinegar from 10 % to 40 % and the amount of mustard from 0.1 g to 0.5 g. The emulsion films were placed on a white tile substrate with similar characteristics to those of a kitchen plate at 21 °C and a relative humidity of 50 %. The spreading dynamics followed two distinct regimes; increasing the vinegar concentration of mustard-free formulations led to decreases in the spreading factor of the first regime and the spreading rate. The addition of mustard had a similar effect on the spreading factor of the first regime. The variations in these two parameters were related to changes in the system viscosity. The latter was found to be a function of the mustard and vinegar concentrations. Phase separation occurred at vinegar concentrations below 30 % because of a competition between the spreading and the existing instabilities in the vinaigrette. This phenomenon did not affect spreading dynamics.

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Spreading of emulsions on a solid substrate

Karim

Kavehpour

2013

J Coat Technol Res

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Spontaneous spreading of emulsions on solid surfaces: Morphology and dynamics

Cited by 5 publications

References 10 publications

Molecular dynamics simulations of spontaneous spreading of a nanodroplet on solid surfaces

Molecular dynamics simulations of spontaneous spreading of a nanodroplet on solid surfaces

Phase separation and spreading dynamics of French vinaigrette

Spreading of emulsions on a solid substrate

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