Emulsification in turbulent flow

Nanoemulsions Stable against Ostwald Ripening

Ostwald ripening, the dominant mechanism of droplet size growth for an O/W nanoemulsion at high surfactant concentrations, depends on micelles in the water phase and high aqueous solubility of oil, especially for spontaneously formed nanoemulsions. In our study, O/W nanoemulsions were formed spontaneously by mixing a water phase with an oil phase containing fatty alcohol polyoxypropylene polyoxyethylene ether (APE). By monitoring periodically the droplet size of the nanoemulsions via dynamic light scattering, we demonstrated that the formed O/W nanoemulsions are stable against Ostwald ripening, i.e., droplet growth. In contrast, the nanoemulsion droplets grew with the addition of micelles, demonstrating the pivotal role of the presence of micelles in the water phase in the occurrence of Ostwald ripening. The influence of the initial phase of APE, the oil or water phase in which APE is present, on the micelle formation is discussed by the partition coefficient and interfacial adsorption of APE between the oil and water phase using a surface and interfacial tensiometer. In addition, the spontaneously formed O/W nanoemulsion, which is stable against Ostwald ripening, can be used as a nanocarrier for the delivery of water-insoluble pesticides. These results provide a novel approach for the preparation of stable nanoemulsions and contribute to elucidating the mechanism of instability of nanoemulsions.

Towards a Standard Method for Estimating Fragmentation Rates in Emulsification Experiments

The fragmentation rate function connects the fundamental drop breakup process with the resulting drop size distribution and is central to understanding or modeling emulsification processes. There is a large interest in being able to reliably measure it from an emulsification experiment, both for generating data for validating theoretical fragmentation rate function suggestions and as a tool for studying emulsification processes. Consequently, several methods have been suggested for measuring fragmentation rates based on emulsion experiments. Typically, each study suggests a new method that is rarely used again. The lack of an agreement on a standard method has become a substantial challenge. This contribution critically and systematically analyses four influential suggestions of how to measure fragmentation rate in terms of validity, reliability, and sensitivity to method assumptions. The back-calculation method is identified as the most promising—high reliability and low sensitivity to assumption—whereas performing a non-linear regression on a parameterized model (as commonly suggested) is unsuitable due to its high sensitivity. The simplistic zero-order method is identified as an interesting supplemental tool that could be used for qualitative comparisons but not for quantification.

Estimating Breakup Frequencies in Industrial Emulsification Devices: The Challenge of Inferring Local Frequencies from Global Methods

Experimental methods to study the breakup frequency in industrial devices are increasingly important. Since industrial production-scale devices are often inaccessible to single-drop experiments, breakup frequencies for these devices can only be studied with “global methods”; i.e., breakup frequency estimated from analyzing emulsification-experiment data. However, how much can be said about the local breakup frequencies (e.g., needed in modelling) from these global estimates? This question is discussed based on insights from a numerical validation procedure where set local frequencies are compared to global estimates. It is concluded that the global methods provide a valid estimate of local frequencies as long as the dissipation rate of turbulent kinetic energy is fairly homogenous throughout the device (although a residence-time-correction, suggested in this contribution, is needed as long as the flow is not uniform in the device). For the more realistic case of an inhomogeneous breakup frequency, the global estimate underestimates the local frequency (at the volume-averaged dissipation rate of turbulent kinetic energy). However, the relative error between local frequencies and global estimates is approximately constant when comparing between conditions. This suggest that the global methods are still valuable for studying how local breakup frequencies scale across operating conditions, geometries and fluid properties.

Experimental Methods for Measuring the Breakup Frequency in Turbulent Emulsification: A Critical Review

The growing interest in using population balance modeling to describe emulsification processes has spurred an interest in experimentally measuring the breakup frequency. This contribution classifies, compares, and critically reviews the different methods that have been suggested for measuring the breakup frequency, applicable to emulsification devices. Two major approaches can be seen in previous studies. The first is ‘single drop breakup experiment’-based studies, which estimate the breakup frequency by observing the fate of individual drops. The second approach involves ‘emulsification experiment’-based studies, which combine measured drop-size distributions with assumptions to allow for estimations of the breakup frequency. This second approach can be further subdivided in three types: Parametric determination, inverse self-similarity-based methods, and direct back-calculation methods. Each of these methods are reviewed in terms of their implementation, reliability, and validity. Suggestions of methodological considerations for future studies are given for each class, together with more general suggestions for further investigations. The overall objective is to provide emulsification researchers with background information when choosing which method to use for measuring the breakup frequency and with support when setting up experiments and data evaluation procedures.

Food Structure Development in Emulsion Systems

A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).

A study of the effectiveness and energy efficiency of ultrasonic emulsification

Three essential experimental parameters in the ultrasonic emulsification process, namely sonication time, acoustic amplitude and processing volume, were individually investigated, theoretically and experimentally, and correlated to the emulsion droplet sizes produced. The results showed that with a decrease in droplet size, two kinetic regions can be separately correlated prior to reaching a steady state droplet size: a fast size reduction region and a steady state transition region. In the fast size reduction region, the power input and sonication time could be correlated to the volume-mean diameter by a power-law relationship, with separate power-law indices of -1.4 and -1.1, respectively. A proportional relationship was found between droplet size and processing volume. The effectiveness and energy efficiency of droplet size reduction was compared between ultrasound and high-pressure homogenisation (HPH) based on both the effective power delivered to the emulsion and the total electric power consumed. Sonication could produce emulsions across a broad range of sizes, while high-pressure homogenisation was able to produce emulsions at the smaller end of the range. For ultrasonication, the energy efficiency was higher at increased power inputs due to more effective droplet breakage at high ultrasound intensities. For HPH the consumed energy efficiency was improved by operating at higher pressures for fewer passes. At the laboratory scale, the ultrasound system required less electrical power than HPH to produce an emulsion of comparable droplet size. The energy efficiency of HPH is greatly improved at large scale, which may also be true for larger scale ultrasonic reactors.

Steady-state droplet size in montmorillonite stabilised emulsions

The formation of hexadecane-in-water emulsions stabilised by montmorillonite platelets was studied. In this system the platelets form a monolayer around the droplets and the droplet size decreases with increasing platelet volume fraction. However, the number of platelets present exceeds that required for monolayer coverage. The kinetics of emulsification were investigated and coalescence of droplets during turbulent mixing was found to continue even after the droplets had reached their ultimate size. Non-spherical droplets, resulting from arrested coalescence, were not observed suggesting that particles may be desorbing from the interface during the turbulent flow. A kinetic model based on a competition between droplet break-up and coalescence, mediated by particle adsorption and desorption, reproduces experimental trends in droplet diameter. The model can be used to predict the most efficient formulation to minimise droplet diameters for given materials and mixing conditions and sheds light on the processes occurring during emulsification in this system.