Rheology of Emulsions

Recent developments of turbulent emulsions in Taylor-Couette flow

Emulsions are common in many natural and industrial settings. Recently, much attention has been paid to understanding the dynamics of turbulent emulsions. This paper reviews some recent studies of emulsions in turbulent Taylor-Couette flow, mainly focusing on the statistics of the dispersed phase and the global momentum transport of the system. We first study the size distribution and the breakup mechanism of the dispersed droplets for turbulent emulsions with a low volume-fraction (dilute) of the dispersed phase. For systems with a high volume-fraction (dense) of the dispersed phase, we address the detailed response of the global transport (effective viscosity) of the turbulent emulsion and its connection to the droplet statistics. Finally, we will discuss catastrophic phase inversions, which can happen when the volume-fraction of the dispersed phase exceeds a critical value during dynamic emulsification. We end the manuscript with a summary and an outlook including some open questions for future research. This article is part of the theme issue 'Taylor-Couette and related flows on the centennial of Taylor's seminal Philosophical Transactions paper (part 1)'.

Effects of Crude Oil Properties and Dispersant on the Microstructure and Viscosity of Seawater-in-Oil Emulsions

This study examines the effects of crude oil properties and dispersant concentration (Corexit 9500) on the evolution of bulk viscosity, viscoelastic properties, and microstructure of salt water-in-crude oil emulsions. Microscopy, followed by machine-learning-based analysis, provides the size and spatial distribution of the seawater droplets. The crude oils include light Bakken, Alaskan North Slope (ANS), and Louisiana oils, and medium to heavy Platform Henry, Cold Lake, and Platform Gina oils. The light and medium oils entrain water up to 80% by volume, and the heavy oils, up to 25%. The droplet sizes and distance between them decrease with increasing viscosity, with small droplets clustering around larger ones. The Bakken- and ANS-based emulsions are unstable, but all of the emulsions evolve in time. All exhibit a non-Newtonian behavior, with the viscosity decreasing with increasing shear rate. The storage modulus is higher than the loss modulus for light oils, and vice versa for heavy oils. Trends of their nondimensional viscosity are collapsed onto two power laws as a function of the Ohnesorge number involving the properties of the original oil, and the size or distance between droplets. For light oils, the power law exponent decreases with increasing capillary number based on the rheometer shear rate and increases for heavy oils. At high shear rates, the exponents converge to the same value, 0.45, suggesting that the oil viscosity becomes the property that defines the emulsion rheology. The present findings are consistent with previously published data. Premixing the emulsions with dispersant causes separation of most of the water from the light oils, leaving only sparse droplet concentrations. In contrast, owing to slow diffusion rate, only a small fraction of the seawater is extracted from the heavy oil emulsions. Hence, the sparse light oil emulsions become Newtonian, but the heavy ones remain non-Newtonian.

Time Evolution and Effect of Dispersant on the Morphology and Viscosity of Water-In-Crude-Oil Emulsions

This study examines the time evolution and effects of adding dispersant (Corexit 9500A) at varying concentrations on the microscopic morphology and bulk viscosity of saltwater-in-crude-oil (Louisiana) mechanically mixed emulsions. Rheology is used for measuring the viscoelastic properties and viscosity, the latter at varying shear rates. Microscopy, followed by machine-learning-based analysis, is used for characterizing the size and spatial distribution of the water droplets in the emulsions. Initially, the water droplets appear as a multiscale lattice with a Sauter diameter of 5.3 μm and a polydispersity of 0.43, with small droplets aggregating around large ones. The corresponding bulk viscosity decreases with increasing shear rate from 2 orders of magnitude to 5 times higher than that of the weathered crude oil. After 7 days, the number of submicron droplets increases, the nearest-neighbor distance decreases, indicating preferential aggregation, and the viscosity increases by 56-112% at high shear rates (5-100 s^-1). After 14 and 21 days, some droplets coalesce resulting in loss of clusters and a decrease in viscosity. These trends suggest that changes in the aggregation contribute to the variations in viscosity. Subsequent analysis applies previously developed models for the effect of aggregation on the properties of the emulsion. While the reduction in viscosity is predicted by this model, matching of rates requires modification to the assumed relationship between yield stress and interdroplet forces. Adding dispersant without mixing generates Marangoni-driven flows as the water droplets coalesce. In time, part of the water separates, a fraction forms clouds of submicron droplets, and the rest remains unchanged. Mixing dispersant at low concentration with the emulsion accelerates the coalescence and phase separation. The removed water fraction increases with dispersant concentration, reaching 99.6% for a dispersant-to-emulsion concentration of 10^-3. The remaining emulsion consists of fine droplets with Newtonian viscosity that is still 4 times higher than that of the fresh crude oil but only 14% higher than that of the weathered oil.

Polyhydroxy gemini surfactant as a mechano-responsive rheology modifier for inverted emulsion drilling fluid

The interfacial accumulation of PGS makes interfacial film gel-like and droplets attractive, resulting in mechano-responsive rheology modification for inverted emulsions.

Critical review of techniques and methodologies for characterization of emulsion stability

The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.

Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology

The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as response variables were emulsion stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility. The independent variables had the most and least significant ( p < 0.05) effect on viscosity and zeta-potential, respectively. The quadratic effect of orange oil and Arabic gum, the interaction effect of Arabic gum and xanthan gum, and the main effect of Arabic gum were the most significant ( p < 0.05) effects on turbidity loss rate, viscosity, viscosity ratio, and mobility, respectively. The main effect of Arabic gum was found to be significant ( p < 0.05) in all response variables except for turbidity loss rate. The nonlinear regression equations were significantly ( p < 0.05) fitted for all response variables with high R (2) values (>0.86), which had no indication of lack of fit. The results indicated that a combined level of 10.78% (w/w) Arabic gum, 0.56% (w/w) xanthan gum, and 15.27% (w/w) orange oil was predicted to provide the overall optimum region in terms of physicochemical properties studied. No significant ( p > 0.05) difference between the experimental and the predicted values confirmed the adequacy of response surface equations.