Mechanism of droplet generation in silver thin films for organic light-emitting diode displays

Thin silver film is widely used as the cathode in organic light-emitting diode displays and it is generally fabricated using the thermal evaporation method. But during the evaporation process, there is an inevitable outgassing problem and this creates high viscosity bubbles in melted silver. When the bubbles break, the high energy released scatters silver droplets which damage the silver surface. In this study, we were able to decrease the number of droplets from 6,171 to 278 with a degassing process of 400 °C for 6 h before proceeding with a thermal evaporation process.     

Partial coalescence as a tool to control sensory perception of emulsions

This study evaluates the role of partial coalescence of whey protein-stabilized emulsions on sensory perception. The selection of fats was restricted to vegetable fats that are essentially melted at oral temperatures. The sensitivity to partial coalescence was controlled by a variation in the fat melting curve and by addition of unsaturated monoglyceride. Most fat-related sensory attributes appear to be well-correlated to an increase in viscosity and coalescence in the mouth due to partial coalescence. Moreover, it was found that in-mouth aeration induces extra coalescence, which increases the perception of fat-related sensory attributes significantly.     

An Algorithm for Emulsion Stability Simulations: Account of Flocculation,Coalescence, Surfactant Adsorption and the Process of Ostwald Ripening

The first algorithm for Emulsion Stability Simulations (ESS) was presented at the V Conferencia Iberoamericana sobre Equilibrio de Fases y Diseño de Procesos [Luis, J.; García-Sucre, M.; Urbina-Villalba, G. Brownian Dynamics Simulation of Emulsion Stability In: Equifase 99. Libro de Actas, 1^st Ed., Tojo J., Arce, A., Eds.; Solucion’s: Vigo, Spain, 1999; Volume 2, pp. 364–369]. The former version of the program consisted on a minor modification of the Brownian Dynamics algorithm to account for the coalescence of drops. The present version of the program contains elaborate routines for time-dependent surfactant adsorption, average diffusion constants, and Ostwald ripening.     

Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena

Calculation of the flow pattern in a new small homogenising valve design (Stansted, U.K.), able to reach operating pressure as high as , was investigated in the first part of this paper using a Computational Fluid Dynamics method. Numerical simulation results are used in the present paper to better understand the emulsification process in the Stansted high-pressure homogeniser.Deformation of drops is supposed to occur in the intense elongational flow caused by the restriction between the piston and the seat of the valve. Deformation may be mainly followed by drop disruption in the narrow valve gap. Break-up probably also occurred in the highly turbulent region, located just at the exit of the gap, and underlined by the numerical investigation. Cavitation and the rate of recoalescence, first assumed from numerical results, are determined thank to experimental methods. Intensities of both phenomena strongly increase with homogenising pressure. Final droplet size of model oil-in-water emulsions is then the result of equilibrium between droplet break-up and recoalescence, which strongly depends on operating pressure.     

Coalescence dynamics of two droplets of different viscosities in T-junction microchannel with a funnel-typed expansion chamber

The coalescence behavior of two droplets with different viscosities in the funnel-typed expansion cham-ber in T-junction microchannel was investigated experimentally and compared with droplet coalescence of the same viscosity.Four types of coalescence regimes were observed:contact non-coalescence,squeeze non-coalescence,two-droplet coalescence and pinch-off coalescence.For droplet coalescence of different viscosities,the operating range of non-coalescence becomes narrowed compared to the droplet coalescence of same viscosity,and it shrinks with increasing viscosity ratio η of two droplets,indicating that the difference in the viscosity of two droplets is conducive to coalescence,especially when 1 ＜ η＜ 6.Furthermore,the influences of viscosity ratio and droplet size on the film drainage time (Tdr) and critical capillary number (Cac) were studied systematically.It was found that the film drainage time declined with the increase of average droplet size,which abided by power-law relation with the size dif-ference and viscosity ratio of the two droplets:Tdr ～ (ld)0.25±0.04 and Tdr ～ (η)-0.1±002.For droplet coales-cence of same viscosity,the relation of critical capillary number with two-phase viscosity ratio and dimensionless droplet size is Cac =0.48λ0.26l-2.64,while for droplet coalescence of different viscosities,the scaling of critical capillary number with dimensionless average droplet size,dimensionless droplet size difference and viscosity ratio of two droplets is Cac =0.11 η-0.07ls-2.23ld0.16.     

Coalescence Behavior of Pure and Natural Fat Droplets Characterized via Micromanipulation

For two approaching oil droplets, a region of arrested coalescence lies between full coalescence and total stability. Here the fusion of two droplets begins, but they are stopped from fully relaxing into one spherical droplet. The internal rigidity of the solid fat network within each droplet can provide the resistance necessary to arrest the shape change driven by Laplace pressure. These intermediate doublet structures lead to the partially‐coalesced fat networks important for the desired physical properties of ice cream and whipped topping. The use of micromanipulation techniques allows coalescence events between two oil droplets to be microscopically observed. In this study, oil droplets composed of different fats were manipulated at varying elastic moduli, interfacial tension, and radii. It was seen that increasing the elastic moduli of the droplets or increasing droplet radii resulted in coalescence being arrested earlier. Under these experimental conditions, different interfacial tensions did not change the coalescence behavior between two oil droplets.     

Numerical simulation of the head-on collision of two equal-sized drops with van der Waals forces

The head-on collision of two equal-sized drops in a hyperbolic flow is investigated numerically. An axisymmetric volume-of-fluid (VOF) method is used to simulate the motion of each drop toward a symmetry plane where it interacts and possibly coalesces with its mirror image. The volume-fraction boundary condition on the symmetry plane is manipulated to numerically control coalescence. Two new numerical methods have been developed to incorporate the van der Waals forces in the Navier–Stokes equations. One method employs a body force computed as the negative gradient of the van der Waals potential. The second method employs the van der Waals forces in terms of a disjoining pressure in the film depending on the film thickness. Results are compared to theory of thin-film rupture. Comparisons of the results obtained by the two methods at various values of the Hamaker constant show that the van der Waals forces calculated from the two methods have qualitatively similar effects on coalescence. A study of the influence of the van der Waals forces on the evolution and rupture of the film separating the drops reveals that the film thins faster under stronger van der Waals forces. Strong van der Waals forces lead to nose rupture, and small van der Waals forces lead to rim rupture. Increasing the Reynolds number causes a greater drop deformation and faster film drainage. Increasing the viscosity ratio slows film drainage, although the effect is small for small viscosity ratio.     

Effect of different treatments for the destabilization of coconut milk emulsion

Coconut milk is an emulsion which is stabilized by naturally occurring proteins. The main objective of the present work is to explore different methods employing thermal, pH, chilling, enzyme treatments and combination of enzyme treatments followed by chilling and thawing for effective destabilization of the coconut milk emulsion. Stability of emulsion is evaluated by measuring the creaming index and observed for the changes in structure of oil droplets, using phase contrast microscope. Combination of treatments (enzyme treatment at 37 °C followed by chilling and thawing) of coconut milk emulsion has resulted in highest yield of 94.5%. Physico-chemical properties and fatty acid compositions are evaluated for coconut oil obtained by combination of treatments and compared with that of commercial coconut oil. It is found that the oil obtained by combination of treatments is low with respect to free fatty acids and peroxide value and high in lauric acid content.     

Droplet breakup and coalescence in a twin-screw extrusion processing of starch based matrix

Formation of oil droplets during twin screw extrusion processing of maize starch was investigated by analyzing the droplet breakup and coalescence mechanisms separately. For this purpose, the flow was characterized by computational fluid dynamics (CFD) using material data derived from online rheological measurements. The simulated results on local flow conditions were coupled to experimental data on the dispersed phase morphology, which was analyzed by confocal laser scanning microscopy (CLSM). This was used to elucidate the influence of process characteristics relevant for droplet breakup and coalescence. The results showed that increasing screw speed does not necessarily result in smaller droplet sizes. This could be related to the contradictory effects: increasing screw speed improves droplet breakup but also increases the rate of coalescence. Smaller droplet sizes were obtained at higher blend viscosities, which could be achieved either by increasing the feed rate or by using screw configuration that applies less mechanical stress. The results suggest that an increase in blend viscosity reduced the rate of coalescence. Moreover, increasing oil content led to an increased rate of coalescence, and therefore to remarkably bigger droplets. Selection of process parameters (e.g. screw configuration, feed rate, screw speed) based on the findings of this study allowed enhancing the dispersive mixing efficiency of triglyceride droplets during extrusion processing of maize starch.