Effect of viscosities of dispersed and continuous phases in microchannel oil-in-water emulsification |
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Authors: | Koen van Dijke Isao Kobayashi Karin Schroën Kunihiko Uemura Mitsutoshi Nakajima Remko Boom |
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Affiliation: | (1) Food Process Engineering Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;(2) Food Engineering Division, National Food Research Institute, Kannondai 2-1-12, Tsukuba Ibaraki, 305-8642, Japan;(3) Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennoudai 1-1-1, Tsukuba Ibaraki, 305-8572, Japan; |
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Abstract: | Although many aspects of microchannel emulsification have been covered in literature, one major uncharted area is the effect
of viscosity of both phases on droplet size in the stable droplet generation regime. It is expected that for droplet formation
to take place, the inflow of the continuous phase should be sufficiently fast compared to the outflow of the liquid that is
forming the droplet. The ratio of the viscosities was therefore varied by using a range of continuous and dispersed phases,
both experimentally and computationally. At high viscosity ratio (η
d/η
c), the droplet size is constant; the inflow of the continuous phase is fast compared to the outflow of the dispersed phase.
At lower ratios, the droplet diameter increases, until a viscosity ratio is reached at which droplet formation is no longer
possible (the minimal ratio). This was confirmed and elucidated through CFD simulations. The limiting value is shown to be
a function of the microchannel design, and this should be adapted to the viscosity of the two fluids that need to be emulsified. |
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Keywords: | |
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