Understanding Emulsification Mechanisms
The properties of emulsions are linked to their microstructure. One of the most important characteristics of its micro-structure is their droplet size distribution (DSD) which has a direct impact on its rheological behavior, stability, and interfacial area. The DSD of emulsiﬁed products through mechanical mixing results from the breakup and coalescence of droplets.The latter becomes negligible for dilute emulsions and allows isolation of the break-up mechanism for its study.
This project aims to build on previous work to understand different effects in production and formulation that can cause changes to the DSD. A mechanistic model can then be produced that can be used to predict emulsification DSD for a range of conditions during production. Key areas of interest would be understanding the effect of interfacial tension, non-Newtonian rheology continuous phases, and high concentration dispersed phase fraction on the properties of the emulsion.
The project is open for worldwide students who can provide their own funding.
EU/UK students will have the potential to apply for funding from the university which would be assessed on a competitive basis with other applications to the Department of Chemical Engineering.
On the steady‐state drop size distribution in stirred vessels. Part I: Effect of dispersed phase viscosity https://doi.org/10.1002/aic.16171
On the steady‐state drop size distribution in stirred vessels. Part II: Effect of continuous phase viscosity https://doi.org/10.1002/aic.16556
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FTE Category A staff submitted: 33.90
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