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. Two key areas of interest would be understanding the effect of interfacial tension and non-Newtonian rheology continuous phases on the properties of the emulsion.