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Effect of Dynamic Interfacial Tension on the Emulsification Process Using Microporous, Ceramic Membranes

✍ Scribed by Volker Schröder; Olaf Behrend; Helmar Schubert


Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
315 KB
Volume
202
Category
Article
ISSN
0021-9797

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✦ Synopsis


Conventional devices used in industrial emulsification processes ample, great stresses are applied to deform and disrupt larger disperse the inner phase by droplet disruption of high energetic droplets. In a membrane emulsification process, the stress laminar or turbulent flow. Membrane emulsification is different generated is much smaller, because small droplets are dibecause small droplets are directly formed at the surface of a microrectly formed at the micropores of a membrane, rather than porous membrane. Energy consumption of the process is lower, by disruption in zones of high energy density (Fig. ) (2).

and the stresses on the system at the membrane surface and inside

The disperse phase is pressed through the pores of a microthe pores are smaller. This allows processing of shear-sensitive porous membrane, while the continuous phase flows along the substances. The result of the emulsification process can be described membrane surface. In most cases the emulsifier is dissolved or by the mean droplet size and the flux of the disperse phase. Among other parameters, pore size of the membrane, pressure of the dis-dispersed in the continuous phase. A number of forces act on perse phase, and adsorption kinetics of the emulsifier influence the the droplets. Depending on the system and the parameters, results of emulsification. The faster the emulsifier molecules adsorb droplets of a certain diameter detach from the pores. For the at newly formed interfaces, the smaller the droplets of the emulsion production of o/w-or w/o-type emulsions hydrophilic or produced. Transmembrane pressure greatly influences the flux but hydrophobic membranes are required to allow droplet formacauses little change in droplet size. ᭧ 1998 Academic Press tion and prevent wetting of the membrane surface (3).


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