Literature DB >> 15380427

Using the Surface Evolver to model droplet formation processes in membrane emulsification.

Marilyn Rayner1, Gun Trägårdh, Christian Trägårdh, Petr Dejmek.   

Abstract

A model was developed to describe the droplet formation mechanism in membrane emulsification from the point of view of Gibbs free energy with the help of the Surface Evolver, which is an interactive finite element program for the study of interfaces shaped by surface tension. A program to test the model was written and run which allows the user to track the droplet shape as it grows, to identify the point of instability due to free energy, and thus predict droplet size. The inputs of the program are pore geometry, oil-aqueous phase interfacial tension, and contact angle. The model reasonably predicted droplet sizes for oblong-shaped pores under quiescent conditions where the force balance approach is not applicable. The model was validated against experimental conditions from the literature where the average error of the predictions compared to the mean droplet sizes was 8%.

Year:  2004        PMID: 15380427     DOI: 10.1016/j.jcis.2004.06.068

Source DB:  PubMed          Journal:  J Colloid Interface Sci        ISSN: 0021-9797            Impact factor:   8.128


  3 in total

1.  Wetting controls of droplet formation in step emulsification.

Authors:  Maximilian L Eggersdorfer; Hansjörg Seybold; Alessandro Ofner; David A Weitz; André R Studart
Journal:  Proc Natl Acad Sci U S A       Date:  2018-09-05       Impact factor: 11.205

Review 2.  Application of Microfluidics in the Production and Analysis of Food Foams.

Authors:  Boxin Deng; Jolet de Ruiter; Karin Schroën
Journal:  Foods       Date:  2019-10-11

Review 3.  Linking Findings in Microfluidics to Membrane Emulsification Process Design: The Importance of Wettability and Component Interactions with Interfaces.

Authors:  Karin Schroën; Montse Ferrando; Silvia de Lamo-Castellví; Sami Sahin; Carme Güell
Journal:  Membranes (Basel)       Date:  2016-05-11
  3 in total

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