PRINCIPLES OF EMULSION FORMATION

被引：644

作者：

WALSTRA, P

机构：

[1] Department of Food Science, Wageningen Agricultural University, Wageningen

来源：

CHEMICAL ENGINEERING SCIENCE | 1993年 / 48卷 / 02期

关键词：

D O I：

10.1016/0009-2509(93)80021-H

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The phenomena occurring during emulsion formation are briefly reviewed. Droplet break-up in laminar and in turbulent flow is discussed and quantitative relations are given. The roles of the surfactant are considered, i.e. lowering the interfacial tension (and thereby facilitating break-up) and preventing recoalescence (via the Gibbs-Marangoni effect), in relation to the time scales of the various processes occurring.

引用

页码：333 / 349

页数：17

共 18 条

[1]

AMBRUSTER H, 1990, THESIS U KARLSRUHE

[2] STUDIES ON DROPLET DEFORMATION AND BREAKUP .2. BREAKUP OF A DROPLET IN NONUNIFORM SHEAR-FLOW [J].