Emulsification of oil in water as affected by different parameters

被引:26
作者
Baloch, MK [1 ]
Hameed, G [1 ]
机构
[1] Gomal Univ, Dept Chem, Dera Ismail Khan, Pakistan
关键词
emulsion; immiscible liquids; size and size distribution; electroviscous effect; coalescence; ultrasonification time; n-hexane; n-heptane; n-decane; kerosene oil;
D O I
10.1016/j.jcis.2004.11.070
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The aim of this investigation was to develop a basic understanding of the emulsification process by considering simple systems such as n-hexane, n-heptane, n-decane, and kerosene oil in water. The technique employed for the purpose was ultrasonification. The effect of ultrasonfication time, chain length, viscosity, surface tension, oil content, and ionic strength of the media on the quality of emulsion has been studied. The emulsions were viewed through microscope to measure the number, size, and size distribution of droplets. Quantification of turbidity and viscosity was also used to characterize the emulsions. It has been found that the number and size of the droplets vary with the time of ultrasonification, contents of oils. molecular mass of the oils, and ionic strength of the media, and hence the quality of the emulsion is influenced by these parameters. The droplet size decreases, whereas the number of drops increases with the time of emulsification, approaching an optimum distribution at about 15 min of ultrasonification. Further, the increase in the molecular mass of the oil increases the size of the droplets and hence decreases the stability of the emulsion. The addition of electrolytes encourages coalescence and enhances the instability in the system. The results are in accord with the equations proposed by us. (c) 2004 Elsevier Inc. All rights reserved.
引用
收藏
页码:804 / 813
页数:10
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