Study of SPG membrane emulsification processes for the preparation of monodisperse core-shell microcapsules

被引:61
作者
Chu, LY [1 ]
Xie, R
Zhu, JH
Chen, WM
Yamaguchi, T
Nakao, S
机构
[1] Sichuan Univ, Sch Chem Engn, Chengdu 610065, Sichuan, Peoples R China
[2] Univ Tokyo, Dept Chem Syst Engn, Tokyo 1138656, Japan
基金
中国国家自然科学基金;
关键词
Shirasu-porous-glass (SPG)-membrane emulsification; microemulsification; monodispersity; core-shell microcapsules; interfacial polymerization;
D O I
10.1016/S0021-9797(03)00350-3
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
Experimental investigations on the Shirasu-porous-glass (SPG)-membrane emulsification processes for preparing monodisperse core-shell microcapsules with porous membranes were carried out systematically. The results showed that, to get monodisperse oil-in-water (O/W) emulsions by SPG membrane emulsification, it was more important to choose an anionic surfactant than to consider hydrophile-lipophile balance (HLB) matching. Increasing the viscosity of either the disperse phase or the continuous phase or decreasing the solubility of the disperse phase in the continuous phase could improve both the monodispersity and the stability of emulsions. With increasing monomer concentration inside the disperse phase, the monodispersity of emulsions became slightly worse and the mean diameter of emulsions gradually became smaller. Monodisperse monomer-containing emulsions were obtained when the SPG membrane pore size was larger than 1.0 Pro, and from these emulsions satisfactory monodisperse core-shell microcapsules with a porous membrane were prepared. On the other hand, when the SPG membrane pore size was smaller than 1.0 mum, no monodisperse emulsions were obtained because of the formation and chokage of solid monomer crystals in the pores or at the end of the pores of the SPG membrane. This was due to the remarkable solvation and diffusion of the solvent in water. With increasing the emulsification time the average emulsion diameter generally decreased, and the monodispersity of the emulsions gradually became worse. (C) 2003 Elsevier Inc. All rights reserved.
引用
收藏
页码:187 / 196
页数:10
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