Output details
15 - General Engineering
London South Bank University
Article title
Dynamics of Transitional Phase Inversion Emulsification: Effect of Addition Time on the Type of Inversion and Drop Size
Type
D - Journal article
Title of journal
Industrial & Engineering Chemistry Research
Article number
-
Volume number
49
Issue number
16
First page of article
7631
ISSN of journal
1520-5045
Year of publication
2010
URL
-
Number of additional authors
3
Additional information
Phase inversion emulsification, which is used to make fine emulsions, has found applications in several important industries such as food. However, the reasons for the formation of fine emulsions are still not well understood. In this work, we presented a new methodology for distinguishing between the type of inversions involved and the size of resulting drops. This knowledge can help industry to understand the effective manipulation parameters and adopt a variable that can deliver the desired change in droplet size.
Interdisciplinary
-
Cross-referral requested
-
Research group
2 - Chemical and Process Engineering
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
