摘要
The formation of K-carrageenan droplets in channel emulsification was experimentally investigated. The dispersed phase was vertically injected into co-flowing immiscible palm oil in the direction of gravity. This study focused on predicting K-carrageenan drop size using force balance analysis. The force balance model considers the interracial tension to be the solitary attaching force, while a combination of the drag force from the co-flowing palm oil and the body force of the extruding K-carrageenan liquid act as the detaching forces. The conventional model gave poor predictions for droplet size, with an average relative deviation of 23%. This large deviation could be attributed to necking phenomena and an underestimation of the drag force generated on the shear-thinning K-carrageenan solution. By incorporating correction factors, the average relative deviation of the force balance model dronned to 4%.
The formation of K-carrageenan droplets in channel emulsification was experimentally investigated. The dispersed phase was vertically injected into co-flowing immiscible palm oil in the direction of gravity. This study focused on predicting K-carrageenan drop size using force balance analysis. The force balance model considers the interracial tension to be the solitary attaching force, while a combination of the drag force from the co-flowing palm oil and the body force of the extruding K-carrageenan liquid act as the detaching forces. The conventional model gave poor predictions for droplet size, with an average relative deviation of 23%. This large deviation could be attributed to necking phenomena and an underestimation of the drag force generated on the shear-thinning K-carrageenan solution. By incorporating correction factors, the average relative deviation of the force balance model dronned to 4%.
基金
the Ministry of Science, Technology and Innovation (MOSTI), Malaysia, for financing this study under the SCF0012-IND-2006 grant
