Droplets kinetic properties

The second chapter, by D. Vollmer (Germany), brings a quantitative comparison of experimental data and theoretical predictions on thermodynamic and kinetic properties of microemulsions based on nonionic surfactants. Phase transitions between a lamellar and a droplet-phase microemulsion are discussed. The work is based on evaluation of the latent heat and the specific heat accompanying the transitions. The author focuses on the kinetics of phase separation when inducing emulsification failure by constant heating. The chapter is a comprehensive, detailed study of all the aspects related to the phase separation phenomenon in microemulsions. 

As been shown above, it is possible to prepare a hard-sphere microemulsion up to a rather high volume fraction [curvature energy model which predicts spheres at the solubility limit with a size dictated primarily by the spontaneous curvature. It appears also that we can understand the intriguing kinetic properties of the droplets, when quenched into the supersaturated state, within the curvature-energy approach. 

With the above-described heat transfer model and rapid solidification kinetic model, along with the related process parameters and thermophysical properties of atomization gases (Tables 2.6 and 2.7) and metals/alloys (Tables 2.8,2.9,2.10 and 2.11), the 2-D distributions of transient droplet temperatures, cooling rates, achievable undercoolings, and solid fractions in the spray can be calculated, once the initial droplet sizes, temperatures, and velocities are established by the modeling of the atomization stage, as discussed in the previous subsection. For the implementation of the heat transfer model and the rapid solidification kinetic model, finite difference methods or finite element methods may be used. To characterize the entire size distribution of droplets, some specific droplet sizes (forexample,.D0 16,Z>05, andZ)0 84) are to be considered in the calculations of the 2-D motion, cooling and solidification histories. 

This example demonstrates that storage stability tests are extremely useful as they allow emulsion manufacturers to accurately follow even small changes in emulsion properties. Plots of droplet size distribution and concentration as a function of time can be used to determine the kinetics of the instability process and to determine the shelf life of the product by setting upper and lower limits for both mean droplet size and concentration at each port. 

Fluorescence microspectrophotometry typically provides chemical information in three modes spectral characterization, constituent mapping in specimens, and kinetic measurements of enzyme systems or photobleaching. All three approaches assist in defining chemical composition and properties in situ and one or all may be incorporated into modem instruments. Software control of monochrometers allows precise analysis of absoiption and/or fluorescence emission characteristics in foods, and routine detailed spectral analysis of large numbers of food elements (e.g., cells, fibers, fat droplets, protein bodies, crystals, etc.) is accomplished easily. The limit to the number of applications is really only that which is imposed by the imagination - there are quite incredible numbers of reagents which are capable of selective fluorescence tagging of food components, and their application is as diverse as the variety of problems in the research laboratory. 

The emulsifying properties of these polymeric surfactants demonstrate that the chemical structure influences the kinetic behaviour of interfacial tension reduction. An increase of sulfopropyl moieties reduces the interfacial tension slower while an increase in 2-hydroxy-3-phenoxy propyl moieties reduces the interfacial tension faster. The ionic strength of the emulsion appears to increase the rate of tension reduction. The average droplet size of oil-in-water emulsions in presence of previously dissolved 2-hydroxy-3-phenoxy propyl sulfopropyl dextran is around 180 nm immediately after preparation and increases with time. The presence of ionic moieties appeared to facilitate emulsification at low polymer concentrations due to electrostatic repulsions between the oil droplets [229]. 

The physical chemical properties of the phases can influence droplet formation as well as their stability in the bulk. For example, the viscosity of the continuous phase influences both the shear stress at the membrane wall and the adsorption kinetics of the emulsifier. 

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