Surface Marangoni effect

In a foam where the films ate iaterconnected the related time-dependent Marangoni effect is mote relevant. A similar restoring force to expansion results because of transient decreases ia surface concentration (iacteases ia surface tension) caused by the finite rate of surfactant adsorption at the surface. 

Information on the coefficients is relatively undeveloped. They are evidently strongly influenced by rate of drop coalescence and breakup, presence of surface-active agents, interfacial turbulence (Marangoni effect), drop-size distribution, and the like, none of which can be effectively evaluated at this time. 

Increase adhesion tension. Maximize surface tension. Minimize contact angle. Alter surfactant concentration or type to maximize adhesion tension and minimize Marangoni effects. Precoat powder with wettahle monolayers, e.g., coatings or steam. Control impurity levels in particle formation. Alter crystal hahit in particle formation. Minimize surface roughness in milhng. 

A is the area of the surface. In a foam, where the surfaces are interconnected, the time-dependent Marangoni effect is important. A restoring force corresponding to the Gibbs elasticity will appear, because only a finite rate of absorption of the surface-active agent, which decreases the surface tension, can take place on the expansion and contraction of a foam. Thus the Marangoni effect is a kinetic effect. 

An absence of the Gibbs-Marangoni effect is the main reason why pure liquids do not foam. It is also interesting, in this respect, to observe that foams from moderately concentrated solutions of soaps, detergents, etc., tend to be less stable than those formed from more dilute solutions. With the more concentrated solutions, the increase in surface tension which results from local thinning is more rapidly nullified by diffusion of surfactant from the bulk solution. The opposition to fluctuations in film thickness by corresponding fluctuations in surface tension is, therefore, less effective. 

The principles of colloid stability, including DLVO theory, disjoining pressure, the Marangoni effect, surface viscosity, and steric stabilization, can be usefully applied to many food systems [291,293], Walstra [291] provides some examples of DLVO calculations, steric stabilization and bridging flocculation for food colloid systems. 

While interfacial contaminants tend to reduce the mass transfer coefficients by causing the droplets to be stagnant rather than circulating, another surface effect may enhance mass transfer. This is the Marangoni effect, whereby local variations in interfacial tension due to the mass transfer process itself can create rapid motions (interfacial turbulence) at the interface. 

In the case where foam instability is desirable, it is essential to choose surfactants that weaken the Gibbs-Marangoni effect. A more surface-active material such as a poly(alkyl) siloxane is added to destabilize the foam. The siloxane surfactant adsorbs preferentially at the air/liquid interface, thus displacing the original surfactant that stabilizes the foam. In many cases, the siloxane surfactant is produced as an emulsion which also contains hydrophobic silica particles. This combination produces a synergetic effect for foam breaking. 

Cellular foam occurs at low vapor velocities in small columns, where the wall provides foam stabilization. It occurs with some systems or tray designs but not with others and is promoted by surface tension effects such as the Marangoni effect (99). Cellular foam is uncommon in industrial columns. The foam that causes problems in industrial installations is mobile foam, where the bubbles are in turbulent motion. Mobile foam is associated with the froth and emulsion regimes. Cellular foam is encountered in bench-scale and pilot-scale columns. If cellular foam occurs in the test unit, caution is required when scaling up the results. 

Surface tension effects have frequently been used to explain observed composition effects (164,187,189) or discrepancies between theory and experiment (146). Zuiderweg (146) and Dribika and Biddulph (169) argue that the Marangoni effect (Sec. 6.4.4) stabilizes the froth and therefore enhances efficiency. The enhancement is related to... 

Marangoni streaming — A -> surface tension gradient (due to local temperature or composition variation) induces a convection effect. Marangoni effects [i, ii] occur at liquid-gas or at liquid-liquid interfaces and result in convection or streaming in the liquid adjacent to the interface. See also -> polarographic maximum. 

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