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Using the Surface Evolver to model droplet formation processes in membrane emulsification

In English

Författare

Summary, in English

A model was developed to describe the droplet formation mechanism in membrane emulsification from the point of view of Gibbs free energy with the help of the Surface Evolver, which is an interactive finite element program for the study of interfaces shaped by Surface tension. A program to test the model was written and run which allows the user to track the droplet shape as it grows, to identify the point of instability due to free energy, and thus predict droplet size. The inputs of the program are pore geometry, oil-aqueous phase interfacial tension, and contact angle. The model reasonably predicted droplet sizes for oblong-shaped pores under quiescent conditions where the force balance approach is not applicable. The model was validated against experimental conditions from the literature where the average error of the predictions compared to the mean droplet sizes was 8%. (C) 2004 Elsevier Inc. All rights reserved.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2004

Språk

Engelska

Sidor

175-185

Publikation/Tidskrift/Serie

Journal of Colloid and Interface Science

Volym

279

Issue

1

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

  • Surface Evolver
  • Membrane emulsification
  • Gibbs free energy
  • Modelling
  • Droplet formation

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1095-7103