Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 498709
Title Interfacial tension measured at high expansion rates and within milliseconds using microfluidics
Author(s) Muijlwijk, Kelly; Hinderink, Emma; Ershov, Dmitry; Berton-Carabin, Claire; Schroën, Karin
Source Journal of Colloid and Interface Science 470 (2016). - ISSN 0021-9797 - p. 71 - 79.
Department(s) Food Process Engineering
Physical Chemistry and Soft Matter
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Adsorption - Dynamic mass transfer - Emulsion - Interfacial tension - Microfluidics - Oil-water interface - Sodium dodecylsulfate - Surfactant

To understand droplet formation and stabilisation, technologies are needed to measure interfacial tension at micrometer range and millisecond scale. In this paper, microtechnology is used, and that allows us to access these ranges and derive a model for surfactant free systems. The predicting power of the model was tested, and we found that it can be used to accurately (validated with >60 experiments) describe droplet size for a wide range of flow rates, interfacial tensions, and continuous phase viscosities.The model was used next to determine interfacial tensions in a system with hexadecane and sodium dodecylsulfate (SDS) solutions, and it was found that the model can be used for droplet formation times ranging from 0.4 to 9.4 ms while using a wide range of process conditions.The method described here differs greatly from standard dynamic interfacial tension methods that use quiescent, mostly diffusion-limited situations. The effects that we measured are much faster due to enhanced mass transfer; this allows us to assess the typical time scales used in industrial emulsification devices.

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