Rheological behavior of fluorinated highly concentrated reverse emulsions with temperature

被引:40
作者
Langenfeld, A [1 ]
Schmitt, V [1 ]
Stébé, MJ [1 ]
机构
[1] Univ Nancy 1, Fac Sci, Lab Physicochim Colloides, CNRS,UMR 7565, F-54506 Vandoeuvre Nancy, France
关键词
concentrated emulsion; fluorinated surfactants; rheology; coalescence;
D O I
10.1006/jcis.1999.6427
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Reverse highly concentrated fluorinated emulsions exist in a large temperature domain (between 10 and 50 degrees C), The study of the phase behavior reveals that the continuous medium composition varied with the temperature. Highly concentrated emulsions behave as elastic solids. Monitoring the evolution of their elasticity with time as a function of temperature by rheology is an original way to characterize their aging. This method was used to get more insight into the modification of the behavior of polydisperse emulsions with temperature and time. The elastic modulus decreased exponentially with time in the range of temperatures studied. This was interpreted as a result of coalescence due to a single film rupture frequency which was independent of its thickness, This coalescence mechanism is thermally activated with an activation energy of 50 k(B)T. (C) 1999 Academic Press.
引用
收藏
页码:522 / 528
页数:7
相关论文
共 50 条
  • [41] Influence of vibration on structure-rheological properties of a highly concentrated suspension
    Ouriev, BN
    Uriev, NB
    MEASUREMENT SCIENCE AND TECHNOLOGY, 2005, 16 (08) : 1691 - 1700
  • [42] Rheological assessment of cohesive energy density of highly concentrated stereolithography suspensions
    Alazzawi, Mustafa K.
    Rohn, Charles L.
    Beyoglu, Berra
    Haber, Richard A.
    CERAMICS INTERNATIONAL, 2020, 46 (06) : 8473 - 8477
  • [43] Rheological and syringeability properties of highly concentrated human polyclonal immunoglobulin solutions
    Burckbuchler, V.
    Mekhloufi, G.
    Giteau, A. Paillard
    Grossiord, J. L.
    Huille, S.
    Agnely, F.
    EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS, 2010, 76 (03) : 351 - 356
  • [45] Competitive adsorption of protein and surfactants in highly concentrated emulsions: effect on coalescence mechanisms
    van Aken, GA
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2003, 213 (2-3) : 209 - 219
  • [46] Interfacial behavior of oil/oil and oil/water soluble binary surfactants and their effect on stability of highly concentrated W/O emulsions
    Sanatkaran, Neda
    Masalova, Irina
    COLLOID JOURNAL, 2015, 77 (01) : 77 - 81
  • [47] Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure
    Ana Paula Batista
    Anabela Raymundo
    Isabel Sousa
    José Empis
    José Maria Franco
    Food Biophysics, 2006, 1 : 216 - 227
  • [48] Colored food emulsions - Implications of pigment addition on the rheological behavior and microstructure
    Batista, Ana Paula
    Raymundo, Anabela
    Sousa, Isabel
    Empis, Jose
    Franco, Jose Maria
    FOOD BIOPHYSICS, 2006, 1 (04) : 216 - 227
  • [49] Rheological study of the behavior of water-in-oil emulsions of heavy oils
    Neto, Dorval M. C.
    Sad, Cristina M. S.
    Silva, Mayara
    Santos, Francine D.
    Pereira, Laine B.
    Corona, Rayane R. B.
    Silva, Samantha R. C.
    Bassane, Joao F. P.
    Castro, Eustaquio V. R.
    Filgueiras, Paulo R.
    Romao, Wanderson
    Lacerda Jr, Valdemar
    JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING, 2019, 173 : 1323 - 1331
  • [50] RHEOLOGICAL BEHAVIOR OF SURFACTANT-FLOCCULATED WATER-IN-OIL EMULSIONS
    PAL, R
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 1993, 71 (02) : 173 - 185