Effect of surface wettability on microfluidic EDGE emulsification

被引：10

作者：

Maan, Abid Aslam ^{[1
]}

Sahin, Sami ^{[1
]}

Mujawar, Liyakat Hamid ^{[2
]}

Boom, Remko ^{[1
]}

Schroen, Karin ^{[1
]}

机构：

[1] Wageningen Univ, Food Proc Engn Grp, NL-6703 HD Wageningen, Netherlands

[2] Wageningen Univ, Lab Phys Chem & Colloid Sci, NL-6703 HB Wageningen, Netherlands

来源：

JOURNAL OF COLLOID AND INTERFACE SCIENCE | 2013年 / 403卷

关键词：

EDGE systems; Contact angle; Pressure stability; Monodispersed emulsions; DROPLET FORMATION; MICROCHANNEL EMULSIFICATION; EMULSIONS; WATER;

D O I：

10.1016/j.jcis.2013.04.036

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：

The effect of wettability on microfluidic EDGE emulsification was investigated at dispersed phase contact angles between 90 degrees and 160 degrees. The highest contact angle (160 degrees) produced monodispersed emulsions with droplet size 5.0 mu m and coefficient of variation <10%; however, pressure stability was very low. This was greatly enhanced at contact angles <150 degrees; the plateaus filled completely, and the droplet generation frequencies increased up to a factor of 2.0 and 3.5 for Tween20 and Tween60 respectively at the same pressures. The emulsion became highly polydispersed at contact angles <100 degrees due to wetting with the dispersed phase. (C) 2013 Elsevier Inc. All rights reserved.

引用

页码：157 / 159

页数：3

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