Development of microstructure and evolution of rheological characteristics of a highly concentrated emulsion during emulsification

被引：14

作者：

Sharu, B. K. ^{[1
]}

Simon, George P. ^{[2
]}

Cheng, Wenlong ^{[3
]}

Zank, Johann ^{[4
]}

Bhattacharyya, Arup R. ^{[5
]}

机构：

[1] Indian Inst Technol, IITB Monash Res Acad, Bombay 400076, Maharashtra, India

[2] Monash Univ, Dept Mat Engn, Clayton, Vic 3800, Australia

[3] Monash Univ, Dept Chem Engn, Clayton, Vic 3800, Australia

[4] Orica Australia Pty Ltd, Kurri Kurri, NSW 2327, Australia

[5] Indian Inst Technol, Dept Met Engn & Mat Sci, Bombay 400076, Maharashtra, India

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2017年 / 532卷

关键词：

Highly concentrated emulsions; Emulsion explosives; Microstructure; Confocal microscopy; Emulsion rheology; PROTEIN-STABILIZED EMULSIONS; PHASE-RATIO EMULSIONS; IN-OIL EMULSIONS; DROPLET SIZE; YIELD-STRESS; COMPRESSED EMULSIONS; GEL EMULSIONS; W/O EMULSIONS; O/W EMULSIONS; FLOW;

D O I：

10.1016/j.colsurfa.2017.04.070

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 refining characteristics of the highly concentrated water-in-oil emulsion, which are used as `emulsion precursors' for the preparation of emulsion explosives, were investigated to elucidate the manner in which the refining time influences its microstructure and rheological behaviour. The development of microstructure at various stages of the emulsification process has been studied in detail and an empirical correlation between the characteristic droplet size and refining time has been proposed. The evolution of rheological characteristics of the emulsion during the microstructure refinement has been investigated through different protocols of the dynamic and steady-state rheology. An extended refining led to a finer microstructure and resulted in an increase in the elastic modulus, yield stress and viscosity of the emulsion. The droplet size dependency of the elasticity and the yield stress during the refining have also been discussed. The network structure of the dispersed phase, the droplet size and the corresponding interdroplet interactions all govern the rheological characteristics of the final emulsion.

引用

页码：342 / 350

页数：9

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