title: I. Creaming Behavior.
abstract: We report an experimental investigation on the creaming behavior of flocculated, polydisperse, oil-in-water emulsions. Flocculation is by addition of a depletion flocculant, the polymer hydroxyethylcellulose (HEC), at a range of concentrations. The creaming behavior is dependent on the oil volume fraction and polymer concentration. At low concentrations of HEC, the droplets cream either individually or in two populations, a flocculated phase, and a coexistent phase of individual droplets. At higher HEC concentrations, the droplets appear to cream as a single entity, with a sharp lower boundary, separating the region with droplets from a clear serum at the base of the container. In these emulsions, and in some of the coexistent ones, there is a significant delay before creaming starts. Once started they cream at a constant rate. We have identified the continuous phase viscosity as a major factor. The aim of this work is to elucidate the mechanisms underlying the delay before creaming. We propose that as soon as they flocculate, the emulsions form space-filling structures, which slowly rearrange until channels are formed that allow the flow of bulk continuous phase to the base of the container. Scaling arguments are presented that suggest the delay could be related to the single-droplet diffusion rate. Copyright 1998 Academic Press.
authors.affiliation: Institute of Food Research, Norwich Research Park, Norwich, Norfolk, NR4 7UA, United Kingdom
authors.initials: P
authors.lastname: Manoj
authors.initials: AJ
authors.lastname: Fillery-Travis
authors.initials: AD
authors.lastname: Watson
authors.initials: DJ
authors.lastname: Hibberd
authors.initials: MM
authors.lastname: Robins