Effect of interfacial tension on the dynamic behavior of droplet formation during microchannel emulsification.
Microchannel (MC) emulsification is a novel technique for producing monodisperse emulsions. In this study, we investigated the effect of interfacial tension on the dynamic behavior of droplet formation with various surfactant concentrations. Interfacial tension did not affect the resultant droplet diameter in lower flow velocity ranges, but it did affect the time-scale parameters. These results were interpreted using the droplet formation mechanism reported in our previous study. At surfactant concentrations below 0.3%, the emulsification behavior was differed from that at higher surfactant concentrations. An analysis of diffusional transfer indicated that dynamic interfacial tension affects the emulsification behavior at lower surfactant concentrations. Dynamic interfacial tension that exceeded the equilibrium value led to a shorter detachment time. This resulted in stable droplet formation of monodispersed emulsions by spontaneous transformation, even at flow velocities above the predicted critical flow velocity. A previous study predicted that the droplet formation would become unstable and polydispersed larger droplets would form over critical flow velocity. Wetting of the MC with the dispersed phase at lower surfactant concentrations induced formation of larger polydispersed droplets at high flow velocities.
Sugiura
Shinji
S
National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan.
Nakajima
Mitsutoshi
M
Oda
Tatsuya
T
Satake
Mitsuo
M
Seki
Minoru
M