Drop deformation dynamics and gel kinetics in a co-flowing water-in-oil system.
Drop deformation and superimposed gel kinetics were studied in a fast continuous-flow process for a water-in-oil system. Highly monodisperse drops were generated in a double capillary and then deformed passing through a narrowing rectangular channel geometry. Nongelling deformation experiments were used to establish the process and compare it with existing theories. Thereafter, temperature induced drop gelation was included to study its effect on deformation and gel kinetics on short timescales and at high temperature gradients. The disperse phase was a kappa-carrageenan solution with additional sodium and potassium ions for gelation experiments. Sunflower oil was used for the continuous phases. Nongelling experiments showed that shear forces are able to deform drops into ellipsoids. A comparison with the small deformation theory by Taylor was surprisingly good even when drop deformation and flow conditions were not in steady state. Superimposed gelation on the deformation process showed clearly the impact of the altered rheological properties of the dispersed and continuous phase. Deformation first increased on cooling the continuous phase until the onset of gel formation, where a pronounced decrease in deformation due to increasing droplet viscosity/viscoelasticity was observed. Drop deformation analyses were then used to detect differences in gelation kinetics at high cooling rate within process times as short as 1.8 s.
Walther
Bernhard
B
SIK, The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Göteborg, Sweden.
Cramer
Carsten
C
Tiemeyer
Armin
A
Hamberg
Lars
L
Fischer
Peter
P
Windhab
Erich J
EJ
Hermansson
Anne-Marie
AM
D002351:Carrageenan / Q000737:chemistry; D005782:Gels; D007700:Kinetics; D044085:Microfluidics / Q000379:methods; D009821:Oils / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry*
D005782:Gels; D009821:Oils; D014867:Water; D002351:Carrageenan