Abstract
Abstract The average droplet diameter of an oil-in-water emulsion was measured to determine what effect the viscosities of the oil phase and water phase have on the efficiency of homogenization. The dispersed phase viscosity was adjusted by blending two oils, Castor Oil and Corn Oil, which have high and low viscosities. The continuous phase viscosity was adjusted by adding corn syrup to water. The efficiency of homogenization decreases when the oil phase viscosity increases. A mathematical expression is derived which reveals how the parameters of viscosity and homogenizing pressure affect emulsion quality. The homogenizing efficiency decreases by a small amount as continuous phase viscosity increases, but the efficiency then remains constant over a broad viscosity range. The results of the viscosity tests do not verify any one theory of homogenization, but they do correspond to the trends predicted by turbulence and cavitation theory.
Published Version
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