Abstract
AbstractThere is a need to better understand the influence of shear flow on the crystallization of a molten oil phase in an oil/water emulsion due to its high relevance for industrial processes. The present study focuses on the influence of laminar shear flow on the crystallization kinetics of polydisperse n‐hexadecane‐in‐water emulsions. The investigation was carried out by rheo‐nuclear magnetic resonance (NMR) spectroscopy in a Taylor‐Couette geometry. An accelerating impact of the shear rate on the overall crystallization kinetics was verified. This effect stems from an increase of the collision frequency of already crystallized droplets with not yet crystallized droplets. Nevertheless, the collision efficiency decreased with higher shear rate.
Highlights
1.1 Emulsion CrystallizationMelt emulsions are produced and often stored under the influence of a flow field during industrial processes, e.g., in the chemical, pharmaceutical, and life science industry [1,2,3]
The present study focuses on the influence of laminar shear flow on the crystallization kinetics of polydisperse n-hexadecane-in-water emulsions
Mean shear rates of 0, 148, 222, and 296 s–1 were realized to quantify the influence of shear rates on crystallization
Summary
Melt emulsions are produced and often stored under the influence of a flow field during industrial processes, e.g., in the chemical, pharmaceutical, and life science industry [1,2,3] Such a flow field and its shear rates lead to interactions and collisions of liquid droplets with already crystallized particles. In-depth understanding of interactions and of the impact of collisions on crystallization provides opportunities for a better control of industrial processes and the product quality produced. It is well-known that crystallization of such droplets is highly statistical and exhibits peculiar behavior which ought to be controlled better. It is of great interest to investigate the possibility of collision-induced nucleation to increase the fraction of crystallized droplets of emulsions without extending the process time or decreasing the temperature, due to the less energy amount needed
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