Decrease In Droplet Size Research Articles

The Influence of Coaxial Ultrasound on the Droplet Transfer of High Nitrogen Steel GMAW Process

The nitrogen bubble bursting phenomenon during the welding process of high nitrogen steel (HNS) can lead to unstable droplet transfer and welding process, reducing the quality of weld formation. In this study, a novel approach, ultrasonic-assisted gas metal arc welding (U-GMAW), is proposed to suppress the escape of nitrogen gas during droplet transfer. This study investigates the influence of ultrasound on the metal transfer process during two distinct metal transfer modes: short-circuiting and droplet transfer. Ultrasound has a significant effect on the welding process; as ultrasonic power increases, both the arc length and droplet size decrease, while the droplet transfer frequency increases and the electrical signal stabilizes. Under the experimental conditions of this study, ultrasound has the most effective improvement on the metal transfer behavior when the ultrasonic power reaches 2 kW. Ultrasound enhances the stability of the droplet transfer process, making U-GMAW an effective and novel approach for controlling the droplet transfer behavior of high nitrogen steel.

Research on the gravity sedimentation law of watery crude oil in large oil tanks

ABSTRACT Based on field survey data, a numerical simulation method that combines an indoor settling experiment with the Mixture multiphase flow model and the Population Balance Model (PBM) was adopted in this article to study and analyze the sedimentation law of water-containing crude oil in a tank under different initial particle sizes and different continuous-phase viscosities. The results indicate that the maximum error in the comparison of the water content changes at different positions in the sedimentation cylinder after 1 h with experimental values is approximately 8.34%, confirming the precision of the developed settling model. When the initial particle size of liquid droplets in the tank increases from 8 μm to 64 μm, the maximum water content in the tank increases by 1.115%, and the magnitude of the increase in the average droplet size decreases by 90%. As the viscosity of the oil increases (from 35.26 mPa · s to 77.77 mPa · s), the maximum water content in the tank decreases by 1.331%, while the height of the stable water content region increases by 13.2%.

The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels

In this study, we investigated the effects of whey protein isolate fibril systems (WPF) and soy protein isolate fibril systems (SPF) combined with fish gelatin (FG) on the formation of emulsion gels. The aim was to evaluate how the origin and concentration of these fibril systems influence the structural, interfacial, and rheological properties of FG-stabilized emulsion gels, as well as their impact on creaming stability. FG was mixed with varying concentrations (0–2%) of WPF and SPF at pH 7, forming electrostatic complexes due to the opposite charge interactions between FG and the protein fibril dispersions. The results revealed that adding WPF and SPF increased surface hydrophobicity and enhanced interfacial activity. Increasing WPF concentrations led to a gradual decrease in emulsion droplet size owing to the increased absorbed protein content at the interface. Additionally, there was a significant improvement in the storage modulus of the emulsion gels. Conversely, introducing a small amount (0.1%) of SPF to FG increased the particle size, suggesting potential coalescence, but further increases in SPF concentration considerably reduced the particle size. Furthermore, SPF enhanced the viscoelasticity at lower concentrations, possibly due to a more uniform distribution within the continuous phase. However, excess SPF reduced the storage modulus of the emulsion gels. Our study provides valuable theoretical insights for the application of protein fibril systems in emulsion gel systems.

Experimental study on in-situ emulsification of heavy oil in porous media

Under the strategic goal of “dual-carbon”, reducing oil viscosity by in-situ emulsification using chemical method has become a new direction for high-efficiency and low-carbon development of heavy oil reservoirs. This technology can transform the originally immovable heavy oil into movable dispersed oil droplets through in-situ emulsification, and thus enhances heavy oil recovery. However, there is still a lack of sufficient understanding about the characteristics and influencing laws of in-situ emulsification of heavy oil in porous media. So, this paper carried out experimental studies on in-situ emulsification and influencing factors for heavy oil in porous media. The results show that, due to the transport and adsorption loss of viscosity reducer in porous media, the emulsification area expands gradually from the inlet to the outlet. At the same sampling position, with the increase of injection volume, the dispersed oil droplet size decreases, the distribution density increases, and the color of produced liquid changes from light yellow to dark brown. Under the same injection volume, the closer to the outlet, the smaller the particle size of the dispersed oil droplets and the higher the distribution density, which is resulted from the shearing effect of the porous media. With the increase of injection rate, the hydrodynamic shear effect is enhanced, so the in-situ emulsification of heavy oil starts earlier and the emulsification oil ratio curves have a higher slope and distribute more densely. With the increase of agent concentration, the adsorbed number of viscosity reducer molecules on the oil–water interface is increased, making it easier to emulsify the remaining oil. With the increase of pre-conversion oil recovery, the remaining oil in the porous media is more dispersed and the oil–water contact surface increases, so the emulsification is easier and the percentage of dispersed oil droplets in the produced oil phase increases. The research results based on sampling analysis deepen our understanding on in-situ emulsification of heavy oil in porous media, which provides valuable reference for designing suitable viscosity reducer agent and effectively enhancing heavy oil recovery in the future.

The Influence of pH on the Emulsification Properties of Heated Whey Protein-Pectin Complexes.

Interactions between proteins and polysaccharides could improve protein functional properties. Most studies focus on the formation of complex coacervates at pHs < pI. Much less attention has been given to the interactions at pHs > pI, especially when the mixtures are heated. The objective of this study was to investigate the emulsification properties of heated whey protein isolate (WPI) and pectin complexes formed at near neutral pHs. Heated soluble complexes (Cpxs) were formed by heating mixed WPI (3 wt% protein) and pectin (0 to 0.60 wt%) at pH 6.0, 6.5, or 7.0 at 85 °C for 30 min. Emulsions (5 wt% oil, 0.5 wt% protein, and pH 5.5) were characterized by measuring droplet size, zeta potential, rheological properties, and creaming stability. The results showed that, regardless of heating pH, Cpxs formed more stable emulsions with significantly smaller droplet sizes, higher negative charges, and less shear-thinning behavior in comparison to emulsions stabilized by heated WPI (p < 0.05). At fixed pectin concentrations, the emulsions stabilized by Cpx formed at pH 7.0 were the most stable. Increasing pectin concentrations led to a decrease in mean droplet sizes and an increase in negative charge. Maximum stability was achieved with the emulsion stabilized by Cpx formed with 0.60 wt% pectin at pH 7.0. The formation of Cpxs under proper conditions will allow for the utilization of WPI in a wider range of applications and fulfill the consumer need for clean label food products.

Enhanced stability of encapsulated lemongrass essential oil in chitosan-gelatin and pectin-gelatin biopolymer matrices containing ZnO nanoparticles

The use of essential oils is widespread in various fields such as pharmacy, pest control, and active packaging. However, their instability and short-term effects require methods to enhance their durability and effectiveness. Encapsulation in biopolymer matrices appears to be a promising approach due to the environmental safety and cost-effectiveness of such formulations. In this study, different oil-in-water emulsions were prepared by mixing chitosan-gelatin (C-G) or pectin-gelatin (P-G) solutions with lemongrass essential oil (LG). ZnO NPs were used as an additional active component. Encapsulation in biopolymer matrices resulted in stable emulsions with a significantly slower release of LG, and ZnO NPs further suppressed LG release, particularly in the P-G emulsion. They also contributed to the stability of the emulsions and a decrease in the average droplet size of LG. Furthermore, the presence of LG and ZnO NPs improved the smoothness of the films prepared from the emulsions and dispersions using the casting technique. SEM/EDS analysis confirmed the homogeneous distribution of ZnO NPs in both C-G and P-G films. By adjusting the type and content of the biopolymers and NPs, such emulsions could be effectively utilized in various applications where controlled release of active components is required.

Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate

A compact antioxidant interfacial layer was fabricated by combining phosphorylation treatment with protocatechuic acid (PA) copolymerization to enhance the physical and oxidative stability of high internal phase emulsions (HIPEs) prepared using perilla protein isolate (PPI). The covalent binding between PPI and phosphate groups induced conformational changes, facilitating the interaction between PPI and PA. The formed phosphorylated PPI-PA conjugates (LPPI-PA) exhibited a reduced particle size of 196.75 nm, promoting their adsorption at the interface. HIPEs prepared by LPPI-PA conjugates showed higher storage stability due to decreased droplet size, increased interfacial protein adsorption content (90.48%), and the formation of an interconnected network within the system. Additionally, the combination of LPPI and PA anchored PA to the interface, significantly inhibiting lipid oxidation in HIPEs as evidenced by low levels of lipid hydroperoxide (30.33 μmol/g oil) and malondialdehyde (379.34 nmol/g oil). This study holds significant implications for improving the stability of HIPEs.

Role of oil droplet size on dynamic pore wetting of active carbon and particle-bubble interaction: New inspiration for enhancing the porous mineral floatability

The dynamic pore wetting plays a vital role in the flotation separation process of porous mineral particles, such as low-rank coal, fly ash and chrysocolla, etc. This paper investigated the dynamic pore wetting behavior of active carbon particles in the water-oil emulsion by 1H low-field nuclear magnetic resonance (1H LF-NMR). The influence of oil droplet size on pore wetting process was revealed. The change in the surface properties of particles before and after wetting was analyzed by contact angle and FTIR measurements. The particle-bubble attachment process in the emulsion and pure water was compared. The total pore wetting percentage of active carbon had a first-order kinetic relationship with the wetting time. The emulsion was beneficial to decrease the pore wetting percentage of particles compared with water. And the pore wetting percentage decreased with the decrease of oil droplet size in emulsion. The pores were easily filled by the oil droplet with small size and the hydrophobicity of sample surface was improved, which prevented the subsequent pore wetting by water. As a result, the detachment force of particle-bubble was increased with the help of micro-oil droplets. This work attempts to provide a new inspiration for the study of porous mineral flotation.

Chickpea protein stabilized Pickering emulsions: As a novel mayonnaise substitute

This study investigates the characteristics of chickpea protein-stabilized Pickering emulsion transformed into a mayonnaise-like product, and examines the effects of altering the oil phase (65–73%) and high-pressure homogenization (0–300 Bar) on its appearance, rheological properties, thixotropy, particle size distribution, and freeze-thaw stability. The results reveal that with an increase in oil phase content or homogenization pressure, the chickpea protein emulsion undergoes a transition from an unstable to a densely packed state, exhibiting gel-like behavior with a significant rise in viscoelasticity and a gradual reduction in particle size. Augmenting the oil phase leads to a decrease in protein chain length and oil droplet size. Within the experimental range, when the chickpea protein content is 5%, and the oil phase is 69%, or when the oil phase is 65% with a homogenization pressure of 40 Bar, the emulsion demonstrates an optimal appearance and rheological properties closely resembling commercial mayonnaise products. This achievement represents a significant milestone in formulating emulsions that closely mimic the characteristics of prevalent mayonnaise products in the market.

Interfacial multilayer self-assembly of protein and polysaccharides: Ultrasonic regulation, stability and application in delivery lutein

In this study, the layer-by-layer adsorption behavior of sodium caseinate, pectin, and chitosan on the oil-water interface was illustrated using multi-frequency ultrasound. We investigated the impact of ultrasound on various factors, such as particle size, zeta potential, and interfacial protein/polysaccharide concentration. It was observed that ultrasound has significantly decreased droplet size and increased the surface area at the interface, hence promoting the adsorption of protein/polysaccharide. In the sonicated multilayer emulsion, the concentrations of interface proteins, pectin, and chitosan increased to 84.82 %, 90.49 %, and 83.31 %, respectively. The findings of the study indicated that the application of ultrasonic treatment had a significant impact on the emulsion's surface charge and the prevention of droplet aggregation. As a result, the stability of the emulsion system, including its resistance to salt, temperature, and storage conditions, has been significantly improved. Moreover, the emulsion showed an increase in the retention rate of lutein by 21.88 % after a high-temperature water bath and by 19.35 % after UV irradiation. Certainly, the multilayer emulsion treated with ultrasound demonstrated a superior and prolonged releasing behavior. These findings demonstrated the suitability of the ultrasound treatment for the preparation of emulsions to deliver bioactive compounds.

Unveiling the Molecular Dynamics, Anticancer Activity, and Stability of Spearmint Oil Nanoemulsions with Triglycerides.

Although spearmint oil (SMO) has various pharmacological properties, especially for cancer treatment, its low water solubility results in poor bioavailability. This limits its application as a medicine. One possible solution is to the use of SMO in the form of nanoemulsion, which has already been shown to have anticancer effects. However, the mechanism of SMO nanoemulsion formation remains unclear. The objective of this study was to use molecular dynamics (MD) for clarifying the formation of SMO nanoemulsion with triglycerides (trilaurin, tripalmitin, and triolein) and Cremophor RH40 (PCO40). Nanoemulsions with different SMO:triglyceride ratios and triglyceride types were prepared and analyzed for anticancer activity, droplet size, droplet morphology, and stability. Despite switching the type of carrier oil, SMO nanoemulsions retained strong anticancer effects. A ratio of 80SMO:20triglycerides produced the smallest droplets (<100 nm) and exhibited excellent physical stability after a temperature cycling test. MD simulations showed that polyoxyethylenes of PCO40 are located at the water interface, stabilizing the emulsion structure in an egglike layer. Droplet size correlated with triglyceride concentration, which was consistent with the experimental findings. Decreasing triglyceride content, except for the 90SMO:10triglyceride ratio, led to a decrease in droplet sizes. Hydrogen bond analysis identified interactions between triglyceride-PCO40 and carvone-PCO40. Geometry analysis showed PCO40 had an "L-like" shape, which maximizes the hydrophilic interfaces. These findings highlight the value of MD simulations in understanding the formation mechanism of SMO and triglyceride nanoemulsions. In addition, it might also be beneficial to use MD simulations before the experiment to select the potential composition for nanoemulsions, especially essential oil nanoemulsions.

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins.

Walnuts are high in protein content and rich in nutrients and are susceptible to oxidation during production and processing, leading to a decrease in the stability of walnut protein emulsions. In this paper, the effect of alkyl peroxyl radical oxidation on the stability of walnut protein emulsions is investigated. With the increase of 2,2-azobis (2-methylpropionamidine) dihydrochloride (AAPH) concentration, both its protein and fat were oxidized to different degrees, and the droplets of the emulsion were first dispersed and then aggregated as seen from the laser confocal, and the stability of walnut protein emulsion was best at the AAPH concentration of 0.2 mmol/L. In addition to this, the adsorption rate of adsorbed proteins showed a decreasing and then an increasing trend with the increase in the oxidized concentration. The results showed that moderate oxidation (AAPH concentration: 0-0.2 mmol/L) promoted an increase in protein flexibility and a decrease in the protein interfacial tension, leading to the decrease in emulsion droplet size and the increase of walnut protein emulsion stability, and excessive oxidation (AAPH concentration: 1-25 mmmol/L) weakened protein flexibility and electrostatic repulsion, making the walnut protein emulsion less stable. The results of this study provide theoretical references for the quality control of walnut protein emulsions.

Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics

Lipid oxidation in emulsions is hypothesised to increase with decreasing droplet size, as this increases the specific oil–water interfacial area, where lipid oxidation is expected to be initiated. In literature, however, contradictory results have been reported, which can be caused by confounding factors such as the oil droplet polydispersity and the distribution of components between the available phases. In this work, monodisperse surfactant-stabilised emulsions with highly controlled droplet sizes of 4.7, 9.1, and 26 µm were produced by microfluidic emulsification. We show that lipid oxidation increases with decreasing droplet size, which we ascribe to the increased contact area between lipids and continuous phase prooxidants. Besides, a significant amount of oxygen was consumed by oxidation of the surfactant itself (Tween 20), an effect that also increased with decreasing droplet size. These insights substantiate the importance of controlling droplet size for improving the oxidative stability of emulsions.

Liquid dispersion behaviors in a rotating packed bed with different packing arrangements: A comparison study

Wire mesh packing is widely used in the rotating packed bed (RPB). Packing arrangements have been proven to influence the mass transfer of an RPB. However, the liquid dispersion behaviors including dispersion characteristics and mechanisms for packing with different arrangements require further study. In this work, the dispersion behaviors of wire mesh packing with coiled and concentric arrangements were compared. An in-situ Doppler optical probe method was firstly employed to obtain fundamental parameters of liquid dispersion characteristics, such as the Sauter mean diameter, size distribution, and velocity of liquid droplets. The obtained results showed that the coiled arrangement was conducive to generating droplets with large velocity and narrow size distribution owing to the capturing and spreading of liquid inside the packing, while the concentric arrangement was beneficial in decreasing droplet size due to the shearing and carrying actions of the packing. Based on the optimization of liquid dispersion, the max and average reductions of d32 were 34.8% and 19.0% for packing with concentric arrangement than a coiled one. Further comparison results of dispersion characteristics indicated that the optimized concentric arrangement with 3 layers could provide better liquid dispersion than that of a coiled one with around 20 layers.

Thermodynamic analysis of nano-electrospray induced gas jets

Nano-electrospray (nES) produces a plume of charged liquid droplets which have drag interactions with the surrounding gas after they are emitted from a source capillary. The resulting induced gas flow has often been considered unimportant, but we have demonstrated that a gas microjet of significant velocity up to 10s of m/s can be produced. In this work we present a thermodynamic framework that enables analysis of gas jet generation from electrosprays and introduce the important metrics for such analysis, effectiveness (a measure of momentum transfer from the electrosprayed aerosol to gas) and efficiency (a measure of energy conversion from electrical energy generating the electrospray to gas kinetic energy). This analytical framework is applicable to any two-phase flows consisting of discrete conservative-force-driven particles which exchange momentum with an inert, otherwise quiescent fluid medium to yield a co-flowing two-phase jet. We apply this framework to sprays of water from nano-electrospray emitters to demonstrate that increasing the applied electrical potential difference, increasing liquid mass flowrate, and decreasing droplet size all can increase electrospray induced gas jet strength, but only the latter two do so while also increasing the momentum transfer effectiveness and energy conversion efficiency.

Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation

The different modified cassava starches (MCS) obtained by either single or dual modifications with cross-linking (CL) and octenylsuccinylation (OS), including 2%CL, 3%OS, 2%CL-3%OS, and 3%OS-2%CL, were used to stabilize soybean oil-in-water emulsions (oil content 10% (w/w)) at a concentration of 4.5% (w/w) compared to native cassava starch (NCS) and their physical properties and in-vitro gastrointestinal digestion were investigated. The emulsions stabilized with NCS and 2%CL-MCS had larger oil droplet sizes, higher viscosity, and lower negative charge than the emulsions stabilized by single- or dual-MCS with 3%OS. All MCS-stabilized emulsions showed a higher emulsion stability against creaming than the NCS-stabilized emulsion. Under a simulated gastrointestinal tract, all 3%OS-MCS promoted droplet flocculation, while the less ionic NCS and the 2%CL-MCS showed a decrease in droplet size after passing through the mouth and stomach stages. The lipid digestion rate of emulsions stabilized with different MCS and NCS followed the following order: 3%OS >2%CL-3%OS > 3%OS-2%CL > 2%CL > NCS. The NCS- and 2%CL-stabilized emulsions had a lower lipid digestion rate, possibly due to the larger droplet sizes and higher viscosity of the initial emulsions, which delays access of lipase enzymes to lipid droplet surfaces, compared to all 3%OS-MCS-stabilized emulsions.

Abnormal condensation of water vapour at ambient temperature.

The homogeneous condensation of water vapor at ambient temperature is studied using molecular dynamics simulation. We reveal that there is a droplet size at the nanoscale where water droplets can be stabilized in the condensation process. Our simulations show that the growth of water droplets is dominated by collision and coagulation between small water droplets after nucleation. This process is found to be accompanied by exceptionally fast evaporation such that droplet growth is balanced by evaporation when water droplets grow to a critical size, approximately 12.5 Å in radius, reaching a stable size distribution. The extremely high evaporation rate is attributed to the curvature dependence of surface tension. Surface tension shows a significant decrease with decreasing droplet size below 20 Å, which causes the total free energy of nanoscaled water droplets to rise after collision and coagulation. Consequently, water droplets have to shrink via fast evaporation. The curvature dependence of surface tension is related to the dielectric ordering of water molecules near the surface of water droplets. Owing to fast evaporation, secondary condensation occurs, and many small water clusters form, ultimately exhibiting a bimodal distribution of water-droplet size.

Droplet size affects the degree of separation between fluorescence-positive and fluorescence-negative droplet populations in droplet digital PCR.

In droplet digital polymerase chain reaction (ddPCR) tests, a single sample solution is divided into many water-in-oil droplets. At the endpoint of PCR amplification, individual droplets are classified as either fluorescence-positive (FL(+)) or fluorescence-negative (FL(-)) droplets based upon their fluorescence amplitudes. Populations of FL(+) and FL(-) droplets can be seen in the histogram of fluorescence amplitude. The absolute copy number of a target molecule can be calculated from the fraction of FL(+) droplets relative to the total droplet number analyzed using Poisson statistics. It is crucial that the population of FL(+) droplets can be distinctly separated from that of the FL(-) droplets for accurately estimating the FL(+) droplet fraction and the absolute copy number. However, the distinct separation of the two populations is often impaired in actual ddPCR tests. Although many factors have been suggested to affect population separation, no study has addressed whether the droplet size influences the degree of separation. In this study, we compared the degrees of separation for ddPCR runs with three different droplet sizes. The experimental results showed an increasing degree of separation with decreasing droplet size. This discovery will potentially guide researchers to use smaller droplets in ddPCR to achieve higher accuracy and precision.

Controlling the size and adhesion of DNA droplets using surface- enriched DNA molecules.

Liquid droplets of biomolecules serve as organizers of the cellular interior and are of interest in biosensing and biomaterials applications. Here, we investigate means to tune the interfacial properties of a model biomolecular liquid consisting of multi-armed DNA 'nanostar' particles. We find that long DNA molecules that have binding affinity for the nanostars are preferentially enriched on the interface of nanostar droplets, thus acting as surfactants. Fluorescent measurements indicate that, in certain conditions, the interfacial density of the surfactant is around 20 per square micron, indicative of a sparse brush-like structure of the long, polymeric DNA. Increasing surfactant concentration leads to decreased droplet size, down to the sub-micron scale, consistent with droplet coalesence being impeded by the disjoining pressure created by the brush-like surfactant layer. Added DNA surfactant also keeps droplets from adhering to both hydrophobic and hydrophilic solid surfaces, apparently due to this same disjoining effect of the surfactant layer. We thus demonstrate control of the size and adhesive properties of droplets of a biomolecular liquid, with implications for basic biophysical understanding of such droplets, as well as for their applied use.

Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin

Multilayer emulsions stabilized by carob protein hydrolysate and pectin were evaluated for microencapsulation of linseed oil by spray drying. The protein was enzymatically hydrolyzed at 2, 4, 6, 8, and 10% degrees of hydrolysis (DH), aiming to modify its technofunctional properties. Enzymatic hydrolysis increased the protein solubility, mainly at a base pH (7–9), as well as the antioxidant capacity, reaching values up to 1.4 and 2.5 times greater than the non-hydrolyzed protein, for DPPH and ABTS assays, respectively. The isoelectric point and the emulsifying properties were reduced for DH > 2%. Multilayer emulsions of pectin-stabilized oil and protein hydrolysate DH 2% were evaluated. Multilayer emulsions displayed better characteristics regarding droplet size and stability, while the use of hydrolysates decreased droplet size and improved encapsulation efficiency. Therefore, using multilayer emulsions stabilized by carob protein hydrolysate can be an excellent strategy for linseed oil microencapsulation.