Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
(2025) KLTM06 20242Food Technology and Nutrition (M.Sc.)
- Abstract
- This work investigates the relationship between three different theoretical concepts related to the experimental values from this project. The first model includes critical micelle concentration (CMC) and surface tension. The second model incorporates surface dilational modulus with the amount of emulsifier. The third concept relates the Weber number, a dimensionless number which compares inertial forces to interfacial tension forces in a fluid system. A model that predicts breakup of droplets have shown to be inversely proportional to droplet size with an exponent of -0.6.
Experiments have been done to see how well it relates to the theory. The experiments consisted of three emulsifiers - Pluronic F127, Polysorbate 20 and sodium... (More) - This work investigates the relationship between three different theoretical concepts related to the experimental values from this project. The first model includes critical micelle concentration (CMC) and surface tension. The second model incorporates surface dilational modulus with the amount of emulsifier. The third concept relates the Weber number, a dimensionless number which compares inertial forces to interfacial tension forces in a fluid system. A model that predicts breakup of droplets have shown to be inversely proportional to droplet size with an exponent of -0.6.
Experiments have been done to see how well it relates to the theory. The experiments consisted of three emulsifiers - Pluronic F127, Polysorbate 20 and sodium caseinate mixed with a small amount of mygliol oil at six different rotational speeds for three minutes. The results showed that higher rotor speeds in high shear mixers generally led to smaller droplet sizes. At the lowest rotor speed there was a noticeable relationship between the amount of emulsifier and smaller droplet size, however this relationship was not consistent across all rotational speeds. (Less) - Popular Abstract
- Have you ever noticed what happens when you pour oil into a glass of water? At first, you will see oil droplets disperse in the water. In a short amount of time the two will separate into two distinct phases. In order to prevent this separation, an emulsifier can be added. An emulsifier is a substance that helps to prevent the droplets from merging back together. When this occurs, we have an emulsion. An emulsion is a mixture of tiny droplets of one liquid spread throughout another liquid that does not mix with it.
For emulsification to occur, two things are needed: an emulsifier and a certain amount of shear or agitation. An example of shear is stirring a spoon in a glass of water with oil. Another example of shear can be seen in the... (More) - Have you ever noticed what happens when you pour oil into a glass of water? At first, you will see oil droplets disperse in the water. In a short amount of time the two will separate into two distinct phases. In order to prevent this separation, an emulsifier can be added. An emulsifier is a substance that helps to prevent the droplets from merging back together. When this occurs, we have an emulsion. An emulsion is a mixture of tiny droplets of one liquid spread throughout another liquid that does not mix with it.
For emulsification to occur, two things are needed: an emulsifier and a certain amount of shear or agitation. An example of shear is stirring a spoon in a glass of water with oil. Another example of shear can be seen in the food industry, mixers are commonly used to create shear. Generally, the higher the shear (rotor speed of the mixer) the smaller the droplets become.
In this work three different emulsifiers used in the food industry were tested, these were Pluronic F127, Polysorbate 20 and sodium caseinate. These were mixed together with a small amount of oil. The mixture of the emulsifier and oil were stirred at six different rotor speeds, and this was done for five different concentrations for three minutes. The results showed that for the same concentration faster rotor speeds lead to smaller droplets (with one exception). At the slowest speed, adding more emulsifiers led to smaller droplets, but this wasn’t consistent through all the rotor speeds.
In addition, theoretical models were tested, to see if they matched with the results from the real life experiments. In most cases, the result didn’t fully align with the experiments but there were two exceptions.
Another model tested was based on the Weber number which describes the ratio between forces that break the droplet apart versus surface tension, a force that holds them together. Two of the three emulsifiers had values that aligned with the theory related to the Weber number. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9185683
- author
- Tran, Steven LU
- supervisor
- organization
- course
- KLTM06 20242
- year
- 2025
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Droplet size, Emulsification, Emulsifier, High shear mixing, Food Engineering Nutrition and Food Chemistry
- language
- English
- id
- 9185683
- date added to LUP
- 2025-03-03 12:37:14
- date last changed
- 2025-03-03 12:37:14
@misc{9185683,
abstract = {{This work investigates the relationship between three different theoretical concepts related to the experimental values from this project. The first model includes critical micelle concentration (CMC) and surface tension. The second model incorporates surface dilational modulus with the amount of emulsifier. The third concept relates the Weber number, a dimensionless number which compares inertial forces to interfacial tension forces in a fluid system. A model that predicts breakup of droplets have shown to be inversely proportional to droplet size with an exponent of -0.6.
Experiments have been done to see how well it relates to the theory. The experiments consisted of three emulsifiers - Pluronic F127, Polysorbate 20 and sodium caseinate mixed with a small amount of mygliol oil at six different rotational speeds for three minutes. The results showed that higher rotor speeds in high shear mixers generally led to smaller droplet sizes. At the lowest rotor speed there was a noticeable relationship between the amount of emulsifier and smaller droplet size, however this relationship was not consistent across all rotational speeds.}},
author = {{Tran, Steven}},
language = {{eng}},
note = {{Student Paper}},
title = {{Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions}},
year = {{2025}},
}