Revista Técnica de la Facultad de Ingeniería (Nov 2010)
Emulsification yield related to formulation and composition variables as well as stirring energy
Abstract
The emulsification yield, i. e., the reduction of drop size when a surfactant-oil-water system is stirred, can be altered by changing: 1) the physicochemical formulation variables which are linked to the nature of the water, oil, and emulsifier, 2) the composition variables [surfactant concentration and water-to-oil ratio] and 3) the variables which characterize the mechanical energy supplied by the stirring device. After reporting the general trends found in previous research, the best compromise situations to attain a minimum drop size are located in a three dimensional formulation-composition-stirring space.