Revista Técnica de la Facultad de Ingeniería ()

Emulsification yield related to formulation and composition variables as well as stirring energy*

  • Jean-Louis Salager,
  • José María Andérez,
  • María Isabel Briceño,
  • Mirella Pérez de Sánchez,
  • Marta Ramírez de Gouveia

Journal volume & issue
Vol. 25, no. 3
pp. 129 – 139

Abstract

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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

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