Ripening phenomena in emulsions - A calorimetry investigation

Danièle Clausse, Benoit Fouconnier, Juan Avendano Gomez

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Ripening phenomena occurring within different kinds of emulsions have been studied. The emulsions concerned are simple water-in-oil (W/O) or oil-in-water (O/W) emulsions, mixed emulsions obtained by the mixture of two simple emulsions, and multiple emulsions water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) emulsions. Composition ripening due to a mass transfer and solid ripening due to the formation of solid particles from the undercooled droplets or due to the formation of solid hydrate around the droplets have been pointed out on using a suitable calorimetric technique. For that purpose a non-diluted emulsion sample is submitted to a cooling and heating cycle during which solidification and melting temperatures and energies of the different phases are analyzed. It has been shown that correlations between these quantities and the properties of the dispersed phase permit one to get information about the ripening phenomena under study. The solution-diffusion model used for mass transfer is in good agreement with the experimental results. From the shell model used for the hydrate formation, it has been possible to deduce the formation energy and the influence of salt upon the temperature of formation.

Original languageEnglish
Pages (from-to)379-391
Number of pages13
JournalJournal of Dispersion Science and Technology
Volume23
Issue number1-3
DOIs
StatePublished - 2002
Externally publishedYes

Fingerprint

Dive into the research topics of 'Ripening phenomena in emulsions - A calorimetry investigation'. Together they form a unique fingerprint.

Cite this