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Effect of Continuous Phase Viscosity on Membrane Emulsification

WANG Zhia WANG Shichanga; Volker Schroederb Helmar Schubertb   

  1. a Chemical Engineering Research Center, Tianjin University, Tianjin 300072, China
    b Institute of Food Process Engineering, Karlsruhe University, D-76128 Karlsruhe, Germany
  • Received:1900-01-01 Revised:1900-01-01 Online:2000-06-28 Published:2000-06-28
  • Contact: WANG Zhi

连续相黏度对膜乳化结果的影响

王志a; 世昌a; Volker SchroederbHelmar Schubertb   

  1. a Chemical Engineering Research Center, Tianjin University, Tianjin 300072, China
    b Institute of Food Process Engineering, Karlsruhe University, D-76128 Karlsruhe, Germany
  • 通讯作者: 王志

Abstract: Oil-in-water(o/w) emulsions were produced with a membrane emulsification system. The effect
of the continuous phase viscosity on the emulsification was studied. The theoretical
analyses show that the continuous phase viscoeity influences not only the flow field of the
continuous phase but also the interfacial tension. The droplet size distribution and
disperse phase flux for different continuous phase viscosity were investigated
experimentally at constant wall shear stress and constant volume flow rate of the
continuous phase respectively.

Key words: membrane emulsification, viscosity, continuous phase

摘要: Oil-in-water(o/w) emulsions were produced with a membrane emulsification system. The effect
of the continuous phase viscosity on the emulsification was studied. The theoretical
analyses show that the continuous phase viscoeity influences not only the flow field of the
continuous phase but also the interfacial tension. The droplet size distribution and
disperse phase flux for different continuous phase viscosity were investigated
experimentally at constant wall shear stress and constant volume flow rate of the
continuous phase respectively.

关键词: membrane emulsification;viscosity;continuous phase