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Journal articles on the topic 'Oil-in-water emulsion'
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1
Ramos, Diego M., Véronique Sadtler, Philippe Marchal, Cécile Lemaitre, Frédérick Niepceron, Lazhar Benyahia, and Thibault Roques-Carmes. "Particles’ Organization in Direct Oil-in-Water and Reverse Water-in-Oil Pickering Emulsions." Nanomaterials 13, no. 3 (January 17, 2023): 371. http://dx.doi.org/10.3390/nano13030371.
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This paper addresses the impact of the particle initial wetting and the viscosity of the oil phase on the structure and rheological properties of direct (Oil/Water) and reverse (Water/Oil) Pickering emulsions. The emulsion structure was investigated via confocal microscopy and static light scattering. The flow and viscoelastic properties were probed by a stress-controlled rheometer. Partially hydrophobic silica particles have been employed at 1 and 4 wt.% to stabilize dodecane or paraffin-based emulsions at 20 vol.% of the dispersed phase. W/O emulsions were obtained when the particles were dispersed in the oily phase while O/W emulsions were prepared when the silica was introduced in the aqueous phase. We demonstrated that, although the particles adsorbed at the droplets interfaces for all the emulsions, their organization, the emulsion structure and their rheological properties depend in which phase they were previously dispersed in. We discuss these features as a function of the particle concentration and the oil viscosity.
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Manthey, Frank A., John D. Nalewaja, and Edward F. Szelezniak. "Herbicide-Oil-Water Emulsions." Weed Technology 3, no. 1 (March 1989): 13–19. http://dx.doi.org/10.1017/s0890037x00031237.
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Oil-water emulsion stability was determined for crop origin and refinement of seed oils and their methyl esterified fatty acids (methylated seed oil) as influenced by emulsifiers and herbicides. Oil-in-water emulsion stability of one-refined, degummed, and crude seed oils was affected by the emulsifier. However, emulsion stability of methylated seed oil was not affected by the refinement of the seed oil used to produce the methylated seed oil or by the emulsifier. Oils without emulsifiers or emulsifiers alone added to formulated herbicide-water emulsions reduced emulsion stability depending upon the herbicide and emulsifier. Further, emulsion stability of formulated herbicides plus oil adjuvants was influenced by the oil type, the emulsifier in the oil adjuvant, and the herbicide. Oil-in-water emulsions improved or were not affected by increasing concentration of the emulsifier in the oil. However, T-Mulz-VO at a concentration greater than 10% with soybean oil or 5% with methylated soybean oil reduced emulsion stability with sethoxydim. Emulsion stability of herbicides with adjuvants depends upon the herbicide, the emulsifier, emulsifier concentration, and the crop origin, type, and refinement of oil.
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N. H. Abdurahman and H. A. Magdib. "Surfactant (UMP) for emulsification and stabilization of water-in-crude oil emulsions (W/O)." Maejo International Journal of Energy and Environmental Communication 2, no. 2 (May 22, 2020): 18–21. http://dx.doi.org/10.54279/mijeec.v2i2.245027.
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The purpose of this research is to look into the formulation and evaluation of concentrated water-in-oil (W/O) emulsions stabilized by UMP NS-19-02 surfactant and their application for crude oil emulsion stabilization using gummy Malaysian crude oil. A two-petroleum oil from Malaysia oil refinery, i.e., Tapis petroleum oil and Tapis- Mesilla blend, were utilized to make water-in-oil emulsions. The various factors influencing emulsion characteristics and stability were evaluated. It was discovered that the stability of the water-in-oil emulsion improved by UMP NS-19-02 improved as the surfactant content rises, resulting in the decline of the crude oil-water interfacial tension (IFT). Nevertheless, the most optimum formulation of W/O emulsion was a 50:50 W/O ratio with 1.0% surfactant. Additionally, raising the oil content, salt concentration, duration and mixing speed, and pH of the emulsion resulted in higher emulsion stability. It also raised the temperature of the initial mixing, which significantly decreased the formulated emulsions' viscosity. The results showed that stable emulsions could be formed using the UMP NS-19-02 surfactant.
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Hayuningtyas, Afwa, Pinyapat Jitphongsaikul, and Alwani Hamad. "Winsor Phase Diagram of a Colloidal System from the Mixture of Water, Eugenol, and Tween 20." Research In Chemical Engineering (RiCE) 1, no. 1 (March 25, 2022): 22–17. http://dx.doi.org/10.30595/rice.v1i1.4.
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One factor that influenced colloidal structure is the composition of water, oil, and surfactant in the emulsions. This study aims to build a Winsor phase diagram of a mixture of water, eugenol, and Tween 20 and understand the physical differences in a range of micellar structures from the different compositions of the combinations. There were eleven samples with varying compositions of water, eugenol, and tween 20, and then were mixed and observed in parameters such as phase, appearance, and consistency. The results showed that the emulsion's compositions ingredients affected the character of the final emulsion. There were three categories of emulsions as described in the Winsor phase diagram. Water in oil (w/o) microemulsion was formed in the higher oil composition. In contrast, the lower oil content was macroemulsion/ coarse emulsion. The balance of oil and water composition was categorized as a bicontinuous microemulsion. This diagram will further help in constructing the suitable emulsion category for specific purposes.
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Abouther Thalib Halboose, Mudhaffar Yacoub Hussein, and Raheem Jafar Aziz. "Study the effect of Water content and Temperature on the stability of Crude Oil/Water Emulsions." Journal of the College of Basic Education 20, no. 86 (February 2, 2023): 987–92. http://dx.doi.org/10.35950/cbej.v20i86.9912.
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During the crude oil production, water-in-oil stable emulsions may be created. Water which is naturally present in oil reservoirs mixes with crude oil to form very stable emulsions due to very high shear rates and zones of turbulence encountered at the wellhead and pipe of production. The formation of these emulsions is generally caused by the presence of resins, asphaltenes, wax and naphtenic acid which play the role of "natural emulsifiers. The aim of this study was to focus on some important factors in the formation and stabilize crude oil/water emulsions. These factors are the water content, which varies from oil field to another and to understand its role in the Stability of the emulsion, which vary depending on the oil fields. Another factor is the temperature at which the physicist has a role in a large non-oil emulsions Stability. The study deals with the effect of water content and temperature on the stability of crude oil emulsion. The emulsion was prepared by mixing the crude oil and desired content of water and shaking by hand. The volume percent of water were studied in this paper to the total volume of crude oil emulsion (10, 20, 30, 40, 50, 60) and temperature were (20, 30, 40, 50) OC. The results showed that, the emulsion stability decrease with increase water concentration. Change in temperature had a significant effect where the higher temperature became unstable emulsions
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Samuel Olalekan Olusanya, Samuel Olalekan Olusanya, Gbenga Joseph Adebayo Gbenga Joseph Adebayo, and Samuel Olutayo Afolabi and Adewumi Oluwasogo Dada Samuel Olutayo Afolabi and Adewumi Oluwasogo Dada. "Effect of Salt on the Stability of Vegetable Oil-in-Water Emulsions Stabilized by Soybean Protein and Microgel." Journal of the chemical society of pakistan 43, no. 5 (2021): 520. http://dx.doi.org/10.52568/000604/jcsp/43.05.2021.
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The preparation of vegetable oil-water emulsions stabilized by soybean protein and microgel is described. The soybean protein was obtained from n-hexane-defatted soybean powder using a Soxhlet extractor. Using equal volumes of oil and water, vegetable oil-water emulsions were formed either by handshaking the mixture or homogenizing the mixture using a Lab homogenizer. The emulsion was characterized using a drop test and microscopy observation. The drop test shows that the preferred emulsion is vegetable oil-in-water (o/w). The effect of salt and emulsifier concentration on the stability and emulsion drop size was investigated. Emulsions stabilized by soybean protein without addition of salt breakdown after 3 days of preparation because of decomposition of the protein. For emulsions stabilized by microgel in the absence of salt, phase separation occurred within 1 hour. At a fixed salt concentration, it was found that increasing the emulsifier concentration has a significant effect on the stability and drop size of the emulsions stabilized by both protein and microgel. For emulsions stabilized by soybean protein, the stability of emulsions increased with increasing salt concentration without any significant influence on the drop size. The results obtained from the surface tension measurement revealed that different mechanisms of stabilization exist in emulsions stabilized by the protein and microgel.
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Samuel Olalekan Olusanya, Samuel Olalekan Olusanya, Gbenga Joseph Adebayo Gbenga Joseph Adebayo, and Samuel Olutayo Afolabi and Adewumi Oluwasogo Dada Samuel Olutayo Afolabi and Adewumi Oluwasogo Dada. "Effect of Salt on the Stability of Vegetable Oil-in-Water Emulsions Stabilized by Soybean Protein and Microgel." Journal of the chemical society of pakistan 43, no. 5 (2021): 520. http://dx.doi.org/10.52568/000604.
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The preparation of vegetable oil-water emulsions stabilized by soybean protein and microgel is described. The soybean protein was obtained from n-hexane-defatted soybean powder using a Soxhlet extractor. Using equal volumes of oil and water, vegetable oil-water emulsions were formed either by handshaking the mixture or homogenizing the mixture using a Lab homogenizer. The emulsion was characterized using a drop test and microscopy observation. The drop test shows that the preferred emulsion is vegetable oil-in-water (o/w). The effect of salt and emulsifier concentration on the stability and emulsion drop size was investigated. Emulsions stabilized by soybean protein without addition of salt breakdown after 3 days of preparation because of decomposition of the protein. For emulsions stabilized by microgel in the absence of salt, phase separation occurred within 1 hour. At a fixed salt concentration, it was found that increasing the emulsifier concentration has a significant effect on the stability and drop size of the emulsions stabilized by both protein and microgel. For emulsions stabilized by soybean protein, the stability of emulsions increased with increasing salt concentration without any significant influence on the drop size. The results obtained from the surface tension measurement revealed that different mechanisms of stabilization exist in emulsions stabilized by the protein and microgel.
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Nguyen, Thuy Chinh, and Hoang Thai. "Review: emulsion techniques for producing polymer based drug delivery systems." Vietnam Journal of Science and Technology 61, no. 1 (February 28, 2023): 1–26. http://dx.doi.org/10.15625/2525-2518/17666.
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Emulsification method is one of the popular methods for producing materials used inbiosensing, bioimaging and others, especially, drug delivery polymer systems in microsize andnanosize. The concrete techniques related to this method are emulsification, self-emulsification,in a combination with solvent evaporation process, homogenization, or ultranosication. Thestructure of emulsion formulation consists of two phases: an internal phase and an externalphase. Based on the structure and nature of the phases, emulsions can be classified into differenttypes such as two-phase systems (oil in water emulsion (O/W) or water in oil emulsion (W/O))or three-phase systems (water in oil in water triple emulsion (W/O/W) or oil in water in oil tripleemulsion (O/W/O)). The droplet sizes in micro-emulsion systems are often higher than 1 mwhile those in nano-emulsions or mini-emulsions are in the range of 100-500 nm. Some specialnano-emulsion systems can contain droplets with a size of few nanometers. Factors includingsolvents, oil/water phase ratio, droplet oil size, composition ratio, nature of raw materials,emulsifiers, etc. can affect the morphology, properties, and size of the obtained products. Thispaper reviews emulsion techniques which have been applied for producing polymeric drugdelivery systems. The components, properties, characteristics, encapsulation efficiency as wellas drug release rate, water solubility, toxicity and administration efficacy of drug emulsionformulations will be mentioned. Advantages and limitations of emulsion techniques are alsodiscussed.
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Sulaiman, Shaharin A., Mohamad Nazmi Z. Moni, and Siti Norazilah Ahmad Tamili. "Flow of Water-Oil Emulsion through an Orifice." MATEC Web of Conferences 225 (2018): 03002. http://dx.doi.org/10.1051/matecconf/201822503002.
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The oil-in-water (O/W) and water-in-oil (W/O) emulsions are two common types of emulsions found in oil production industry. While stable O/W may be beneficial in transporting crude oil, stable W/O poses a flow assurance problem that leads to disruptions and losses in oil production line. This study examines the behaviour of both types of emulsion (40:60, 50:50 and 60:40 water-oil emulsion, vol. basis) subjected to 3/4D, 1/2D and 1/4D orifices within a pipeline. The study confirms that oil and water may form emulsion with only mechanical agitation and dynamic flow in the pipeline and without the presence of any emulsifying agent. The flow rate and the velocity of all emulsions were found to drop with the reduction of orifice diameter.
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Fingas, Merv. "OIL SPILL DISPERSION STABILITY AND OIL RE-SURFACING." International Oil Spill Conference Proceedings 2008, no. 1 (May 1, 2008): 661–65. http://dx.doi.org/10.7901/2169-3358-2008-1-661.
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ABSTRACT This paper summarizes the data and the theory of oil-in-water emulsion stability resulting in oil spill dispersion re-surfacing. There is an extensive body of literature on surfactants and interfacial chemistry, including experimental data on emulsion stability. The phenomenon of resurfacing oil is the result of two separate processes: de stabilization of an oil-in-water emulsion and desorption of surfactant from the oil-water interface which leads to further de stabilization. The de stabilization of oil-in-water emulsions such as chemical oil dispersions is a consequence of the fact that no emulsions are thermodynamically stable. Ultimately, natural forces move the emulsions to a stable state, which consists of separated oil and water. What is important is the rate at which this occurs. An emulsion is said to be kinetically stable when significant separation (usually considered to be half or 50% of the dispersed phase) occurs outside of the usable time. There are several forces and processes that result in the destabilization and resurfacing of oil-in-water emulsions such as chemically dispersed oils. These include gravitational forces, surfactant interchange with water and subsequent loss of surfactant to the water column, creaming, coalescence, flocculation, Ostwald ripening, and sedimentation. Gravitational separation is the most important force in the resurfacing of oil droplets from crude oil-in-water emulsions such as dispersions. Droplets in an emulsion tend to move upwards when their density is lower than that of water. Creaming is the de stabilization process that is simply described by the appearance of the starting dispersed phase at the surface. Coalescence is another important de stabilization process. Two droplets that interact as a result of close proximity or collision can form a new larger droplet. The result is to increase the droplet size and the rise rate, resulting in accelerated de stabilization of the emulsion. Studies show that coalescence increases with increasing turbidity as collisions between particles become more frequent. Another important phenomenon when considering the stability of dispersed oil, is the absorption/desorption of surfactant from the oil/water interface. In dilute solutions, much of the surfactant in the dispersed droplets ultimately partitions to the water column and thus is lost to the dispersion process. This paper provides a summary of the processes and data from some experiments relevant to oil spill dispersions.
11
Fingas, Mervin F., Ben Fieldhouse, James Lane, and Joseph V. Mullin. "What Causes the Formation of Water-in-Oil Emulsions?" International Oil Spill Conference Proceedings 2001, no. 1 (March 1, 2001): 109–14. http://dx.doi.org/10.7901/2169-3358-2001-1-109.
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ABSTRACT The results of studies conducted over the past 6 years to characterize why water-in-oil emulsions form are summarized. It is shown that water droplets are held in oil by a combination of viscous and interfacial forces. The stability of an emulsion is very important in understanding its formation because stability is the endpoint or measurement of the entire process. Emulsions can be grouped into three categories: stable, unstable, and mesostable. Each has distinct physical properties. For example, the viscosity of a stable emulsion at a shear rate of I reciprocal second is at least three orders-of-magnitude greater than that of the starting oil. An unstable emulsion usually has a viscosity no more than two orders-of-magnitude greater than that of the starting oil. The zero-shear-rate viscosity is at least six orders-of-magnitude greater than the starting oil for a stable emulsion. For an unstable emulsion, it is usually less than two or three orders-of-magnitude greater than the viscosity of the starting oil. and finally, a stable emulsion has a significant elasticity, whereas an unstable emulsion does not. The stability of emulsions has been studied by examining their asphaltene content and their resin content. Results are reported showing that asphaltenes and resins are responsible for stability. It is noted that, given the correct chemical composition, primarily asphaltenes, sea energy is needed. The properties of the starting oil are the important factor in determining what type of water-in-oil state is produced. Composition and property ranges are given for the starting oil to form each of the water-in-oil states. Important property factors are the asphaltene content, resin content, and starting oil viscosity.
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Chomto, Parichat, Gaysorn Chansiri, Khaw-on Tepsukon, Pawitra Yodwandee, Porntipa Laovanichkul, and Somlak Kongmuang. "Formulation of Cold Pressed-Coconut Oil Dry Emulsion." Advanced Materials Research 1060 (December 2014): 91–94. http://dx.doi.org/10.4028/www.scientific.net/amr.1060.91.
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Development of stable dry emulsion capable to self- reform into emulsion by reconstitution in water is presented. The major compositions of oil in water (o/w) emulsion were cold pressed-coconut oil (or virgin coconut oil from four different companies) as oil phase and water as phase containing an emulsifier [hydroxypropylmethylcellulose (HPMC)] and a densifier or solid [tapioca starch (T)]. Dry emulsions were prepared by placing liquid emulsion in condition at 60 °C. The percentage yield of dry emulsion was between 59-62%. After sieving, the most flowability data of dry emulsion granules were passable as a result of some oily parts appeared in particles. The moisture contents in dry emulsion granule were relatively low. The antioxidant activity of oil, primary emulsion (PE) and reconstitute emulsion (RE) were also investigated with Trolox as standard. It was found that the order of antioxidant activity of coconut oil as decrease as following: oil, emulsion and reconstitute emulsion respectively. After 2 freeze-thaw cycles, all reconstituted emulsions were shown to be unstable. The four different brands of virgin coconut oil showed no significant different physical and antioxidant properties of PE and RE. Thus, the process of making a virgin coconut oil dry emulsion might not be affected by any different sources of virgin coconut oil.
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Yi, Zuxin, Mei Yang, and Baolin Liu. "Stabilization of Labile Active Ingredients in an Oil-Water Emulsion Cosmetics by Freeze-Drying." Cryoletters 44, no. 2 (March 1, 2023): 76–79. http://dx.doi.org/10.54680/fr23210110312.
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BACKGROUND: Due to the instability in oil/water emulsion, certain labile active ingredients were often not used in cosmetics. OBJECTIVE: The present study has tested the effect of freeze-drying to stabilize an oil/water cosmetic emulsion. MATERIALS AND METHODS: A preliminary freezedrying process was established at the basis of calorimetric and freeze-drying microscope studies. The stability of labile molecules in the cosmetic emulsion was evaluated at 48°C after freeze-drying. RESULTS: The accelerated stability experiment showed that the freeze-dried emulsion retained 90.1% vitamin C after 28 days at 48°C, whereas the oil-water emulsion retained only 28.3% vitamin C. The freeze-dried emulsion had significantly less oil oxidation than did the oil-water emulsion. CONCLUSION: Freeze-drying improved the stability of vitamin C and oily active ingredients in cosmetic emulsions.
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Cho, Yu-Jin, Dong-Min Kim, In-Ho Song, Ju-Young Choi, Seung-Won Jin, Beom-Jun Kim, Jin-Won Jeong, Chae-Eun Jang, Kunmo Chu, and Chan-Moon Chung. "An Oligoimide Particle as a Pickering Emulsion Stabilizer." Polymers 10, no. 10 (September 27, 2018): 1071. http://dx.doi.org/10.3390/polym10101071.
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A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.
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Sahota, Ravin S., and Sam M. Dakka. "Investigation the Stability of Water in Oil Biofuel Emulsions Using Sunflower Oil." ChemEngineering 4, no. 2 (June 5, 2020): 36. http://dx.doi.org/10.3390/chemengineering4020036.
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Targets to reduce CO2 emissions by 75% and NOx emissions by 90% by 2050 in aviation have been set by The Advisory Council for Aviation Research and Innovation in Europe. Sustainable fuels, e.g., emulsified biofuel, have demonstrated promise in reducing emissions and greenhouse gases. The aim of this project is to investigate the stability of a water in oil emulsion using sunflower oil. The primary objective is to achieve an emulsion which is stable for at least 4 days, and the secondary objective is to investigate how altering the emulsification parameter values of the surfactant hydrophilic-lipophilic balance (HLB), energy density and sonotrode depth in an ultrasonication procedure can impact the stability. The stability of each emulsion was measured over a period of 14 days. The main outcome is that two of the 14 emulsions made remained stable for at least 14 days using a surfactant HLB of five, which proved to be the optimum value from those tested. The results also show that, by using the sonotrode in a higher starting position, emulsions achieved a greater stability. Furthermore, over-processing of the emulsion was determined, with the point of over-processing lying between an energy density of 75 and 200 W.s/mL.
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Buist, Ian A., and Nick Glover. "IN SITU BURNING OF ALASKA NORTH SLOPE EMULSIONS." International Oil Spill Conference Proceedings 1995, no. 1 (February 1, 1995): 139–46. http://dx.doi.org/10.7901/2169-3358-1995-1-139.
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ABSTRACT The onset of water-in-oil emulsion formation in an oil slick often signals the closing of the window of opportunity for in-situ burning as a countermeasure. Water contents in excess of 25 percent in a stable emulsion generally preclude ignition of the slick. A study of in-situ burning of water-in-oil emulsions formed by weathered Alaska North Slope (ANS) crude oil has recently been completed by Alaska Clean Seas. The study consisted of three phases: laboratory-scale burns in Ottawa in a 0.13 m2 burn ring, small-scale burns in Prudhoe Bay in 1.2 m2 and 3.3 m2 pans, and meso-scale burns in a 69 m2 circle of 3M Fire Boom in a water-filled pit at Prudhoe Bay. The laboratory-scale tests showed that stable, weathered ANS crude emulsions could be ignited in-situ using conventional gelled fuel igniters only up to a water content of 25 percent. The combination of adding an oilfield emulsion breaker, Petrolite EXO 0894, and the use of gelled crude oil as an alternate igniter fuel, permitted ignition and efficient combustion of weathered ANS emulsions with water contents of 65 percent, the maximum achievable. The small-scale pan tests conducted in Prudhoe Bay proved the same: that normally unignitable emulsions of weathered ANS crude, up to 65 percent water content, could be successfully ignited and efficiently burned outdoors at 0° to 5°C in winds up to 32 km/h with the application of EXO 0894 one hour prior to ignition. Tests with the Helitorch igniter system suspended from a crane showed that a mixture of gelled gasoline and crude oil was the most effective ignition fuel for the emulsions. Attempts were made to ignite emulsion slicks with gelled igniter fuels containing the emulsion breaker; but this technique did not prove as effective as pre-mixing the breaker into the slick. These tests also indicated that the emulsion burns produced a lighter smoke than that from crude oil. Three meso-scale experimental burns were carried out: one involved approximately 13 m3 (80 bbl) of fresh ANS crude as a baseline; one used about 8 m3 (50 bbl) of a stable 50 percent water-in-weathered crude emulsion; and, the final burn was done with 17 m3 (105 bbl) of stable 60 percent water content emulsion. The oil removal efficiency for the fresh crude oil burn was approximately 98 percent. The oil removal efficiencies for the 50 and 60 percent water emulsions were 97 and 96 percent respectively.
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Adilbekova, Akbota, Saidulla Faizullayev, and Wojciech Kujawski. "Evaluation of the effectiveness of commercial demulsifiers based on polyoxyalkylated compounds in relation to oil and water emulsions of the Sarybulak oilfield." Chemical Bulletin of Kazakh National University, no. 3 (September 20, 2022): 4–11. http://dx.doi.org/10.15328/cb1282.
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Water and oil emulsion formation is a natural process that takes place during oil recovery and processing. Heavy oils of Kazakhstan form highly stable oil emulsions mostly stabilized by a high content of asphaltenes, resins, and other surface-active components. Oil-in-water emulsions initiate the corrosion of equipment and cause transportation issues. Dewatering of oil emulsions is economically reasonable and requires universal techniques which could be applied to any sort of oil. In this study, the chemical composition of crude oil from the Sarybulak oilfield was determined, and commercial demulsifiers of Basorol brand were applied to these water-in-oil emulsions. The natural stabilizers content (asphaltenes and resins) was determined and correlated with IR-spectrum data. Finally, the effectiveness of demulsifiers is compared and explained according to their structures. It has been found that the higher the relative solubility number of the demulsifier, the better water-in-oil emulsion separation efficiency and dewatering mechanism was assumed. Results of water separation showed that Basorol PE-10400 and PE-10500 are the most effective, with DE of 96% and 91%, respectively, for 30% (vol.) water-in-oil emulsion at 60°C during 1-hour treatment.
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Mohammed, Sawsan A. M., and Sally D. Maan. "The Effect of Asphaltene on the Stability of Iraqi Water in Crude Oil Emulsions." Iraqi Journal of Chemical and Petroleum Engineering 17, no. 2 (June 30, 2016): 37–45. http://dx.doi.org/10.31699/ijcpe.2016.2.5.
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In the present work, asphaltenes and resins separated from emulsion samples collected from two Iraqi oil wells, Nafut Kana (Nk) and Basrah were used to study the emulsion stability. The effect of oil resins to asphaltene (R/A) ratio, pH of the aqueous phase, addition of paraffinic solvent (n-heptane), aromatic solvent (toluene), and blend of both (heptol) in various proportions on the stability of emulsions had been investigated. The conditions of experiments were specified as an agitation speed of 1000 rpm for 30 minutes, heating at 50 °C, and water content of 30%. The results showed that as the R/A ratio increases, the emulsion will be unstable and the amount of water separated from emulsion increases. It was noticed that the emulsion of Nk crude oil became more stable at basic pH range, and reached to completely stabilized emulsion at pH=12. Whereas Basrah emulsion was stable in both acidic and basic pH ranges. Results indicated that toluene gave a good solubility for asphaltene, and a higher water separation for both crude oil emulsions.
A mathematical model to determine the kinetic constants that characterize the coalescence in the emulsions was also developed.
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Fingas, Merv. "New Models for Water-in-Oil Emulsion Formation." International Oil Spill Conference Proceedings 2014, no. 1 (May 1, 2014): 285469. http://dx.doi.org/10.7901/2169-3358-2014-1-285469.1.
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Research has shown that asphaltenes are the prime stabilizers of water-in-oil emulsions and that resins are necessary to solvate the asphaltenes. Research has also shown that many compositional factors play a role including the amount of saturates and the properties of viscosity and density. These factors can then be used to develop models of emulsion formation. A review of the formation processes of these emulsions and water and oil types is given. This applies to all four water-in-oil types: stable, meso-stable, unstable emulsions and entrained water. The differences among these four types are high-lighted. A number of other techniques have also been used to model emulsions including neural networks. These are noted and compared to the regression models. A data set of more than 400 oils and their water-in-oil mixtures are used for the comparison. Numerical modeling schemes for the formation of water-in-oil emulsions are reviewed. New models are based on empirical data and the corresponding physical knowledge of emulsion formation. The density, viscosity, asphaltene and resin contents were correlated with a stability index. The establishment of an index for emulsion stability enables the use of this value as a target for the optimization of regressions to form a new model. The predictions of the new model are much simpler and better than old models and some that have been in the literature for some time. The new model is more accurate than the old models, although some improvement could still be made. The benefit of the new model is that it is more accurate and simpler than former regression models. The different approaches to these models and older regression models are highlighted.
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Fingas, Merv, Ben Fieldhouse, and Joe Mullin. "WATER-IN-OIL EMULSIONS: HOW THEY ARE FORMED AND BROKEN." International Oil Spill Conference Proceedings 1995, no. 1 (February 1, 1995): 829–30. http://dx.doi.org/10.7901/2169-3358-1995-1-829.
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ABSTRACT Studies on the formation of emulsions were summarized, and analytical methods used to determine the final results of the emulsion breaking process were evaluated. These include visual appearance, viscosity, zero-shear-rate viscosity, elasticity, water content, and conductivity. All but the latter two are useful for determining the stability of an emulsion. The development of four new tests was reviewed. These test the effectiveness of emulsion breakers in open and closed systems and emulsion preventers in open and closed systems. Results of testing on commercial products are presented.
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Manafov, M. R., S. R. Rasulov, F. R. Shikhieva, and V. I. Kerimli. "EVOLUTION OF THE DISTRIBUTION FUNCTION OF DROPS IN AN OIL EMULSION." Azerbaijan Chemical Journal, no. 3 (September 19, 2023): 61–69. http://dx.doi.org/10.32737/0005-2531-2023-3-61-69.
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Oil emulsions are polydisperse media and have a droplet size in the macro and micro range. Macro and microemulsions can be found in both water-in-oil emulsion types and oil-in-water emulsion types. Taking into account the size distribution of water-oil emulsion droplets has a great influence on the accuracy of calculations when modeling the process of oil dehydration. Droplet size and droplet size distribution are important for the stability and viscosity properties of the emulsion. In the article, based on the rate of coalescence and fragmentation of particles, an expression is proposed for the rate of change in the number and size of particles per unit volume. On the basis of the Fokker-Planck equation, an expression for the distribution function of water droplets in an oil emulsion is found and, on its basis, an estimate of the distribution is investigated
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Mitani, Takahiko, Yasuko Yawata, Nami Yamamoto, Mitsunori Nishide, Hidefumi Sakamoto, and Shin-ichi Kayano. "Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions." Foods 12, no. 19 (September 27, 2023): 3589. http://dx.doi.org/10.3390/foods12193589.
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The pungent component of sansho (Japanese pepper, Zanthoxylum pipritum) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be used to obtain extracts containing hydroxy-α-sanshool (HαS). Although HαS is stabilized when α-Toc is added to the MCT extracts, the loss of HαS is accelerated when it is mixed with a powder such as lactose. The separation of α-Toc from sanshools was thought to inevitably lead to their oxidation. Therefore, using sansho pericarp MCT extracts with or without α-Toc, oil/water (o/w) emulsions were prepared by adding a surfactant, glycerin, and water to these extracts. In both emulsions, HαS was stable in accelerated tests at 50 °C. However, when lactose powder was added to the emulsions and an accelerated test was performed, HαS in the emulsion containing α-Toc was stable, but HαS in the emulsion without α-Toc was unstable. These results highlight the importance of maintaining the close proximity of HαS and α-Toc in the emulsion. The stabilization of sanshools using emulsion technology can facilitate the production of various processed beverages, foods, cosmetics, and pharmaceuticals containing Japanese pepper.
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Liu, Fei, Yongfei Li, Xiaqing Li, and Xuewu Wang. "The Phase Inversion Mechanism of the pH-Sensitive Reversible Invert Emulsion." Molecules 28, no. 21 (November 3, 2023): 7407. http://dx.doi.org/10.3390/molecules28217407.
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Reversible emulsification drilling fluids can achieve conversion between oil-based drilling fluids and water-based drilling fluids at different stages of drilling and completion, combining the advantages of both to achieve the desired drilling and completion effects. The foundation of reversible emulsion drilling fluids lies in reversible emulsions, and the core of a reversible emulsion is the reversible emulsifier. In this study, we prepared a reversible emulsifier, DMOB(N,N-dimethyl-N′-oleic acid-1,4-butanediamine), and investigated the reversible phase inversion process of reversible emulsions, including the changes in the reversible emulsifier (HLB) and its distribution at the oil–water interface (zeta potential). From the perspective of the acid–alkali response mechanism of reversible emulsifiers, we explored the reversible phase inversion mechanism of reversible emulsions and reversible emulsification drilling fluids. It was revealed that the reversible phase inversion of emulsions could be achieved by adjusting the pH of the emulsion system. Then the proportion of ionic surfactants changed in the oil–water interface and subsequently raised/lowered the HLB value of the composite emulsifier at the oil–water interface, leading to reversible phase inversion of the emulsion. The introduction of organic clays into reversible emulsification drilling fluid can affect the reversible conversion performance of the drilling fluids at the oil–water interface. Thus, we also investigated the influence of organic clays on reversible emulsions. It was demonstrated that a dosage of organic clay of ≤2.50 g/100 mL could maintain the reversible phase inversion performance of reversible emulsions. By analyzing the microstructure of the emulsion and the complex oil–water interface, we revealed the mechanism of the influence of organic clay on the reversible emulsion. Organic clay distributed at the oil–water interface not only formed a complex emulsifier with surfactants, but also affected the microstructure of the emulsion, resulting in a difficult acid-induced phase transition, an easy alkali-induced phase transition, and improved overall stability.
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Ganeeva, Yulia M., Tatiana N. Yusupova, Ekaterina E. Barskaya, Alina Kh Valiullova, Ekaterina S. Okhotnikova, Vladimir I. Morozov, and Lucia F. Davletshina. "The composition of acid/oil interface in acid oil emulsions." Petroleum Science 17, no. 5 (April 23, 2020): 1345–55. http://dx.doi.org/10.1007/s12182-020-00447-9.
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Abstract In well stimulation treatments using hydrochloric acid, undesirable water-in-oil emulsion and acid sludge may produce and then cause operational problems in oil field development. The processes intensify in the presence of Fe(III), which are from the corroded surfaces of field equipment and/or iron-bearing minerals of the oil reservoir. In order to understand the reasons of the stability of acid emulsions, acid emulsions were prepared by mixing crude oil emulsion with 15% hydrochloric acid solutions with and without Fe(III) and then separated into free and upper (water free) and intermediate (with water) layers. It is assumed that the oil phase of the free and upper layers contains the compounds which do not participate in the formation of acid emulsions, and the oil phase of the intermediate layers contains components involved in the formation of oil/acid interface. The composition of the oil phase of each layer of the emulsions was studied. It is found that the asphaltenes with a high content of sulfur, oxygen and metals as well the flocculated material of protonated non-polar oil components are concentrated at the oil/acid interface. In addition to the above, in the presence of Fe(III) the Fe(III)-based complexes with polar groups of asphaltenes are formed at the acid/oil interface, contributing to the formation of armor films which enhance the emulsion stability.
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Romanova, Yu N., N. S. Musina, and T. A. Maryutina. "The impact of different types of wave action on the destruction of stable gel-containing water-oil emulsions." Industrial laboratory. Diagnostics of materials 84, no. 7 (August 8, 2018): 7–15. http://dx.doi.org/10.26896/1028-6861-2018-84-7-7-15.
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An original method of wave sample preparation of commercial stable gel-containing water-oil emulsions is developed to separate water and oil phases present in the composition for their subsequent analysis. Real samples of commercial stable water-oil emulsions, differing in composition (water content, «gel», iron sulphide and mechanical impurities) are studied. The effect of the intensity and duration of the wave action of different nature on the completeness of phase separation in the real samples of commercial emulsions of different composition are studied. A possibility in principal of isolating oil and water phases from the composition of stable water-oil emulsions stabilized by gel-like associates under wave action (magnetostatic and electromagnetic field, ultrasonic vibrations) is shown. When the water-oil emulsion is exposed to a permanent magnetic field with an induction range of 0.1 – 0.57 T for 1 – 3 minutes, the degree of water isolation from the emulsion samples under study varies from 48 % to 71 %, depending on the composition of the emulsion under study. Similar results are obtained under the effect of electromagnetic field with an induction of 0.1 – 1.0 T. For complete separation of water and oil phases from gel-containing water-oil emulsions, we proposed to use ultrasonic treatment combined with addition of a suspension prepared from aluminum oxide nanopowder in acetonitrile which provide complete destruction of «gel» and 100 % separation of water and oil phases.
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Kovaleva, L. A., R. R. Zinnatullin, V. N. Blagochinnov, A. A. Musin, Yu I. Fatkhullina, and Yu S. Zamula. "Destruction of water-in-oil emulsions in electromagnetic fields in a dynamic mode." Proceedings of the Mavlyutov Institute of Mechanics 9, no. 1 (2012): 110–15. http://dx.doi.org/10.21662/uim2012.1.021.
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Some results of experimental and numerical studies of the influence of radio-frequency (RF) and microwave (MW) electromagnetic (EM) fields on water-in-oil emulsions are presented. A detailed investigation of the dependence of the dielectric properties of emulsions on the frequency of the field makes it possible to establish the most effective frequency range of the EM influence. The results of water-in-oil emulsion stability in the RF EM field depending on their dielectric properties are presented. The effect of the MW EM field on the emulsion in a dynamic mode has been studied experimentally. In an attempt to understand the mechanism of emulsion destruction the mathematical model for a single emulsion droplet dynamics in radio-frequency (RF) and microwave (MW) electromagnetic fields is formulated.
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Subsuksumran, Pipat, Prakorn Kittipoomwong, Monpilai Narasingha, and Wirachai Soontornrangson. "Stability of Pyrolysis Oil-Water Emulsion." Advanced Materials Research 953-954 (June 2014): 1238–41. http://dx.doi.org/10.4028/www.scientific.net/amr.953-954.1238.
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Emulsification of pyrolysis oil produced from plastic waste has been experimented. The employed cascade heating steps and heating rates pyrolysis process provides 80% product yield using waste plastic or recycles HDPE pellets as a raw material. Water-in-oil emulsion is produced ultrasonically and mechanically with Span80 as a surfactant. The emulsion stability was assessed by water droplet size and visual observation of any phase separation. An ultrasonic mixer is found to be more effective than mechanical homogenizer in terms of homogenous stability to emulsify plastic oil with water. For emulsion with 10% water by volume, the emulsion is observed to be stable for up to 24 hours after mixing.
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Шевчук, В., А. Німич, О. Черненко, О. Сидоров, and М. Іванов. "ВИКОРИСТАННЯ ВОДНИХ ЕМУЛЬСІЙ ВІДПРАЦЬОВАНИХ МОТОРНИХ МАСТИЛ В ЯКОСТІ ВИСОКОЕФЕКТИВНОГО ГОРЮЧОГО." Collection of scientific works of Odesa Military Academy, no. 20 (December 14, 2023): 139–48. http://dx.doi.org/10.37129/2313-7509.2023.20.139-148.
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This work presents the methodology of using wasted lubricants as a highly efficient fuel as water-fuel emulsions, which containing up to 70% water. They burning in burners under conditions of action high-frequency electrical discharges. It has been shown that the viscosity of a water-oil emulsion with a high water part (more than 50%) outweighs the viscosity of pure oil. With a low water part (10-20%), the emulsion is the most stable. With more water, the semi-delamination time decreases. Therefore, it is necessary to spray the emulsion near the site of the making. The results of natural experiments and prospects of the proposed methodology are given. Combustion of a water-in-oil emulsion with a volume content of 50-70% water is possible in the presence of a discharge of high-frequency signals. Independent combustion of the emulsion without the support of a small diesel fuel torch is possible with sufficient heating of the combustion chamber. To implement combustion, the burner for liquid fuels was modernized by adding a pre-chamber between the burner and the nozzle or boiler. To organize effective spraying of water-oil emulsion with a large amount of water (up to 70%), it is necessary to ensure sufficient heating of the emulsion in the pipelines. First, this reduces its viscosity, making it easier to pump the emulsion through the supply systems of the spraying device. Otherwise, it is necessary to serve under a pressure, so that the water at a high temperature (above 100 ° C) is remained liquid. When leaving the nozzle under pressure, the water “boils” (“micro-bump” drops of emulsion), which further disperses the burning liquid. The peculiarity of this burner is the action of a high-frequency streamer in the area of spraying emulsion droplets inside the forechamber. The use of water-fuel emulsions allows to reduce emissions of nitrogen oxides and carbon monoxide, reduce its fire and explosion hazard during transportation and storage. Effectiveness assessment of this complex showed that energy expenditures can reach percents of levels compared to full heat release.Thus, the possibility of using such water-oil emulsions as alternative fuels is shown. Keywords: water-oil emulsion, high-frequency electric discharge, combustion, torch.
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Gentili Nunes, Denise, Jarlene Da Conceição Silva, Giovani Cavalcanti Nunes, Matheus Delduque Lopes da Silva, and Elizabete Fernandes Lucas. "Crude oils mixtures: compatibility and kinetics of water-in-oil emulsions separation." DYNA 89, no. 223 (September 9, 2022): 67–74. http://dx.doi.org/10.15446/dyna.v89n223.99911.
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Some oil fields produce from different reservoirs, which may be incompatible generating precipitates. These precipitates are often asphaltenes, which can be an emulsion stabilizing agent negatively affecting the oil treatment processes. In this work, the influence of oil incompatibility on the stabilization of water-in-oil emulsions was studied. Emulsions were evaluated from three different oils (A, B and C) and their mixtures (AB, AC, BC and ABC). The results showed that there is a relationship between separation kinetics of emulsions and asphaltene precipitation. The separation kinetics of the emulsions was faster for more compatible oils. We observed that oil A, which was the less stable regarding asphaltenes, and the ABC mixture, which was the most incompatible mixture, both presented the slowest kinetics of emulsion separation. On the other hand, mixture BC which had the highest compatibility among the other mixtures presented a faster kinetic of emulsion separation.
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Wang, S. H., A. Z. Szeri, and K. R. Rajagopal. "Lubrication With Emulsion in Cold Rolling." Journal of Tribology 115, no. 3 (July 1, 1993): 523–31. http://dx.doi.org/10.1115/1.2921669.
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Petroleum oil-in-water emulsion, where water is the continuous phase, is often employed under circumstances where the high heat capacity of water is beneficial while the poor lubricating properties of an oil-in-water emulsion can be tolerated. Usage includes cold-rolling but also some hot rolling applications. However, emulsions do not exhibit Newtonian behavior even when their individual components themselves are Newtonian, thus classical lubrication theory is not valid for these applications. In this paper we employ the extended Reynolds equations of Al-Sharif et al., derived for binary mixture lubricants, to study strip-rolling lubricated with oil-in-water emulsion. We are able to predict several experimentally observed phenomena such as oil-pooling, enhancement of oil-pooling with increased strip yield stress and with increased roller speed.
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Natania, Kam, and Giovani Fransisca Setiawan. "Characterization of Antimicrobial Edible Films with Single and Double Emulsions from Clove (Syzygium aromaticum) Oil." Reaktor 20, no. 1 (March 13, 2020): 38–46. http://dx.doi.org/10.14710/reaktor.20.1.38-46.
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Clove oil as a potent antimicrobial agent was added to enhance the properties of edible films. Clove oil was converted to single and double emulsion emulsions for homogenous dispersion in a starch based edible film suspension. Double emulsion was made with two steps emulsification with CaCl2 as inner water phase and guar gum as outer water phase. Single emulsion was prepared similarly without inner water phase. The physico-chemical characteristics and the antimicrobial activity of the of starch-based edible film added with the emulsion were observed. MBC/MFC of clove oil was determined against E. coli, S. aureus, R. stolonifer, and A. niger which gives value of 1.95, 1.46, 0.52, and 0.35 mg/ml respectively. Incorporation of different emulsions on starch-based edible films affect the properties of resulting edible films by increasing thickness, opacity, elongation at break, water vapor transmission rate, and swelling index. Both emulsions showed comparable physicochemical characteristics such as thickness, WVTR, and swelling index value. However, double emulsion produced more superior edible films in terms of tensile strength and antimicrobial activity. 15% addition of double emulsion were able to show strong antimicrobial activity with inhibition zone of more than 8.0 mm for E. coli and 24.0 mm for R. stolonifer.Keywords: clove oil; edible film; single and double emulsion
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Kovaleva, L. A., R. R. Zinatullin, and R. Z. Minnigalimov. "Investigation of the Water-In-Oil Emulsions Destruction by Radio-Frequency Electromagnetic Field." Proceedings of the Mavlyutov Institute of Mechanics 6 (2008): 101–6. http://dx.doi.org/10.21662/uim2008.1.014.
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The possibility of applying a radio-frequency electromagnetic field for the destruction of water-oil emulsions is substantiated. The article presents the results of dielectric measurements of water-in-oil emulsions with different water content in the emulsion, as well as the results of experimental studies of the water-in-oil emulsions destruction in a radio-frequency electromagnetic field.
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Garcia Zapateiro, Luis, Somaris Quintana Martinez, and Aldair Morales Cano. "Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions." Czech Journal of Food Sciences 36, No. 1 (February 28, 2018): 73–80. http://dx.doi.org/10.17221/315/2017-cjfs.
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The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried out to characterize the rheological behaviour of emulsions as influenced by concentration. Emulsions presented a non-Newtonian behaviour type with shear thinning and flow curves that could be described by the Carreau model. The dynamic viscoelastic properties characterized by an oscillatory frequency sweep under small deformation conditions showed fluid-like viscoelastic behaviour. The interaction of the stabilizers in the mixture with each other at the interface appears to play a decisive role for the stabilization of emulsions.
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Ghetiu, Iuliana, Ioana Gabriela Stan, Casen Panaitescu, Cosmin Jinescu, and Alina Monica Mares. "Surfactants Efficiency in Oil Reserves Exploatation." Revista de Chimie 68, no. 2 (March 15, 2017): 273–78. http://dx.doi.org/10.37358/rc.17.2.5435.
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The use of surfactants in the process of water separation from crude oil emulsions formed at extraction is an effective solution in the treatment of crude oil. But perfecting this technology to a higher degree of efficiency, in order to destabilize the emulsion formed, requires the determination of the parameters involved in the design and the correlation of the obtained results. This research also aims at finding optimal solutions that increase the degree of water separation from emulsions using surface-effective solutions to destabilize the emulsion layer. This research was basedon data from two wells that extract oil from Barc�u reservoir. To achieve this objective, the composition of crude oil was analyzed, the emulsion characteristics were established and the elected demulsifiers were tested. The study highlights the efficiency of destabilization up to 97.9 mass %.
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Myakishev, E. A., M. Yu Tarasov, and S. A. Leontiev. "The artificial simulation of oilwater emulsions to study emulsion settling process with the use of coalescing element." Oil and Gas Studies, no. 5 (November 17, 2019): 79–87. http://dx.doi.org/10.31660/0445-0108-2019-5-79-87.
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The article presents the sequence and results of experimental modeling of artificial oil-water emulsions based on anhydrous oil and water with density and mineralization as close as possible to the real field conditions of the researched deposits. The practical importance of simulation of artificial emulsions was due to the need to work with emulsions of different degrees of water cut, which is possible only by laboratory simulation conditions. We prepared artificial oil-water emulsion using a turbine mixer in a thermostated container. Then we set the emulsion preparation mode: number of revolutions (n1, min –1) and mixing time (t, min). We selected the optimal parameters to create stable artificial oil-water emulsions according to different types of oils.
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Fingas, Merv, and Ben Fieldhouse. "HOW TO MODEL WATER-IN-OIL EMULSION FORMATION." International Oil Spill Conference Proceedings 2005, no. 1 (May 1, 2005): 647–54. http://dx.doi.org/10.7901/2169-3358-2005-1-647.
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ABSTRACT Water-in-oil mixtures were grouped into four states or classes: stable, mesostable, unstable, and entrained water. Only stable and mesostable states can be characterized as emulsions. These states were established according to lifetime, visual appearance, complex modulus, and differences in viscosity. Water-in-oil emulsions made from crude oils have different classes of stability as a result of the asp haltene and resin contents, as well as differences in the viscosity of the starting oil. In this paper a new numerical modelling scheme is proposed and is based on empirical data and the corresponding physical knowledge of emulsion formation. The density, viscosity, saturate, asphaltene and resin contents are used to compute a class index which yields either an unstable or entrained water-in-oil state or a meso-stable or stable emulsion. A prediction scheme is given to estimate the water content and viscosity of the resulting water-in-oil state and the time to formation with input of wave-height.
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Digno, Tagelsir Awad Ahmed. "Effect of Emulsion in Sudanese Crude Oil PalougeField ,Melute Basin." Journal of The Faculty of Science and Technology, no. 6 (January 13, 2021): 89–98. http://dx.doi.org/10.52981/jfst.vi6.607.
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The study was conducted in Palouge Field in Malute Basin Block 3&7 located in the Republic of South Sudan This paper discusses problems related to oil emulsions that have been encountered in Palouge Field. Oil samples collected from 17 Oil Gathering Manifold (OGM), viscosities range from 106cP to over 8159cP (@ 50ºCand API gravities ranged from 13 to 25. Emulsion from 2 up to 33and water cut form (7% water cut to over 77%), Pour Point 30 to 420 .These properties provide an interesting case of operational problems in oil water separation.The main causes of emulsion formation in the investigated fields were water cut, temperature, shear, Pour Point, demulsifier dosage and mixing different crudes. The results show a strong correlation ofPour Point (Paraffinic content which lead to stabilized emulsion)in the crude oil with the water-oil separation index or emulsion tightness. Recommendations are made for reducing and optimizing demulsifier dosage by adding chemical additives,and further comprehensive study should be done to determine the compounds which lead to stabilized emulsion for example Naphthenic compound and Asphaltenic.
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Cuomo, Francesca, Giuseppe Cinelli, Catalina Chirascu, Emanuele Marconi, and Francesco Lopez. "Antioxidant Effect of Vitamins in Olive Oil Emulsion." Colloids and Interfaces 4, no. 2 (May 29, 2020): 23. http://dx.doi.org/10.3390/colloids4020023.
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In this study, water-in-extra virgin olive oil emulsions were enriched with vitamins. Water-in oil emulsions are heterogeneous systems able to solubilize both hydrophilic and hydrophobic compounds. Thus, hydrophilic vitamin C and lipophilic vitamin E were loaded separately or together in emulsion. A suitable emulsion composition was selected after considering different surfactant (mono and diglycerides of fatty acids, E471; sorbitan monooleate, Span 80; polyoxyethylene sorbitan monooleate, Tween 80) and water concentrations. The most appropriate emulsion, for the high stability, resulted the one containing concentrations of Span 80 1% w/w and water 1% w/w. The antioxidant effect of vitamins in emulsions was studied considering the variation of the peroxide values during storage. The oxidation reaction was slowed down in emulsions containing vitamin C, but it was quickened by the loading of vitamin E for its high concentration. In emulsions containing vitamin E, indeed, the peroxide values were higher than in emulsions prepared in the absence of vitamins or in oil. The antioxidant activity generated by the co-loading of vitamin C and E was very effective to the point that in presence of high amounts of vitamins the peroxide values did not change in about 40 days of storage, due to the vitamin E regeneration by vitamin C.
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Pal, Anuva, and Rajinder Pal. "Rheology of Emulsions Thickened by Starch Nanoparticles." Nanomaterials 12, no. 14 (July 13, 2022): 2391. http://dx.doi.org/10.3390/nano12142391.
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The rheology of oil-in-water (O/W) emulsions thickened by starch nanoparticles is investigated here. The starch nanoparticle concentration is varied from 0 to 25 wt% based on the matrix aqueous phase. The oil concentration is varied from 0 to 65 wt%. At a given nanoparticle concentration, the emulsions are generally Newtonian at low oil concentrations. The emulsions become shear-thinning at high oil concentrations. The increase in nanoparticle concentration at a given oil concentration increases the consistency of the emulsion and enhances the shear-thinning behavior of emulsion. The rheological behavior of emulsions is described reasonably well by a power-law model. The consistency index of the emulsion increases with the increases in nanoparticle and oil concentrations. The flow behavior index of emulsion decreases with the increases in nanoparticle and oil concentrations, indicating an increase in the degree of shear-thinning in emulsion.
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Zhao, Haodong, Yali He, Zhihua Wang, Yanbao Zhao, and Lei Sun. "Mussel-Inspired Fabrication of PDA@PAN Electrospun Nanofibrous Membrane for Oil-in-Water Emulsion Separation." Nanomaterials 11, no. 12 (December 17, 2021): 3434. http://dx.doi.org/10.3390/nano11123434.
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Emulsified oily wastewater threatens human health seriously, and traditional technologies are unable to separate emulsion containing small sized oil droplets. Currently, oil–water emulsions are usually separated by special wettability membranes, and researchers are devoted to developing membranes with excellent antifouling performance and high permeability. Herein, a novel, simple and low-cost method has been proposed for the separation of emulsion containing surfactants. Polyacrylonitrile (PAN) nanofibers were prepared via electrospinning and then coated by polydopamine (PDA) by using self-polymerization reactions in aqueous solutions. The morphology, structure and oil-in-water emulsion separation properties of the as-prepared PDA@PAN nanofibrous membrane were tested. The results show that PDA@PAN nanofibrous membrane has superhydrophilicity and almost no adhesion to crude oil in water, which exhibits excellent oil–water separation ability. The permeability and separation efficiency of n-hexane/water emulsion are up to 1570 Lm−2 h−1 bar−1 and 96.1%, respectively. Furthermore, after 10 cycles of separation, the permeability and separation efficiency values do not decrease significantly, indicating its good recycling performance. This research develops a new method for preparing oil–water separation membrane, which can be used for efficient oil-in-water emulsion separation.
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M. V. Dolgov, A. A. Baubek, M. G. Zhumagulov, A. M. Gribkov, and S. A. Glazyrin. "POSSIBILITY OF WATER-OIL EMULSION COMBUSTION." Bulletin of Toraighyrov University. Energetics series, no. 1.2022 (March 18, 2022): 186–200. http://dx.doi.org/10.48081/pocj1209.
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The article describes a device developed by the authors for wave treatment of water-oil emulsion for preparation of water-oil emulsion for combustion. High efficiency of hydrocarbon fuel combustion is one of the main indicators when choosing a method of fuel mixture preparation. The scheme of an innovative vortex burner for combustion of water-oil emulsion is presented. A review of existing equipment for preparation of high quality emulsion is made. The necessity of forced oil dehydration for high quality combustion in burners is refuted. The choice of material for the dispersant body with regard to corrosion, cavitation and wear resistance requirements is presented. The analysis was carried out in order to reveal the relations of transformation of physical-chemical properties of water-oil emulsion (sedimentation and aggregative stability, structural viscosity) from temperature and from the volume of water in them. Knowledge of these physical-chemical parameters is essential to ensure the efficiency of atomization and stable combustion of the fuel under study. A methodology for determining the dynamic viscosity using a capillary viscometer with results obtained in different ranges of temperature changes of emulsified fuel preparation is presented. Data on the density of oil-water emulsion as a function of water concentration at 70 °C was obtained. The dependence of stability of emulsion based on fuel oil M-100 from settling time at 20 °C has been analysed. When using wave treatment dispersant, stable water-oil emulsions are obtained, suitable for use in power engineering as fuel.
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Ponphaiboon, Juthaporn, Sontaya Limmatvapirat, and Chutima Limmatvapirat. "Influence of Emulsifiers on Physical Properties of Oil/Water Emulsions Containing Ostrich Oil." Key Engineering Materials 777 (August 2018): 592–96. http://dx.doi.org/10.4028/www.scientific.net/kem.777.592.
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The fabrication of oil/water (O/W) emulsions in order to prepare the spray-dried encapsulated bioactive ostrich oil emulsions can be useful for increasing stability of commercial products. In this study, O/W emulsions were stabilized with mixed emulsifiers (Span and Tween) or soy lecithin. The effects of emulsifiers on the physical properties of emulsions containing ostrich oil were investigated. Results showed that the addition of a mixture of Span and Tween emulsifiers at concentrations between 5 and 15% w/w reduced the droplet size of the emulsions but did not decrease the zeta potential in the emulsion system. The smallest droplet size of 5.01±0.43 μm was obtained from the emulsion containing 15% w/w mixture of Span 20 and Tween 80. The zeta potential values of all emulsions containing a mixture of Span and Tween emulsifiers in the concentration range of 5 to 20% w/w were between-23 and-55 mV. In addition, the viscosity of these emulsions increased with increases in the concentrations of both emulsifiers. The stable 20% w/w ostrich oil emulsion stabilized with 15% w/w Span 20/Tween 80 presented viscosity equal to 69.56±1.82 cP. For 10% w/w ostrich oil emulsions stabilized with lecithin, the droplet size and zeta potential of the emulsions tended to decrease with increasing lecithin concentrations. An emulsion containing 10% w/w lecithin exhibited the smallest droplet size (3.93±0.11 μm). The zeta potential values of all emulsions composed of 1-15% w/w lecithin were between-33 and –66 mV and the viscosity of these emulsions increased with increases in the concentrations of lecithin. The stable 10% w/w ostrich oil emulsion stabilized with 10% w/w lecithin exhibited a high viscosity of 172.50±1.01cP. In summary, 10% w/w lecithin provides better emulsion stability than 15% w/w Span 20/Tween 80. These results therefore reveal important parameters for the fabrication of stable O/W emulsions containing ostrich oil.
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Esposito, Rodolfo, Domenico Cavasso, Marcella Niccoli, and Gerardino D’Errico. "Phase Inversion and Interfacial Layer Microstructure in Emulsions Stabilized by Glycosurfactant Mixtures." Nanomaterials 11, no. 2 (January 27, 2021): 331. http://dx.doi.org/10.3390/nano11020331.
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Identification of strategies to prolong emulsion kinetic stability is a fundamental challenge for many scientists and technologists. We investigated the relationship between the emulsion stability and the surfactant supramolecular organization at the oil–water interface. The pseudo-phase diagrams of emulsions formed by water and, alternatively, a linear or a branched oil, stabilized by mixtures of two sugar-based surfactants, Span80 and Tween80, are presented. The surfactant ordering and dynamics were analyzed by electron paramagnetic resonance (EPR) spectroscopy. In Oil-in-Water (O/W) emulsions, which are stable for more than four days, disordered surfactant tails formed a compact and viscous layer. In Water-in-Oil (W/O) emulsions, whose stability is much lower, surfactants formed an ordered layer of extended tails pointing toward the continuous apolar medium. If linear oil was used, a narrow range of surfactant mixture composition existed, in which emulsions did not demix in the whole range of water/oil ratio, thus making it possible to study the phase inversion from O/W to W/O structures. While conductometry showed an abrupt inversion occurring at a well-defined water/oil ratio, the surfactant layer microstructure changed gradually between the two limiting situations. Overall, our results demonstrate the interconnection between the emulsion stability and the surfactant layer microstructuring, thus indicating directions for their rational design.
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Thayee Al-Janabi, Omer Yasin, Miran Sabah Ibrahim, Ibrahim F. Waheed, Amanj Wahab Sayda, and Peter Spearman. "Breaking water-in-oil emulsion of Northern Iraq’s crude oil using commercial polymers and surfactants." Polymers and Polymer Composites 28, no. 3 (August 13, 2019): 187–98. http://dx.doi.org/10.1177/0967391119868118.
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Water (W) and oil (O) normally mix during production and while passing through valves and pumps to form a persistent water-in-oil (W/O) emulsion, which is a serious restriction in oil production and transporting and refining processes. The objective of this work is to treat emulsions of two crude oil samples labeled KD1 and DGH2 using commercial polymers and surfactants which are also known as demulsifiers. Hydrophile–lipophile balance (HLB) in the demulsifier structure has demonstrated a great effect on breaking W/O emulsion. Emulsion breakers with low HLB value showed better reduction in the dynamic IFT, high diffusivity at the W/O interface, and accelerated coalescence of water droplets. Concomitantly, high emulsion temperatures were found to reduce the interfacial film viscosity and accelerate water droplets coalescence. A maximum water separation efficiency (WSE) of 97% was achieved in the case of KD1 and 88% for DGH2, and using a (1:1) polymer blend demulsifier further increased WSE to 99% after 100 min.
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Sun, Yongtao, and Zhaomin Li. "Influence of the Interfacial Properties on the Stability of Water in Heavy Oil Emulsions in Thermal Recovery Process." Geofluids 2020 (November 17, 2020): 1–11. http://dx.doi.org/10.1155/2020/8897576.
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Under the conditions of thermal oil recovery, the heavy oil in a reservoir usually exists in the form of W/O emulsion with high water content, which has significant effect on oil recovery performance. The most important parameter on the stability of W/O emulsion is interfacial properties. Thus, in order to investigate the effect of interfacial properties on the stability of W/O emulsion in a heavy oil reservoir at elevated temperatures, experiments have been conducted to generate various emulsions with variations in the temperature; stirring rate; contents of asphaltene, resin, and wax of the simulated heavy oil; and water salinity based on a target heavy oil reservoir in China. Then, the properties of the W/O emulsions include viscosity, interfacial viscosity (IFV), interfacial tension (IFT), and dehydration rate; the microscopic morphologies are measured as well. The experimental results show evidently stable W/O emulsion of heavy oil and water generated in thermal processes due to the stable, thick, and indistinct interface between heavy oil and water, where the active molecules of asphaltene and resin are accumulated. The interface connects the central large droplet and the surrounding small droplets tightly. The results also indicate the size of the central droplet, and the indistinct interface can be enlarged with increasing temperature and increasing stirring rate. Compared to resin, it is noted that the larger asphaltene molecules have stronger connection because of their stronger intermolecular force, larger IFV, and less IFT. At the same time, the stability of W/O emulsion will be strengthened with increasing temperature and stirring rate and gradually weakened with increasing salinity. In conclusion, the stability of water in heavy oil emulsion is mainly related to the large interfacial viscosity of the interface with much more heavy components such as asphaltene and resin compared to thin oil.
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Owusu, John, J. H. Oldham, W. O. Ellis, and G. Owusu-Boateng. "Emulsifying ability of exudate gums obtained from three plant species in Ghana." International Journal of Technology and Management Research 2, no. 2 (March 12, 2020): 25–31. http://dx.doi.org/10.47127/ijtmr.v2i2.54.
Full textAbstract:
Food emulsions are thermodynamically unstable mixtures which can be stabilized with the application of an emulsifier. In Ghana emulsifiers are imported, and this increases the final cost of food emulsions. In this study, gums obtained from three tree plant species in Ghana, i.e. Albizia zygia (Albizia), Khaya senegalensis (Khaya), and Anarcardium occidentale (Cashew), were used to stabilize oil-in-water emulsion, and the stability of the emulsions were measured after centrifugation at 1300 x g for 5 min, and upon pH adjustment (from 2 to 3.5). Quantity of gum (mass), solubility of gum in the continuous phase, viscosity, oil volume fraction, and pH were investigated to determine how they affect emulsion stability.The results indicated with the exception of viscosity, emulsion stability is influenced by all the other factors studied. In addition there was no significant difference (P<0.05) between the emulsion stabilities of food emulsions stabilized by gums of Cashew (0.77-0.86) and Acacia (0.78-0.87). The Pearson’s co-efficient of correlation indicated that the emulsion stability values of the emulsions positively correlated with the solubility of the gums (R2 =0.983 at P<0.05, and0.997 at P<0.01). Although there were no significant differences in the emulsion stability values of emulsions stabilized with Albizia and Khaya gums, both recorded significantly lower (P<0.05) emulsion stability values (0.76-0.85 and 0.75-0.81 respectively) than the Acacia gum (control). The Cashew gum has the potential to be utilized as an emulsifier in the food industry.
Keywords: Emulsion, Emulsifier, Acacia gum, Oil-in-water Emulsion, Emulsion stability
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Ponphaiboon, Juthaporn, Sontaya Limmatvapirat, and Chutima Limmatvapirat. "Development and Evaluation of a Stable Oil-in-Water Emulsion with High Ostrich Oil Concentration for Skincare Applications." Molecules 29, no. 5 (February 23, 2024): 982. http://dx.doi.org/10.3390/molecules29050982.
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This study investigates the development of an oil-in-water (O/W) emulsion enriched with a high concentration of ostrich oil, recognized for its abundant content of oleic acid (34.60 ± 0.01%), tailored for skincare applications. Using Span and Tween emulsifiers, we formulated an optimized emulsion with 20% w/w ostrich oil and a 15% w/w blend of Span 20 and Tween 80. This formulation, achieved via homogenization at 3800 rpm for 5 min, yielded the smallest droplet size (5.01 ± 0.43 μm) alongside an appropriate zeta potential (−32.22 mV). Our investigation into the influence of Span and Tween concentrations, types, and ratios on the stability of 20% w/w ostrich oil emulsions, maintaining a hydrophile–lipophile balance (HLB) of 5.5, consistently demonstrated the superior stability of the optimized emulsion across various formulations. Cytotoxicity assessments on human dermal fibroblasts affirmed the safety of the emulsion. Notably, the emulsion exhibited a 52.20 ± 2.01% inhibition of linoleic acid oxidation, surpassing the 44.70 ± 1.94% inhibition observed for ostrich oil alone. Moreover, it demonstrated a superior inhibitory zone against Staphylococcus aureus (12.32 ± 0.19 mm), compared to the 6.12 ± 0.15 mm observed for ostrich oil alone, highlighting its enhanced antioxidant and antibacterial properties and strengthening its potential for skincare applications. The optimized emulsion also demonstrates the release of 78.16 ± 1.22% of oleic acid across the cellulose acetate membrane after 180 min of study time. This successful release of oleic acid further enhances the overall efficacy and versatility of the optimized emulsion. Stability assessments, conducted over 6 months at different temperatures (4 °C, 25 °C, 45 °C), confirmed the emulsion’s sustained physicochemical and microbial stability, supporting its promise for topical applications. Despite minor fluctuations in acid values (AV) and peroxide values (PV), the results remained within the acceptable limits. This research elucidates the crucial role of emulsification in optimizing the efficacy and stability of ostrich oil in skincare formulations, providing valuable insights for practical applications where stability is paramount.
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Zheng, Hongxia, Like Mao, Jingyi Yang, Chenyu Zhang, Song Miao, and Yanxiang Gao. "Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions." Journal of Food Quality 2020 (January 13, 2020): 1–8. http://dx.doi.org/10.1155/2020/1540925.
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Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.
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Zhang, Qun, Yan Shi, Zongcai Tu, Yueming Hu, and Chengyan He. "Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior." Foods 11, no. 23 (December 5, 2022): 3923. http://dx.doi.org/10.3390/foods11233923.
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The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the two emulsifying systems was analyzed. The results of the adsorption kinetics show that SE can decrease the interfacial tension, particle size and zeta potential of the emulsions. The results of the interfacial protein concentration show that SE could competitively replace the protein at the oil-water interface and change the strength of the interfacial film. The results of the viscoelastic properties show that the emulsion structure of the two emulsion systems results in the maximum value when the concentration of SE is 0.75% (w/v), and the elastic modulus (G’) of the emulsion prepared with SPI-SE is high. The viscosity results show that all emulsions show shear-thinning behavior and the curve fits well with the Ostwald–Dewaele model. The addition of SE in the emulsions of the two emulsion systems can effectively stabilize the emulsion and change the composition and strength of the oil–water interface of the emulsion. The cannabis oil microcapsules prepared with protein-SE as an emulsion system exhibit high quality.
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Kosaric, N., and Z. Duvnjak. "Deemulsification of Water-in-Oil Emulsion with Sludges." Water Quality Research Journal 22, no. 3 (August 1, 1987): 437–43. http://dx.doi.org/10.2166/wqrj.1987.034.
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Abstract Aerobic sludge from a municipal activated sludge treatment plant, sludge from a conventional municipal anaerobic digester, aerobic sludge from an activated sludge process of a petroleum refinery, and granular sludge from an upflow sludge blanket reactor (USBR) were tested in the deemulsification of a water-in-oil emulsion. All sludges except the last one, showed a good deemulsification capability and could he used for a partial deemulsification of such emulsions. The rate and degree of the deemulsifications increased with an increase in sludge concentrations. The deemulsifications were faster at 85°C and required smaller amounts of sludge than in the case of the deemulsifications at room temperature. An extended stirring (up to a certain limit) in the course of the dispersion of sludge emulsion helped the deemulsification. Too vigorous agitation had an adverse effect. The deemulsification effect of sludge became less visible with an increase in the dilution of emulsion which caused an increase in its spontaneous deemulsification.