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Journal articles on the topic 'Water-in-oil-in-water emulsion'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

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 (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 frequen

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Manthey, Frank A., John D. Nalewaja, and Edward F. Szelezniak. "Herbicide-Oil-Water Emulsions." Weed Technology 3, no. 1 (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 up

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3

Fingas, Merv. "New Models for Water-in-Oil Emulsion Formation." International Oil Spill Conference Proceedings 2014, no. 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 a

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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 (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 th

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Yasukawa, Masahiro, Eiji Kamio, and Tsutomu Ono. "Monodisperse Water-in-Water-in-Oil Emulsion Droplets." ChemPhysChem 12, no. 2 (2011): 263–66. http://dx.doi.org/10.1002/cphc.201000905.

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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 (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 th

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7

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 (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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8

Sahota, Ravin S., and Sam M. Dakka. "Investigation the Stability of Water in Oil Biofuel Emulsions Using Sunflower Oil." ChemEngineering 4, no. 2 (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-l

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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 th

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Kosaric, N., and Z. Duvnjak. "Deemulsification of Water-in-Oil Emulsion with Sludges." Water Quality Research Journal 22, no. 3 (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 wer

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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.

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Nawangsasi, Irene Raras, Yoyok Budi Pramono, Antonius Hintono, and Vita Paramita. "Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning." Agritech 38, no. 2 (2018): 151. http://dx.doi.org/10.22146/agritech.27550.

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This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storag

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13

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 emu

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14

Ratoi-Salagean, M., H. Spikes, and R. Hoogendoorn. "The design of lubricious oil-in-water emulsions." Proceedings of the Institution of Mechanical Engineers, Part J: Journal of Engineering Tribology 211, no. 3 (1997): 195–208. http://dx.doi.org/10.1243/1350650971542426.

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Oil-in-water emulsions, as used in metal working and fire-resistant hydraulic fluids, often show poor lubricating performance and one reason for this is their inability to form effective elastohydrodynamic films. This paper considers how the composition of an oil-in-water emulsion contributes to its lubricating properties. A key factor in oil-in-water emulsion performance lies in the ability of the dispersed oil droplets to wet polar metal surfaces and thus promote full elastohydrodynamic lubrication, without starvation, up to high speeds. In this paper it is shown how this ability can be quan

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15

Maddah, Zenah Hani, and Tariq Mohammed Naife. "Demulsification of Water in Iraqi Crude Oil Emulsion." Journal of Engineering 25, no. 11 (2019): 37–46. http://dx.doi.org/10.31026/j.eng.2019.11.03.

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Formation of emulsions during oil production is a costly problem, and decreased water content in emulsions leads to increases productivity and reduces the potential for pipeline corrosion and equipment used. The chemical demulsification process of crude oil emulsions is one of the methods used for reducing water content. The demulsifier presence causes the film layer between water droplets and the crude oil emulsion that to become unstable, leading to the accelerated of water coalescence. This research was performed to study the performance of a chemical demulsifier Chimec2439 (commercial) a b

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16

Fingas, Merv. "OIL SPILL DISPERSION STABILITY AND OIL RE-SURFACING." International Oil Spill Conference Proceedings 2008, no. 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

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17

Cho, Yu-Jin, Dong-Min Kim, In-Ho Song, et al. "An Oligoimide Particle as a Pickering Emulsion Stabilizer." Polymers 10, no. 10 (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 cont

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18

Buist, Ian A., and Nick Glover. "IN SITU BURNING OF ALASKA NORTH SLOPE EMULSIONS." International Oil Spill Conference Proceedings 1995, no. 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

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Neumann, S. M., N. Wittstock, U. S. van der Schaaf, and H. P. Karbstein. "Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion." Colloids and Surfaces A: Physicochemical and Engineering Aspects 537 (January 2018): 524–31. http://dx.doi.org/10.1016/j.colsurfa.2017.10.070.

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KURODA, Shigeaki, Kentarou ITO, Yuuitirou MIYATA, and Takeshi ITO. "Lubrication with oil in water emulsion." Proceedings of the Fluids engineering conference 2000 (2000): 269. http://dx.doi.org/10.1299/jsmefed.2000.269.

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21

Wang, S. H., A. Z. Szeri, and K. R. Rajagopal. "Lubrication With Emulsion in Cold Rolling." Journal of Tribology 115, no. 3 (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 mixt

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22

Sutrisna, P. D., F. S. Lingganingrum, and I. G. Wenten. "Separation of oil-in-water emulsion using slotted pore membrane." Jurnal Teknik Kimia Indonesia 11, no. 1 (2018): 57. http://dx.doi.org/10.5614/jtki.2012.11.1.8.

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Nowadays, oil-in-water (O/W) emulsion has become an important topic in many industries. Petroleum industry is one of these industries. O/W emulsion produced in crude oil recovery causes problems at different stages in petroleum industry. Produced water can not be injected again into the well, because it contains high concentrations of oil, grease and suspended particles. Recently, membrane technology has been applied in separation of O/W emulsion. One membrane that has been developed special for oil filtration is slotted true surface filter. This research investigated influences of pore size a

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Mancinelli, R., F. Bruni, M. A. Ricci, and S. Imberti. "Microscopic structure of water in a water/oil emulsion." Journal of Chemical Physics 138, no. 20 (2013): 204503. http://dx.doi.org/10.1063/1.4807601.

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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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Gandova, Vanya. "Kinetic investigation of emulsion stability in oil/water emulsions stabilized with protein." Journal of Food, Nutrition and Agriculture 1, no. 1 (2018): 21. http://dx.doi.org/10.21839/jfna.v1i1.131.

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The emulsion stability soybean oil/water (O/W) with different concentrations was investigated. The dynamics of emulsion stabilities were investigated at 1 to 15 days as measured of turbidity. Three series of samples were prepared with 2 %, 4 % and 5 % soybean protein isolates (SI). Obtained results were compared with other obtained with optical microscope. It was found that emulsions exhibited more stability in samples with 2 % SI. The pH was measured in all emulsions. pH interval was between 5.8–7.4and after analysis were seen that emulsions exhibited high stability around 7.2-7.3 pH values.

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Cao, Guoliang, Yonggui Wang, Chengyu Wang, and Shih-Hsin Ho. "A dually prewetted membrane for continuous filtration of water-in-light oil, oil-in-water, and water-in-heavy oil multiphase emulsion mixtures." Journal of Materials Chemistry A 7, no. 18 (2019): 11305–13. http://dx.doi.org/10.1039/c9ta01889a.

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An underwater superoleophobic and underoil superhydrophobic dually prewetted membrane can be used in various continuous separation processes of water-in-light oil, oil-in-water, and water-in-heavy oil multiphase emulsion mixtures.

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Durán, Alberto L., Ediguer E. Franco, Carlos A. B. Reyna, Nicolás Pérez, Marcos S. G. Tsuzuki, and Flávio Buiochi. "Water Content Monitoring in Water-in-Crude-Oil Emulsions Using an Ultrasonic Multiple-Backscattering Sensor." Sensors 21, no. 15 (2021): 5088. http://dx.doi.org/10.3390/s21155088.

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This work shows the application of an ultrasonic multiple-scattering sensor for monitoring water-in-petroleum emulsions. The sensor consists of a commercial ultrasonic transducer with an array of cylindrical scatterers placed in the near field. The scatterers are thin metal bars arranged in rows in front of the transducer. The backscattering signals were analyzed by calculating the wave energy and by a cross-correlation between signal segments; they were also used to determine the propagation velocity in the emulsions. The tests performed used emulsions with water volume concentrations from 0

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Zhang, Yanzhen, Yonghong Liu, Renjie Ji, Baoping Cai, and Yang Shen. "Sinking EDM in water-in-oil emulsion." International Journal of Advanced Manufacturing Technology 65, no. 5-8 (2012): 705–16. http://dx.doi.org/10.1007/s00170-012-4210-4.

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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 (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 o

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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 (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

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A, Acero-Lopez, Schell P, Corredig M, and Alexander M. "Characterization of lactoferrin oil-in-water emulsions and their stability in recombined milk." Journal of Dairy Research 77, no. 4 (2010): 445–51. http://dx.doi.org/10.1017/s0022029910000622.

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Emulsions were prepared with 20% soy oil and different concentrations of lactoferrin, and tested at pH values from 3 to 7·5. The stability of the emulsions decreased as the pH got closer to the isoelectric point of the protein. A concentration of 1% lactoferrin was determined to be sufficient to provide full coverage of the emulsion droplets. Lactoferrin-stabilized emulsions were then prepared in water at pH 6·6 and their behaviour when added to reconstituted milk was studied. It was observed that lactoferrin emulsions were stable when reconstituted in milk, but they showed aggregation when di

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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 (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 isola

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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 investig

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Dorobantu, Loredana S., Anthony K. C. Yeung, Julia M. Foght, and Murray R. Gray. "Stabilization of Oil-Water Emulsions by Hydrophobic Bacteria." Applied and Environmental Microbiology 70, no. 10 (2004): 6333–36. http://dx.doi.org/10.1128/aem.70.10.6333-6336.2004.

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ABSTRACT Formation of oil-water emulsions during bacterial growth on hydrocarbons is often attributed to biosurfactants. Here we report the ability of certain intact bacterial cells to stabilize oil-in-water and water-in-oil emulsions without changing the interfacial tension, by inhibition of droplet coalescence as observed in emulsion stabilization by solid particles like silica.

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Ganeeva, Yulia M., Tatiana N. Yusupova, Ekaterina E. Barskaya, et al. "The composition of acid/oil interface in acid oil emulsions." Petroleum Science 17, no. 5 (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 inter

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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

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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 (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) emulsio

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Binks, Bernard P., and Catherine P. Whitby. "Nanoparticle silica-stabilised oil-in-water emulsions: improving emulsion stability." Colloids and Surfaces A: Physicochemical and Engineering Aspects 253, no. 1-3 (2005): 105–15. http://dx.doi.org/10.1016/j.colsurfa.2004.10.116.

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Adeyi, Oladayo, Daniel Imwansi Ogiem Ikhu-Omoregbe, and Victoria A. Jideani. "Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour." International Journal of Engineering Research in Africa 36 (June 2018): 85–97. http://dx.doi.org/10.4028/www.scientific.net/jera.36.85.

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The influence of vinegar concentrations on the rheological properties of 40% (w/w) sunflower oil-in-water emulsions stabilized with 7% (w/w) gelatinized bambara groundnut flour (BGNF) was investigated. The rheological properties of interest were steady shear, time dependent and viscoelastic characteristics. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Both emulsions with and without vinegar were pseudoplastic, thixotropic and viscoelastic fluids. Vinegar however, significantly (p < 0.05) affected rheological properties of BGNF-stab

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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 (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

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Wang, Shengnan, Guoqiang Shao, Jinjie Yang, et al. "Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment." Food Science and Technology International 26, no. 5 (2020): 444–52. http://dx.doi.org/10.1177/1082013219894145.

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This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion < soy protein isolate–soy soluble polysaccharide –stability emulsion < soy protein isolate–soy hull polysaccharide–stability emulsion, confirming that coalesc

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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 revol

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Mun, Saehun, Yongdoo Choi, and Yong-Ro Kim. "Lipase digestibility of the oil phase in a water-in-oil-in-water emulsion." Food Science and Biotechnology 24, no. 2 (2015): 513–20. http://dx.doi.org/10.1007/s10068-015-0067-2.

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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

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Walavalkar, A. Y., and A. K. Kulkarni. "Combustion of water-in-oil emulsion layers supported on water." Combustion and Flame 125, no. 1-2 (2001): 1001–11. http://dx.doi.org/10.1016/s0010-2180(01)00220-6.

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Walavalkar, A. Y., and A. K. Kulkarni. "Combustion of water-in-oil emulsion layers supported on water." Fire Safety Journal 36, no. 7 (2001): III—IV. http://dx.doi.org/10.1016/s0379-7112(01)00028-5.

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Ch, Nominchuluu, Enkh-Ariun A, Nomin B, et al. "Stabilization of oil-in-water emulsion with brewer’s yeast hydrolysate." Bulletin of the Institute of Chemistry and Chemical Technology, no. 8 (December 31, 2020): 8–12. http://dx.doi.org/10.5564/bicct.v0i8.1471.

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The aim of this study was to determine the effect of spent brewer's yeast hydrolysate on the stabilization of lecithincontaining oil-in-water emulsion. The emulsion was prepared using a 1: 9 oil-to-water ratio with 8% lecithin and homogenized for30 min at 10,000 and 13,000 rpm. The brewer's yeast hydrolysate was added to the lecithin-based oil-in-water emulsion by 0.5%, 1.5%, and 3%, respectively. The oil droplet diameter and creaming index of emulsions were determined by comparison with the control. The stability of the emulsion containing 1.5% of brewer's yeast hydrolysate was 88.2%, and the

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Fingas, Merv. "Models for Water-in-Oil Emulsion Formation." International Oil Spill Conference Proceedings 2011, no. 1 (2011): abs7. http://dx.doi.org/10.7901/2169-3358-2011-1-7.

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Ghannam, Mamdouh T. "Water-in-Crude Oil Emulsion Stability Investigation." Petroleum Science and Technology 23, no. 5-6 (2005): 649–67. http://dx.doi.org/10.1081/lft-200033001.

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Ichikawa, Tsuneki. "Electrical demulsification of oil-in-water emulsion." Colloids and Surfaces A: Physicochemical and Engineering Aspects 302, no. 1-3 (2007): 581–86. http://dx.doi.org/10.1016/j.colsurfa.2007.03.036.

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