Size prediction of kappa-carrageenan droplets formed in co-flowing immiscible liquid

作者：Leong Jun Yee; Lim Tek Kaun; Pogaku Ravindra; Chan Eng Seng^*

来源：Particuology, 2011, 9(6): 637-643.

DOI：10.1016/j.partic.2011.06.006

• kappa-Carrageenan
• Droplet
• Channel emulsification
• Co-flowing
• Dripping
• Bioencapsulation

The formation of kappa-carrageenan droplets in channel emulsification was experimentally investigated. The dispersed phase was vertically injected into co-flowing immiscible palm oil in the direction of gravity. This study focused on predicting kappa-carrageenan drop size using force balance analysis. The force balance model considers the interfacial tension to be the solitary attaching force, while a combination of the drag force from the co-flowing palm oil and the body force of the extruding kappa-carrageenan liquid act as the detaching forces. The conventional model gave poor predictions for droplet size, with an average relative deviation of 23%. This large deviation could be attributed to necking phenomena and an underestimation of the drag force generated on the shear-thinning kappa-carrageenan solution. By incorporating correction factors, the average relative deviation of the force balance model dropped to 4%.

• 出版日期2011-12