Size prediction of κ-carrageenan droplets formed in co-flowing immiscible liquid--颗粒学报PARTICUOLOGY

Leong, J.-Y., Lim, T.-K., Pogaku, R., & Chan, E.-S. (2011). Size prediction of κ-carrageenan droplets formed in co-flowing immiscible liquid. Particuology, 9(6), 637–643. https://doi.org/10.1016/j.partic.2011.06.006

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

Jun-Yee Leong ^{a b}, Tek-Kaun Lim ^a, Ravindra Pogaku ^a, Eng-Seng Chan ^b *

a Centre of Materials and Minerals, School of Engineering and Information Technology, Universiti Malaysia Sabah, 88999 Kota Kinabalu, Sabah, Malaysia
b School of Engineering, Monash University, Jalan Lagoon Selatan, 46150 Bandar Sunway, Selangor, Malaysia

10.1016/j.partic.2011.06.006

Volume 9, Issue 6, December 2011, Pages 637-643

Received 4 March 2010, Revised 31 March 2011, Accepted 15 June 2011, Available online 2 October 2011.

E-mail: chan.eng.seng@eng.monash.edu.my; engseng.chan@gmail.com

Highlights

Abstract

The formation of κ-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 κ-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 κ-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 κ-carrageenan solution. By incorporating correction factors, the average relative deviation of the force balance model dropped to 4%.

Graphical abstract

Keywords

κ-Carrageenan; Droplet; Channel emulsification; Co-flowing; Dripping; Bioencapsulation

文章导读