Water-in-oil mixtures were grouped into four states or classes: stable, mesostable, unstable, and entrained water. Of these, 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 content at formation was not an important factor. Water-in-oil emulsions made from crude oils have different classes of stability as a result of the asphaltene and resin contents, as well as differences in the viscosity of the starting oil. The different types of water-in-oil classes are readily distinguished simply by appearance, as well as by rheological properties. A review of past modelling efforts to predict emulsion formation showed that these older schemes were based on first-order rate equations that were developed before extensive work on emulsion physics took place. These results do not correspond to either laboratory or field results. The present authors suggest that both the formation and characteristics of emulsions could be predicted using empirical data. If the same oil type as already studied is to be modelled, the laboratory data on the state and properties can be used directly. 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 mesostable 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.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.jhazmat.2003.11.008 | DOI Listing |
Foods
December 2024
CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
L. extract is attracting interest as a natural colorant alternative. However, the presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application.
View Article and Find Full Text PDFAvian Pathol
January 2025
Royal GD, Deventer, Netherlands.
The purpose of the study was to prepare a safe vaccine that provides broad protection against the peritonitis syndrome. Two formaldehyde inactivated water-in-oil emulsion vaccines were made: one vaccine containing genotypes A (O1:H7), B (O78:H4), C (O2:H1) and D (O11:H12) (vaccine A-D), the other one only genotype A (vaccine A). genotypes originated from hens with EPS.
View Article and Find Full Text PDFAngew Chem Int Ed Engl
January 2025
Tianjin University of Technology, Institute for New Energy Materials and Low Carbon Technologies, 300384, Tianjin, CHINA.
Food Chem
December 2024
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China; Xinjiang Uygur Autonomous Region Saihu Fishery Science and Technology Development Company Limited, Bortala Mongol Autonomous Prefecture, 833500, China. Electronic address:
Sci Rep
December 2024
School of architecture, Ocean and energy power engineering, Wuhan University of Technology, Wuhan, 430070, China.
During maritime operations, extreme events such as explosions, grounding, and seal failures can cause water ingress into lubricant compartments, forming oil-water emulsions that significantly affect the lubrication performance of ship stern bearings. Existing studies mainly focus on low water content, with limited exploration of the impact of high water content on lubrication performance. To address this gap, viscosity measurements of oil-water mixtures were conducted, and an emulsification viscosity equation applicable to varying water contents was derived.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!