Study on supercooling of droplet phase of water-in-oil emulsions
Supercooling of droplet phase is common in water-in-oil (W/O) emulsions. Previous researches reports gave some explanations, however the explanations could not well explain the distinction of supercooling degree of droplet phase between the emulsions produced from different surfactants or oil phases. In this paper, emulsions with different oil phases, droplet phases or surfactants were produced. Their supercooling degrees of droplet phase were determined by differential scanning calorimeter (DSC). As a result, it is found that the supercooling degree was correlated to the compositions of oil and water phases as well as the structure and composition of surfactant adsorbed at interface. Therein the watersoluble electrolyte and the structure of polar group of surfactant affected it very strongly due to hydration and restraint in crystallization. This work is significant for the stability evaluation and demulsification of W/O emulsion by freeze/thaw.
W/O emulsion DSC supercooling hydration crystalline restraint
Chang Lin Gaohong He Gongkui Xiao Dan Liu Zhengwen Hu
State Key Laboratory of Fine Chemicals, R&D Center of Membrane Science and Technology, Dalian University of Technology, Dalian, 116012, P.R.China.
国际会议
The 5th International Conference on Separation Science and Technology(第五届国际分离科学与技术会议)
北京
英文
2007-10-14（万方平台首次上网日期，不代表论文的发表时间）