Insights into the Evolution of an Emulsion with Demulsifying Bacteria Based on Turbiscan
Insights into the Evolution of an Emulsion with Demulsifying Bacteria Based on Turbiscan
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基于 Turbiscan 的破乳菌乳液演化洞察
DOI：
10.1021/acs.iecr.6b01347
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发表时间：
2016-06
影响因子：
4.2
通讯作者：
Huang Xiangfeng
中科院分区：
文献类型：
--
作者：
Peng Kaiming;Wang Xuhui;Lu Lijun;Liu Jia;Guan Xiupeng;Huang Xiangfeng
利用Turbiscan的后向散射数据，对四种破乳菌的破乳过程进行了原位分析。首先，利用后向散射的分布差异对整个破乳过程进行划分。其次，引入Mie理论和后向散射强度沿沿着乳状液高度的一阶微分来跟踪乳状液随时间的变化。破乳过程分为三个阶段。各阶段的消耗时间、变化程度和变化速度因细菌种类而异。在初始阶段，水滴的絮凝和聚结对最终的破乳效率贡献很大。该研究为了解乳状液在各种破乳剂作用下的演化提供了有力的工具。
In this study, the demulsification process of four demulsifying bacteria was analyzed in situ using a newly developed method based on backscattering data from Turbiscan. First, the distribution difference of backscattering was employed to divide the entire demulsification process. Second, the Mie theory and the first order differential of the backscattering intensity along emulsion height were introduced to track emulsion variation over time. The demulsification process was divided into three stages. Consumption time, changing degree, and changing velocity during each stage varied depending on the type of bacteria. The flocculation and coalescence of water drops in the initial stage contributed substantially to the final demulsification efficiency. This study provides a powerful tool for understanding the evolution of emulsions in response to the action of various demulsifiers.
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