Formation of gel emulsions by filtration-consolidation of O/W emulsions
Formation of gel emulsions by filtration-consolidation of O/W emulsions
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通过 O/W 乳液的过滤-固结形成凝胶乳液
DOI：
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发表时间：
2003
期刊：
影响因子：
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通讯作者：
Isao Yoshii
中科院分区：
文献类型：
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作者：
E. Iritani;Y. Mukai;N. Katagiri;Isao Yoshii
提出了一种水包油型乳状液过滤固结制备高浓度凝胶乳状液的方法。通过在完成整个乳液的过滤后进一步施加压力，滤饼高度固结，而没有滤饼破裂或液滴聚结。通过这种方法形成的压缩饼具有比未变形球体的六方紧密堆积的孔隙率小得多的孔隙率。在考虑滤饼可压缩性的基础上，根据Ruth过滤速率方程，分析了滤饼过滤周期的性质。结果表明，在过滤过程中，在膜表面形成高度可压缩的滤饼。同时，利用修正的太沙基模型对固结期的特性进行了分析。该理论较好地描述了固结过程中平均固结比和压缩饼平均孔隙率随时间的变化规律。此外，过滤过程中滤饼的性质与固结过程中压饼的性质有关。
A method has been developed for preparing the gel emulsions highly concentrated by filtration-consolidation of oil-in-water emulsions. The cake is highly consolidated without the cake cracking or the coalescence of droplets by applying the pressure further after filtration of the whole emulsion was completed. The compressed cake formed by this method has a porosity that is much smaller than that of hexagonal close packing of undistorted spheres. In consideration of the compressibility of the cake, the properties of the filtration period were analyzed on the basis of the Ruth filtration rate equation. It was revealed that the highly compressible filter cake forms on the membrane surface during filtration. Also, the properties of the consolidation period were analyzed using the modified Terzaghi model. The variations over time of the average consolidation ratio and the average porosity in the compressed cake during the consolidation process were well described by the theory. In addition, the properties of the filter cake in filtration were related to those of the compressed cake in consolidation.