Formation of Oil/Water Emulsions due to Electrochemical Instability at the Liquid/Liquid Interface |
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| Authors: | Paul Takhistov Shiby Paul |
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| Affiliation: | (1) Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA |
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| Abstract: | This study is dedicated to the development of manufacturing principles of food emulsions for food functionalization and formulation. In the experiments presented, the emulsions are generated using the effects of electrochemical instability and surface tension decrease at a polarized liquid/liquid interface. Polarization of the oil/liquid interface is studied in various aqueous systems including electrolytes and water-based solutions of cationic, anionic, zwitterionic, and nonionic surfactants. The physical features of the obtained emulsions, such as hydrodynamic flow patterns, droplet size distribution, and emulsion organization, are described. The efficacy of different electrode configurations is also evaluated. The theoretical model of the liquid/liquid interface polarization and experimental data obtained from various emulsification regimes are presented. |
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| Keywords: | Interface polarization Electrocapillary phenomena Emulsification Contact angle Surface tension |
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