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Influence of the Stirrer Initial Position on Emulsion Morphology. Making Use of the Local Water-to-Oil Ratio Concept for Formulation Engineering Purpose
KTH, School of Chemical Science and Engineering (CHE), Chemistry, Surface Chemistry.
2001 (English)In: Industrial & Engineering Chemistry Research, ISSN 0888-5885, E-ISSN 1520-5045, Vol. 40, no 22, 4808-4814 p.Article in journal (Refereed) Published
Abstract [en]

The initial location of the stirrer in the emulsification vessel can induce the resulting emulsion type. The interpretation in terms of mixing phenomena leads to the use of the local water-to-oil ratio (WOR) concept in the formulation-compn. map. The know-how assocd. with this phenomenol. allows us to interpret in a straightforward way the kind of complex procedures commonly employed in emulsion manufg., particularly those assocd. with inversion and multiple emulsion attainment. [on SciFinder (R)]

Place, publisher, year, edition, pages
2001. Vol. 40, no 22, 4808-4814 p.
Keyword [en]
Emulsification, Emulsions, Mixing (influence of stirrer initial position on emulsion morphol.), Mixers (stirrers, influence of stirrer initial position on emulsion morphol.), stirrer emulsion morphol emulsification
National Category
Physical Chemistry
URN: urn:nbn:se:kth:diva-58978OAI: diva2:486618
CAN 136:8290 48-2 Unit Operations and Processes Laboratory FIRP Ingenieria Quimica,Universidad de Los Andes,Merida,Venez. Journal 0888-5885 written in English. NR 20140805Available from: 2012-01-30 Created: 2012-01-09 Last updated: 2012-01-30Bibliographically approved

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