The effect of solution types on the emulsification process

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Nadia Othman
Weam Abu Shomer
Taghreed Najajrah
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Emulsions are significant raw materials in food, pharmaceuticals and other chemicals .An oil-in-water emulsion is produced with different ratios using mixer. The mixer speed is 1500 rpm. The continuous phase, which was water and alcohol, is prepared using sodium laurite sulfate (SLES) surfactant. A microscope connected to a high-speed camera is used to measure the droplet size distribution. This project aims at studying the effect of different parameters on emulsion stability. In addition, the effect alcohol solutions on emulsion stability and droplet size distribution It was found that at fixed mixing speed time in presence of ethanol surface tension decreased and emulsion stability increased. While increasing ethanol amount produced larger droplet size at fixed oil fraction at presence of surfactant. However, for the same operating condition the average droplet size decreased in presence of ethanol comparing to the produce emulsion without ethanol. It was concluded that in oil-in-ethanol/water emulsions, using ethanol produces more stable emulsions which are important in both scientific and industrial fields. It is recommended to use more advance techniques like membrane emulsification or micro channel techniques to produce more stable emulsions, which are crucial in industrial and scientific fields.