Influence of Protein Emulsifier Interfacial Properties on Oil-in-Water Emulsion Stability

1998 ◽  
Vol 3 (1) ◽  
pp. 21-29 ◽  
Author(s):  
D. J. Burgess ◽  
O. N. Sahin
Keyword(s):  
Emulsion Stability ◽  
Interfacial Properties ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

OIL SPILL DISPERSION STABILITY AND OIL RE-SURFACING

2008 ◽  
Vol 2008 (1) ◽  
pp. 661-665 ◽  
Author(s):  
Merv Fingas
Keyword(s):  
Water Column ◽  
Oil Spill ◽  
Emulsion Stability ◽  
Dispersed Phase ◽  
Water Interface ◽  
Water Emulsion ◽  
Stabilization Process ◽  
Oil In Water ◽  
Oil Water ◽  
Oil In Water Emulsion

ABSTRACT This paper summarizes the data and the theory of oil-in-water emulsion stability resulting in oil spill dispersion re-surfacing. There is an extensive body of literature on surfactants and interfacial chemistry, including experimental data on emulsion stability. The phenomenon of resurfacing oil is the result of two separate processes: de stabilization of an oil-in-water emulsion and desorption of surfactant from the oil-water interface which leads to further de stabilization. The de stabilization of oil-in-water emulsions such as chemical oil dispersions is a consequence of the fact that no emulsions are thermodynamically stable. Ultimately, natural forces move the emulsions to a stable state, which consists of separated oil and water. What is important is the rate at which this occurs. An emulsion is said to be kinetically stable when significant separation (usually considered to be half or 50% of the dispersed phase) occurs outside of the usable time. There are several forces and processes that result in the destabilization and resurfacing of oil-in-water emulsions such as chemically dispersed oils. These include gravitational forces, surfactant interchange with water and subsequent loss of surfactant to the water column, creaming, coalescence, flocculation, Ostwald ripening, and sedimentation. Gravitational separation is the most important force in the resurfacing of oil droplets from crude oil-in-water emulsions such as dispersions. Droplets in an emulsion tend to move upwards when their density is lower than that of water. Creaming is the de stabilization process that is simply described by the appearance of the starting dispersed phase at the surface. Coalescence is another important de stabilization process. Two droplets that interact as a result of close proximity or collision can form a new larger droplet. The result is to increase the droplet size and the rise rate, resulting in accelerated de stabilization of the emulsion. Studies show that coalescence increases with increasing turbidity as collisions between particles become more frequent. Another important phenomenon when considering the stability of dispersed oil, is the absorption/desorption of surfactant from the oil/water interface. In dilute solutions, much of the surfactant in the dispersed droplets ultimately partitions to the water column and thus is lost to the dispersion process. This paper provides a summary of the processes and data from some experiments relevant to oil spill dispersions.

Herbicide-Oil-Water Emulsions

1989 ◽  
Vol 3 (1) ◽  
pp. 13-19 ◽  
Author(s):  
Frank A. Manthey ◽  
John D. Nalewaja ◽  
Edward F. Szelezniak
Keyword(s):  
Soybean Oil ◽  
Seed Oil ◽  
Emulsion Stability ◽  
Seed Oils ◽  
Water Emulsion ◽  
Esterified Fatty Acids ◽  
Oil In Water ◽  
Crop Origin ◽  
Oil Water ◽  
Oil In Water Emulsion

Oil-water emulsion stability was determined for crop origin and refinement of seed oils and their methyl esterified fatty acids (methylated seed oil) as influenced by emulsifiers and herbicides. Oil-in-water emulsion stability of one-refined, degummed, and crude seed oils was affected by the emulsifier. However, emulsion stability of methylated seed oil was not affected by the refinement of the seed oil used to produce the methylated seed oil or by the emulsifier. Oils without emulsifiers or emulsifiers alone added to formulated herbicide-water emulsions reduced emulsion stability depending upon the herbicide and emulsifier. Further, emulsion stability of formulated herbicides plus oil adjuvants was influenced by the oil type, the emulsifier in the oil adjuvant, and the herbicide. Oil-in-water emulsions improved or were not affected by increasing concentration of the emulsifier in the oil. However, T-Mulz-VO at a concentration greater than 10% with soybean oil or 5% with methylated soybean oil reduced emulsion stability with sethoxydim. Emulsion stability of herbicides with adjuvants depends upon the herbicide, the emulsifier, emulsifier concentration, and the crop origin, type, and refinement of oil.

scholarly journals Agentes emulsificantes aplicados à estabilização de emulsões o/a com intuito de melhorar o transporte de óleos pesados através das tubulações: Um estudo bibliométrico

2021 ◽  
Vol 10 (7) ◽  
pp. e39310716785
Author(s):  
Fabiana Fassina de Siqueira ◽  
Ana Paula Meneguelo ◽  
Jesuina Cássia Santiago de Araújo
Keyword(s):  
Crude Oil ◽  
Web Of Science ◽  
Emulsion Stability ◽  
Heavy Crude Oil ◽  
Pipeline Transportation ◽  
Water Emulsion ◽  
Oil In Water ◽  
Heavy Crude ◽  
Oil In Water Emulsion

A crescente demanda de energia associada ao declínio progressivo das reservas de óleos convencionais (óleo extraleves, leves e médios) têm estimulado a exploração de campos de óleos pesados e extra-pesados. Porém, por conta de diversas características intrínsecas destes óleos, explorá-los, transportá-los e refiná-los ainda são desafios a serem vencidos. Dessa forma, o presente trabalho teve como objetivo apresentar uma revisão bibliométrica sobre os principais agentes emulsificantes que vêm sendo empregados na estabilização de emulsões de óleo pesado em água (O/A), com fins de melhorar o escoamento desses óleos nas condições de superfície (fluxo em tubulações). A busca foi realizada utilizando as plataformas Science Direct, One Petro e Web of Science, inserindo as seguintes palavras-chaves: Heavy crude oil; Oil-in-water emulsion; Stability; Pipeline transportation. A abrangência temporal foi limitada em 10 anos (2011-2020) e, na sequência, os critérios de inclusão/exclusão foram aplicados, de modo a refinar a busca. Como resultado foi obtido um total de 18 artigos científicos. Dentre os países que apresentaram maior interesse no tema, podemos destacar a Índia, a Noruega, o México, a China, os Estados Unidos e o Irã. Em relação aos emulsificantes mais empregados na estabilização de emulsões O/A os surfactantes e as partículas sólidas foram os mais citados. Embora os surfactantes não iônicos tenham sido apontados como os mais eficientes, ainda são necessários estudos mais detalhados para entender o mecanismo de atuação destes agentes, bem como avaliar a capacidade destes compostos de estabilizar emulsões O/A em condições de escoamento em superfície.

scholarly journals Emulsifying ability of exudate gums obtained from three plant species in Ghana

2020 ◽  
Vol 2 (2) ◽  
pp. 25-31
Author(s):  
John Owusu ◽  
J. H. Oldham ◽  
W. O. Ellis ◽  
G. Owusu-Boateng
Keyword(s):  
Plant Species ◽  
Volume Fraction ◽  
Emulsion Stability ◽  
Continuous Phase ◽  
Water Emulsion ◽  
Food Emulsions ◽  
Acacia Gum ◽  
Oil In Water ◽  
Significant Difference ◽  
Oil In Water Emulsion

Food emulsions are thermodynamically unstable mixtures which can be stabilized with the application of an emulsifier. In Ghana emulsifiers are imported, and this increases the final cost of food emulsions. In this study, gums obtained from three tree plant species in Ghana, i.e. Albizia zygia (Albizia), Khaya senegalensis (Khaya), and Anarcardium occidentale (Cashew), were used to stabilize oil-in-water emulsion, and the stability of the emulsions were measured after centrifugation at 1300 x g for 5 min, and upon pH adjustment (from 2 to 3.5). Quantity of gum (mass), solubility of gum in the continuous phase, viscosity, oil volume fraction, and pH were investigated to determine how they affect emulsion stability.The results indicated with the exception of viscosity, emulsion stability is influenced by all the other factors studied. In addition there was no significant difference (P<0.05) between the emulsion stabilities of food emulsions stabilized by gums of Cashew (0.77-0.86) and Acacia (0.78-0.87). The Pearson’s co-efficient of correlation indicated that the emulsion stability values of the emulsions positively correlated with the solubility of the gums (R2 =0.983 at P<0.05, and0.997 at P<0.01). Although there were no significant differences in the emulsion stability values of emulsions stabilized with Albizia and Khaya gums, both recorded significantly lower (P<0.05) emulsion stability values (0.76-0.85 and 0.75-0.81 respectively) than the Acacia gum (control). The Cashew gum has the potential to be utilized as an emulsifier in the food industry. Keywords: Emulsion, Emulsifier, Acacia gum, Oil-in-water Emulsion, Emulsion stability

Sign in / Sign up

Export Citation Format

Share Document