Influence of the Stirrer Initial Position on Emulsion Morphology. Making Use of the Local Water-to-Oil Ratio Concept for Formulation Engineering Purpose

• 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)]

Ämnesord

NATURVETENSKAP  -- Kemi -- Fysikalisk kemi (hsv//swe)

NATURAL SCIENCES  -- Chemical Sciences -- Physical Chemistry (hsv//eng)

Nyckelord

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

Publikations- och innehållstyp

ref (ämneskategori)

art (ämneskategori)