Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study
Highly concentrated emulsions are used in a variety of applications, including the cosmetics, food and liquid explosives industries. The stability of these highly concentrated water-in-oil emulsions was studied by differential scanning calorimetry. Crystallisation of the emulsions was initiated by e...
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| Format: | Article |
| Language: | English |
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Academy of Science of South Africa
2012-03-01
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| Series: | South African Journal of Science |
| Subjects: | |
| Online Access: | http://192.168.0.108/index.php/sajs/article/view/9726 |
| _version_ | 1818430645135736832 |
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| author | Karina Kovalchuk Irina Masalova |
| author_facet | Karina Kovalchuk Irina Masalova |
| author_sort | Karina Kovalchuk |
| collection | DOAJ |
| description | Highly concentrated emulsions are used in a variety of applications, including the cosmetics, food and liquid explosives industries. The stability of these highly concentrated water-in-oil emulsions was studied by differential scanning calorimetry. Crystallisation of the emulsions was initiated by exposing the emulsions to a low temperature. The effects of surfactant type, electrolyte concentration and electrolyte composition in the aqueous phase on emulsion crystallisation temperature were studied. Surfactant type affected the emulsion crystallisation temperature in the following order: PIBSA-MEA=PIBSA-UREA < PIBSA-MEA/SMO < PIBSA-IMIDE < SMO. These results are in the same sequence as results obtained for the stability of these emulsions in aging studies, that is, PIBSA-MEA was the most stable with age and SMO was the least. The effect of the surfactant type on emulsion crystallisation can probably be attributed to the differing strengths of the surfactant-electrolyte interactions, which result in different molecular packing geometry and differing mobility of the surfactant lipophilic portion at the interface. These results enhance our understanding of the factors that affect the stability of explosive emulsions. |
| first_indexed | 2024-12-14T15:36:42Z |
| format | Article |
| id | doaj.art-4988b15bea274aa09fc00c3f34439e77 |
| institution | Directory Open Access Journal |
| issn | 1996-7489 |
| language | English |
| last_indexed | 2024-12-14T15:36:42Z |
| publishDate | 2012-03-01 |
| publisher | Academy of Science of South Africa |
| record_format | Article |
| series | South African Journal of Science |
| spelling | doaj.art-4988b15bea274aa09fc00c3f34439e772022-12-21T22:55:43ZengAcademy of Science of South AfricaSouth African Journal of Science1996-74892012-03-011083/4Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC studyKarina Kovalchuk0Irina Masalova1Cape Peninsula University of TechnologyCape Peninsula University of TechnologyHighly concentrated emulsions are used in a variety of applications, including the cosmetics, food and liquid explosives industries. The stability of these highly concentrated water-in-oil emulsions was studied by differential scanning calorimetry. Crystallisation of the emulsions was initiated by exposing the emulsions to a low temperature. The effects of surfactant type, electrolyte concentration and electrolyte composition in the aqueous phase on emulsion crystallisation temperature were studied. Surfactant type affected the emulsion crystallisation temperature in the following order: PIBSA-MEA=PIBSA-UREA < PIBSA-MEA/SMO < PIBSA-IMIDE < SMO. These results are in the same sequence as results obtained for the stability of these emulsions in aging studies, that is, PIBSA-MEA was the most stable with age and SMO was the least. The effect of the surfactant type on emulsion crystallisation can probably be attributed to the differing strengths of the surfactant-electrolyte interactions, which result in different molecular packing geometry and differing mobility of the surfactant lipophilic portion at the interface. These results enhance our understanding of the factors that affect the stability of explosive emulsions.http://192.168.0.108/index.php/sajs/article/view/9726differential scanning calorimetrysurfactant typeelectrolytehighly concentrated emulsionsemulsion stability |
| spellingShingle | Karina Kovalchuk Irina Masalova Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study South African Journal of Science differential scanning calorimetry surfactant type electrolyte highly concentrated emulsions emulsion stability |
| title | Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study |
| title_full | Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study |
| title_fullStr | Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study |
| title_full_unstemmed | Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study |
| title_short | Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study |
| title_sort | factors influencing the crystallisation of highly concentrated water in oil emulsions a dsc study |
| topic | differential scanning calorimetry surfactant type electrolyte highly concentrated emulsions emulsion stability |
| url | http://192.168.0.108/index.php/sajs/article/view/9726 |
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