Using microdevices we investigate the manufacturing of surfactant stabilised monodisperse food emulsions. Design of the process is a complicated matter, involving knowledge of wetting behaviour, droplet breakup in confined systems, surfactant dynamics coupled to droplet growth and breakup. To acquire this knowlegde we have developed diffuse interface model implemented in Lattice Boltzmann. Using an extended Cahn-Hilliard free energy functional we have able to couple surfactant dynamics into droplet breakup model. We will report on 1) modelling the breakup of droplets in T-junction microdevices and 2) the incorporation of surfactants in these models.
Journal: TechConnect Briefs
Volume: 2, Technical Proceedings of the 2006 NSTI Nanotechnology Conference and Trade Show, Volume 2
Published: May 7, 2006
Pages: 721 - 723
Industry sectors: Advanced Materials & Manufacturing | Personal & Home Care, Food & Agriculture
Topic: Personal & Home Care, Food & Agriculture