Pendant drop formation of shear-thinning and yield stress fluids

A volume-of-fluid numerical method is used to predict the dynamics of shear-thinning liquid drop formation in air from a circular orifice. The validity of the numerical calculation is confirmed for a Newtonian liquid by comparison with experimental measurements. For particular values of Weber number and Froude number, predictions show a more rapid pinch-off, and a reduced number of secondary droplets, with increasing shear-thinning. Also a minimum in the limiting drop length occurs for the smallest Weber number as the zero-shear viscosity is varied. At the highest viscosity, the drop length is reduced due to shear-thinning, whereas at lower viscosities there is little effect of shear-thinning. The evolution of predicted drop shape, drop thickness and length, and the configuration at pinch-off are discussed for shear-thinning drops. The evolution of a drop of Bingham yield stress liquid is also considered as a limiting case. In contrast to the shear-thinning cases, it exhibits a plug flow prior to necking, an almost step-change approach to pinch-off of a torpedo shaped drop following the onset of necking, and a much smaller neck length; no secondary drops are formed. The results demonstrate the potential of the numerical model as a design tool in tailoring the fluid rheology for controlling drop formation behaviour. (c) 2006 Elsevier Inc. All rights reserved.

Investigation of spontaneous microemulsion formation in supercritical carbon dioxide using high-pressure NMR

NMR spectroscopy and relaxometry were used to investigate microemulsion formation in supercritical CO2. The droplets were stabilised by the salt of a perfluorinated polyether. Spontaneous microemulsion formation was observed over a period of 5 h in the absence of applied sheer. Time-resolved relaxation times of the surfactant tail showed a stepwise increase in mobility of the tail over this period. Conversely, the translational mobility of water confined within the droplet decreased over the same interval. This data is consistent with the gradual decrease in droplet size as time progressed. Indeed, NMR self-diffusion coefficients were used to show that droplets with a radius of approximately 5 nm were formed at equilibrium.

Particle formation during soy protein precipitation

The current success of soy foods is driving soy ingredient manufacturers to develop innovative products for food manufacturers. One such innovation is separating the soy proteins glycinin and beta-conglycinin to take advantage of their individual functional and nutritional properties. Precipitation by acidification is a low-cost method for separating these two proteins. Separation is achieved by preferentially precipitating glycinin at pH ~ 6 while beta-conglycinin remains in solution. Understanding the particle formation during protein precipitation is important as it can influence the efficiency of the precipitation process as well as subsequent downstream processes such as the particle-liquid separation step, usually achieved by centrifugation. Most of the previous soy protein precipitation studies are limited to precipitation at pH 4 as this is the pH range most commonly used in the commercial manufacturing of soy protein isolates. To date, there have been no studies on the particle formation during precipitation at pH > 5.Precipitation of soy protein is generally thought to occur by the rapid formation of primary particles in the size range of 0.1 - 0.3 microns followed by aggregation of these particles via collision to aggregates of size about 1 - 50 microns. The formation of the primary particles occurs on a time scale much shorter than that of the overall precipitation process (Nelson and Glatz, 1985). This study shows that precipitation of soy protein is indeed rapid. At high pH levels, binary liquid-liquid separation occurs forming a protein-rich heavy phase. The protein-rich phase appears as droplets which can be coalesced to form a uniform bulk layer under centrifugation forces. Upon lowering the pH level by the addition of acid, further protein is precipitated as amorphous material which binds the droplets together to form aggregates of amorphous precipitates. Liquid-liquid separation has been observed in many protein solutions but this phenomenon has only scarcely been reported in the literature for soy proteins. It presents an exciting opportunity for an innovative product. Features of the liquid-phase protein such as protein yield and purity will be characterized.