Calorimetry Technique for Observing the Evolution of Dispersed Droplets of Concentrated Water-in-Oil (W/O) Emulsion during Preparation, Storage and Destabilization
1
Chemical Engineering Department, University of Sultan Ageng Tirtayasa, Cilegon 42435, Banten, Indonesia
2
Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France
*
Author to whom correspondence should be addressed.
Appl. Sci. 2019, 9(24), 5271; https://doi.org/10.3390/app9245271
Received: 26 October 2019 / Revised: 29 November 2019 / Accepted: 1 December 2019 / Published: 4 December 2019
(This article belongs to the Section Chemistry)
In this work, the evolution of dispersed droplets in a water-in-oil (W/O) emulsion during formation, storage, and destabilization was observed using a calorimetry technique. The emulsion was prepared by dispersing drop by drop an aqueous phase into an oil continuous phase at room temperature using a rotor-stator homogenizer. The evolution of droplets during (1) preparation; (2) storage; and (3) destabilization was observed using differential scanning calorimetry (DSC). The samples were gently cooled-down below its solid-liquid equilibrium temperature then heated back above the melting point to determine its freezing temperature. The energy released during the process was recorded in order to get information about the water droplet dispersion state. The mean droplet size distribution of the sample emulsion was correlated to its freezing temperature and the morphology was followed by optical microscopy. The results indicated that the calorimetry technique is so far a very good technique of characterization concentrated W/O emulsions.
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Keywords:
emulsion; droplets evolution; differential scanning calorimeter; freezing temperature; melting temperature.
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MDPI and ACS Style
Wardhono, E.Y.; Pinem, M.P.; Wahyudi, H.; Agustina, S. Calorimetry Technique for Observing the Evolution of Dispersed Droplets of Concentrated Water-in-Oil (W/O) Emulsion during Preparation, Storage and Destabilization. Appl. Sci. 2019, 9, 5271.
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