| Emulsion is a multi-phase dispersion system formed by a liquid dispersed in the form of tiny droplets in another liquid that is incompatible with the liquid.Due to its relatively complex mechanism of action,there is still no suitable and complete theory until now.System to explain its relevant rheological properties.Macro emulsion is a kind of emulsion whose production conditions are not very harsh and has a wide range of applications.It is specifically defined as an emulsion with a droplet diameter of 0.5-100 μm.It usually has a low surfactant dependence and thermodynamically unstable properties.In this paper,through several experiments,the effects of variables such as preparation process,shear rate,average particle size,particle size distribution,temperature,shear time and storage time on the rheological properties of macro emulsions and their control mechanisms were studied.The experimental results show that for macro emulsions at normal temperature,the diversity of particle size distribution and average particle size play a major role in the rheological characteristics of the emulsion;for macro emulsions at higher temperatures,coalescence of droplets and other effects can significantly affect The viscosity of the emulsion causes irregular changes;by observing the shear time,it is found that the anti-thixotropy is more obvious in macro emulsions at higher temperatures;Finally,the aging effect of the subsequent storage of the emulsion has also been explored to some extent,and found that for this experiment For the emulsion system involved,aging does not affect the properties of the emulsion during refrigeration.In the course of the research,a simple and effective method for measuring and characterizing emulsion aggregation has been formed.The experimental results in this paper have a certain reference significance for the research on the emulsification mechanism of macro emulsions and the actual preparation of macro emulsions. |
PDF Full Text Request