Movement of a secondary immiscible liquid in a suspension using a non-invasive technique

Islam, Syed F. and Sundara, Ramana V. and Whitehouse, Steve and Althaus, Tim O. and Palzer, Stefan and Hounslow, Michael J. and Salman, Agba D. (2016) Movement of a secondary immiscible liquid in a suspension using a non-invasive technique. Chemical Engineering Research and Design, 110 . pp. 160-170. ISSN 0263-8762

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Abstract

In this paper, the movement of a secondary immiscible liquid when added to a suspension of hydrophilic particles in a continuous hydrophobic phase is investigated. This was achieved through an approach using high speed camera and X-ray computer tomography. These non-invasive approaches allowed the secondary liquid displacement within the suspension to be monitored on the surface level and within the suspension through a time lapse of scans.

The addition of a small amount of secondary liquid to suspensions, can lead to a transition from a fluid-like to paste-like structure. The kinetics taking place and responsible for this, during both short and long term storage were investigated to better understand the mechanisms taking place. Water was added as the secondary immiscible liquid to suspensions composed of sucrose (icing sugar) and sunflower oil. Different volumes of secondary liquid were added to the suspensions. The rate of movement as well as the spreading of the secondary liquid into the suspension was calculated from the scans taken. The surface area to volume ratio was proposed as a reason for the spreading of the liquid for the smaller volume droplet being greater in comparison to the larger volume droplet.

Keywords:X-ray computer tomography, Suspensions, Sucrose, Capillary action, Secondary immiscible liquid, X-ray CT, NotOAChecked
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing > Lincoln Institute for Agri-Food Technology
ID Code:25377
Deposited On:04 Jan 2017 13:53

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