Effect of Oil-Water Ratio and Energy Input on Pickering Emulsion Characteristics

As liquid phases composing emulsions are non-miscible, emulsions are intrinsically unstable, and hence the density difference between the two phases causes a quick phase separation, especially if no kinetic factors prevent this issue. The stability of emulsion is the most important factor which significantly can be effected at various conditions including water oil ratio, energy input, mixing time and blade type. In this research D-Tab as cationic surfactant and nanosilica as solid particle are considered for formulation of Pickering emulsion. Droplet size and water separation over the time has been studied in order to analyze the effect of water oil ratio and mixer on emulsions stability. The results show that with increasing the amount of water phase, the segregation and separation rate increase and more nanosilica and D-TAB surfactant are needed in order to prevent it and thus to stabilize the sample. Additionally, by increasing the mixing time and speed, droplet size decreases

Keywords:

non-miscible , water oil ratio , energy input , Pickering emulsion