Exergy Destruction in Pipeline Flow of Surfactant-Stabilized Oil-in-Water Emulsions

نویسندگان

چکیده

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Exergy Destruction in Pipeline Flow of Surfactant-Stabilized Oil-in-Water Emulsions

Exergy destruction in adiabatic pipeline flow of surfactant-stabilized oil-in-water emulsions is investigated in five different diameter pipes. The dispersed-phase (oil droplets) concentration of the emulsions is varied from 0% to 55.14% vol. The emulsions are Newtonian in that the viscosity is independent of the shear rate. For a given emulsion and pipe diameter, the exergy destruction rate pe...

متن کامل

Second Law Analysis of Adiabatic and Non-Adiabatic Pipeline Flows of Unstable and Surfactant-Stabilized Emulsions

Abstract: Entropy generation, and hence exergy destruction, in adiabatic flow of unstable and surfactant-stabilized emulsions was investigated experimentally in different diameter pipes. Four types of emulsion systems are investigated covering a broad range of the dispersed-phase concentration: (a) unstable oil-in-water (O/W) emulsions without surfactant; (b) surfactant-stabilized O/W emulsions...

متن کامل

Novel thermo-responsive coloring phenomena in water/surfactant/oil emulsions.

Emulsions comprising a dual-surfactant system of a long-chain amidoamine derivative and a quaternary ammonium salt developed an iridescent color at a specific temperature region. The emulsions underwent phase inversion on heating from an O/W emulsion to a W/O emulsion, passing through a periodical lamellar structure which developed a characteristic interference color. Interestingly, the color a...

متن کامل

Influence of Droplet Size on Exergy Destruction in Flow of Concentrated Non-Newtonian Emulsions

Abstract: The influence of droplet size on exergy destruction rate in flow of highly concentrated oil-in-water emulsions was investigated experimentally in a cone and plate geometry. The oil concentration was fixed at 74.5% by volume. At this dispersed-phase (oil) concentration, two different droplet size emulsions were prepared: fine and coarse emulsions. The fine and coarse emulsions were mix...

متن کامل

Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

The effect of xanthan gum (XG) addition on physicochemical properties of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated by measuring droplet size, viscosity, microstructure, creaming profile and oxidative stability. In fresh emulsions, addition of XG at different concentrations did not show any significant effect on the s...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Energies

سال: 2014

ISSN: 1996-1073

DOI: 10.3390/en7117602