Monitoring and Modeling of Creaming in Oil-in-Water Emulsions

This work combines experimental and modeling investigations to monitor the dynamics of creaming in oil-in-water emulsions. Turbidity Raman spectroscopy methods were compared for monitoring n-hexadecane droplets water. A model is developed based on convection-diffusion equation. The accounts full droplet size distribution. data used identify diffusion coefficient oil Richardson–Zaki correcting effect local volume fraction. droplets’ concentration are varied evaluate their rate. could accurately predict kinetics different considered cases. It can be emulsion stability studies, instance, food/pharmaceutical industries and/or gravity separator design monitoring.