Removal kinetic model of oil droplet from o/w emulsion by adding methylated milk casein in flotation.

نویسندگان

  • Hideo Maruyama
  • Hideshi Seki
  • Yuuki Satoh
چکیده

In this study, o/w emulsion flotation experiments were conducted by adding methylated milk casein (MeSC). Emulsion used in this study was prepared by ultrasonic emulsification of heavy oil (bunker-A) and sodium dodecyl sulfate (SDS) solution. A simple kinetic model was proposed to estimate the removal rate of the oil droplets within the column. The model was based on main assumption that adsorption of single droplet adsorbed MeCS or floc onto bubble surface within flotation column. Removal rate constant, K, was defined by k(a)X(s) (S(b)τ/V), where k(a) and X(s) are overall adsorption rate and saturated adsorption density of oil droplet or floc, S(b), τ and V are bubble surface production rate, retention time of bubble swarms and emulsion volume within the column, respectively. The experiments were conducted with varying operating conditions; superficial gas velocity, column dimension and emulsion volume. K was evaluated from slope value of obtained straight line by plotting time versus ln (T/T(0)), where T/T(0) is relative turbidity. K was mostly proportional to (S(b)τ/V), which corresponds to specific surface area of bubble swarms per unit volume within the column, in the present experimental region. This result suggested that efficiency of this removal process was mainly controlled by the specific surface area of bubble swarms, and proposed model was fundamentally verified.

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

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Evaluation of Casein and Inulin Effects on Droplet Size and pH of Nano-emulsion, Morphology and Structure of Microcapsules of Fish Oil

Various compounds have been used for microencapsulating of fish oilso far, but in thiswork for the first time, inulin and casein which are both known for their functional properties, were used as the coating materialof fish oil.This study aimed to investigate the properties of nano-emulsions (droplet size measurements and pH) based on changes in the concentration and type of wall and their effe...

متن کامل

Evaluation of Casein and Inulin Effects on Droplet Size and pH of Nano-emulsion, Morphology and Structure of Microcapsules of Fish Oil

Various compounds have been used for microencapsulating of fish oilso far, but in thiswork for the first time, inulin and casein which are both known for their functional properties, were used as the coating materialof fish oil.This study aimed to investigate the properties of nano-emulsions (droplet size measurements and pH) based on changes in the concentration and type of wall and their effe...

متن کامل

Influence of Casein and Inulin on the Properties of Fish Oil Nano-emulsion

The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...

متن کامل

Influence of Casein and Inulin on the Properties of Fish Oil Nano-emulsion

The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...

متن کامل

Effect of Dispersed Phase Volume Fraction on Physical Stability of Oil-in-Water Emulsion in The Presence of Gum Tragacanth

Background: The dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. Since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

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

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

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Water research

دوره 46 9  شماره 

صفحات  -

تاریخ انتشار 2012