Influence of surface properties and bulk viscosity on bubble size prediction during foaming operation

- Effect of processing parameters, bulk viscosity and surface tension on foam formation.
- The modelling of foaming operation by dimensional analysis.
- Viscosity, rotation speed and surface tension are the most influent parameters on foam formation.
- The bubble size in the foams was found to decrease in line with increasing mixing speed.
- Sauter diameter decreases with increasing viscosity and increasing concentration of surfactant.