Size prediction of κ-carrageenan droplets formed in co-flowing immiscible liquid

The formation of κ-carrageenan droplets in channel emulsification was experimentally investigated. The dispersed phase was vertically injected into co-flowing immiscible palm oil in the direction of gravity. This study focused on predicting κ-carrageenan drop size using force balance analysis. The force balance model considers the interfacial tension to be the solitary attaching force, while a combination of the drag force from the co-flowing palm oil and the body force of the extruding κ-carrageenan liquid act as the detaching forces. The conventional model gave poor predictions for droplet size, with an average relative deviation of 23%. This large deviation could be attributed to necking phenomena and an underestimation of the drag force generated on the shear-thinning κ-carrageenan solution. By incorporating correction factors, the average relative deviation of the force balance model dropped to 4%.

Graphical abstractThe conventional force balance model gave poor predictions for droplet size, with an average relative deviation of 23%, due to underestimation of drag force and neglect of necking volume. By incorporating correction factors, the average relative deviation of the force balance model dropped to 4%.Figure optionsDownload full-size imageDownload as PowerPoint slide