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Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel

Rapid and efficient demulsification (destabilizing of an emulsion) processes of a water in oil (W/O) emulsion were carried out in a three-dimensional electric spiral plate-type microchannel (3D-ESPM). In this experiment, the demulsifying efficiency of emulsions by 3D-ESPM was compared with that by g...

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Autores principales: Ma, Zhengdong, Pu, Yadong, Hamiti, Diliyaer, Wei, Meixiu, Chen, Xiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915629/
https://www.ncbi.nlm.nih.gov/pubmed/31683899
http://dx.doi.org/10.3390/mi10110751
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author Ma, Zhengdong
Pu, Yadong
Hamiti, Diliyaer
Wei, Meixiu
Chen, Xiao
author_facet Ma, Zhengdong
Pu, Yadong
Hamiti, Diliyaer
Wei, Meixiu
Chen, Xiao
author_sort Ma, Zhengdong
collection PubMed
description Rapid and efficient demulsification (destabilizing of an emulsion) processes of a water in oil (W/O) emulsion were carried out in a three-dimensional electric spiral plate-type microchannel (3D-ESPM). In this experiment, the demulsifying efficiency of emulsions by 3D-ESPM was compared with that by gravity settling, the factors influencing demulsifying efficiency were investigated, and the induction period, cut size and residence time in the demulsification process were studied. The results showed that in contrast to the gravity settling method, 3D-ESPM can directly separate the disperse phase (water) instead of the continuous phase (oil). The maximum demulsifying efficiency of W/O emulsion in a single pass through the 3D-ESPM reached 90.3%, with a microchannel height of 200 μm, electric field intensity of 250 V /cm, microchannel angle of 180°, microchannel with 18 plates and a flow rate of 2 mL /min. An induction period of 0.6 s during the demulsification process was simulated with experimental data fitting. When the residence time of emulsion in 3D-ESPM was longer than the induction period, its demulsifying efficiency increased as the increase of the flow velocity due to the droplet coalescence effects of Dean vortices in the spiral microchannel. For this device a cut size of droplets of 4.5 μm was deduced. Our results showed that the demulsification process of W/O emulsion was intensified by 3D-ESPM based on the coupling effect between electric field-induced droplets migration and microfluidic hydrodynamic trapping.
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spelling pubmed-69156292019-12-24 Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel Ma, Zhengdong Pu, Yadong Hamiti, Diliyaer Wei, Meixiu Chen, Xiao Micromachines (Basel) Article Rapid and efficient demulsification (destabilizing of an emulsion) processes of a water in oil (W/O) emulsion were carried out in a three-dimensional electric spiral plate-type microchannel (3D-ESPM). In this experiment, the demulsifying efficiency of emulsions by 3D-ESPM was compared with that by gravity settling, the factors influencing demulsifying efficiency were investigated, and the induction period, cut size and residence time in the demulsification process were studied. The results showed that in contrast to the gravity settling method, 3D-ESPM can directly separate the disperse phase (water) instead of the continuous phase (oil). The maximum demulsifying efficiency of W/O emulsion in a single pass through the 3D-ESPM reached 90.3%, with a microchannel height of 200 μm, electric field intensity of 250 V /cm, microchannel angle of 180°, microchannel with 18 plates and a flow rate of 2 mL /min. An induction period of 0.6 s during the demulsification process was simulated with experimental data fitting. When the residence time of emulsion in 3D-ESPM was longer than the induction period, its demulsifying efficiency increased as the increase of the flow velocity due to the droplet coalescence effects of Dean vortices in the spiral microchannel. For this device a cut size of droplets of 4.5 μm was deduced. Our results showed that the demulsification process of W/O emulsion was intensified by 3D-ESPM based on the coupling effect between electric field-induced droplets migration and microfluidic hydrodynamic trapping. MDPI 2019-11-01 /pmc/articles/PMC6915629/ /pubmed/31683899 http://dx.doi.org/10.3390/mi10110751 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ma, Zhengdong
Pu, Yadong
Hamiti, Diliyaer
Wei, Meixiu
Chen, Xiao
Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel
title Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel
title_full Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel
title_fullStr Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel
title_full_unstemmed Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel
title_short Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel
title_sort elaboration of the demulsification process of w/o emulsion with three-dimensional electric spiral plate-type microchannel
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915629/
https://www.ncbi.nlm.nih.gov/pubmed/31683899
http://dx.doi.org/10.3390/mi10110751
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