Breakup of Oil-in-Water Emulsion Droplets in Microchannel Array Devices at Low Applied Pressures

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  • Kobayashi Isao
    Food Engineering Division, National Food Research Institute
  • Uemura Kunihiko
    Food Engineering Division, National Food Research Institute
  • Nakajima Mitsutoshi
    Food Engineering Division, National Food Research Institute Graduate School of Life and Environmental Sciences, University of Tsukuba

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The breakup phenomena of large oil-in-water (O/W) emulsion droplets in silicon microchannel (MC) array devices at low applied pressures were investigated by microscopic and high-speed observations. This study used two sizes of MC arrays, each of which consisted of uniformly sized MCs, slit-like terraces, and deeply etched wells. Monodisperse feed O/W emulsion droplets that had entered the MC arrays were broken up into fine droplets primarily by snap-off that occurs due to localized shear inside the MCs and by pinch-off due to interfacial tension effects inside the MCs or on the inlet side of a terrace. The average droplet size of the permeate O/W emulsions depended significantly on the MC size and exceeded the MC size by 1.2 to 1.4 times. Their coefficients of variation were 18% to 21%. The results obtained from preceding work were compared with the results for direct generation of O/W emulsion droplets using the same MC array device.

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