LAPSE:2018.0297
Published Article
LAPSE:2018.0297
Effect of Alkane Chain Length on Crystallization in Emulsions during Supercooling in Quiescent Systems and under Mechanical Stress
July 31, 2018
Crystallization behavior of hexadecane (C16H34), octadecane (C18H38), eicosane (C20H42), and docosane (C22H46) dispersions of similar mean droplet diameter (x50.2 ≈ 15 µm) was investigated in quiescent systems and compared to crystallization under mechanical stress. In quiescent systems, the required supercooling decreased with increasing chain length of the alkanes to initiate crystallization. Crystallization of alkane dispersions under mechanical stress resulted in similar onset crystallization supercooling, as during quiescent crystallization. Increase of mechanical stress did not affect the onset crystallization supercooling within alkane dispersions.
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Keywords
aggregation, crystallization, crystallization index, dispersion, emulsion, melt emulsification, nucleation
Subject
Suggested Citation
Abramov S, Shah K, Weißenstein L, Karbstein HP. Effect of Alkane Chain Length on Crystallization in Emulsions during Supercooling in Quiescent Systems and under Mechanical Stress. (2018). LAPSE:2018.0297
Author Affiliations
Abramov S: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany [ORCID]
Shah K: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany
Weißenstein L: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany
Karbstein HP: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany
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Shah K: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany
Weißenstein L: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany
Karbstein HP: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences (BLT), Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany
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Journal Name
Processes
Volume
6
Issue
1
Article Number
E6
Year
2018
Publication Date
2018-01-15
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr6010006, Publication Type: Journal Article
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LAPSE:2018.0297
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doi:10.3390/pr6010006
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[v1] (Original Submission)
Jul 31, 2018
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Jul 31, 2018
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