Droplet size distribution in emulsions

 

The mixing of one fluid into another immiscible fluid results in the dispersion of droplets in a continuous phase, namely an emulsion. This process has been widely studied, mainly because of its ubiquity in various industrial applications. In particular, the rheological properties of emulsions are of great interest for food and cosmetic products. However, the impact of the fluid properties and the mixing process on the rheology of the emulsion is not fully understood. In this work, we study how the droplet size distribution is influenced by the properties of the continuous phase and the mixing speed, in order to predict the rheological behavior of the emulsion.