A geometric model for the dynamics of microchannel emulsification

Eduard van der Zwan1, Karin Schroën, Remko Boom

  • 1Wageningen University, Department of Agrotechnology and Food Sciences, Food Process Engineering Group, Bomenweg 2, 6700 EV Wageningen, The Netherlands.

Summary

This study presents a predictive model for microchannel emulsification, accurately forecasting droplet size in oil-in-water emulsions. The model simplifies process dynamics using geometric analysis and dimensionless numbers for microfluidic device design.

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