Assistant Professor Dr. Sarmad Talib Najim and researcher Fatima Ahmed Jasim from the Department of Chemical Engineering have co-authored a new joint research paper titled:

"Influence of Continuous Phase Properties and Homogenization Conditions on Water Droplet Size Distribution in Water/Crude Oil Emulsions."

The paper has been published in the peer-reviewed international journal

 Colloid Journal, issued by the global publisher Pleiades Publishing. The journal is indexed in both Clarivate and Scopus, and is ranked in the third quartile (Q3) with a Cite Score of 2.3.

This study investigates the impact of homogenization parameters and the properties of the continuous phase of crude oils on the droplet size distribution, stability, and viscosity of emulsions composing it. Understanding these relationships is essential for enhancing the preparation and processing of several emulsion-based products, such as food, cosmetics, and pharmaceutical items. To achieve results, the study employed a measured experimental design to examine the effects of homogenization at speed (3000–12 000 rpm) in (3–9 min) on emulsions prepared of various continuous phases of crude oil. The droplet size distribution and viscosity of the crude oil emulsions were carefully measured and analyzed. Key findings demonstrate that increasing homogenization speed and time resulted in smaller droplet sizes and an increase in emulsion stability. Moreover, the continuous phase viscosity of crude oil affects both the droplet size and the viscosity of crude oil emulsion causing the larger droplets and higher emulsion viscosities due to an increase in continuous phase viscosity. Additionally, the study shows that the emulsion viscosity continuously increases over time (aging), indicating that it is suitable for long-term stability. The novelty of this work lies in its comprehensive exploration of the interconnected effects of homogenization parameters and continuous phase properties on emulsion characteristics. By providing insights into these relationships, the study contributes to a deeper understanding of emulsion behavior and offers valuable guidance for the development and optimization of emulsion-based products.

For more details about the research, please visit the following link:
https://link.springer.com/article/10.1134/S1061933X24600994