Authors: R.G.M. van der Sman and S. van der Graaf
Affilation: Wageningen University, Netherlands
Pages: 721 - 723
Keywords: microfluidics, simulation, food
Using microdevices we investigate the manufacturing of surfactant stabilised monodisperse food emulsions. Design of the process is a complicated matter, involving knowledge of wetting behaviour, droplet breakup in confined systems, surfactant dynamics coupled to droplet growth and breakup. To acquire this knowlegde we have developed diffuse interface model implemented in Lattice Boltzmann. Using an extended Cahn-Hilliard free energy functional we have able to couple surfactant dynamics into droplet breakup model. We will report on 1) modelling the breakup of droplets in T-junction microdevices and 2) the incorporation of surfactants in these models.
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