Guoping Lian | PubMed Health

PubMed2005

Compact model for multi-phase liquid-liquid flows in micro-fluidic devices.

We present a compact model describing the laminar flow of viscous multiphase fluids in micro-channel networks. We apply this model to the flow of 2 immiscible fluids representing typically oil and water, in a network of micro-channels comprising one inlet for each fluid splitting into 2 branches meeting at a T-junction, where the 2 phases are combined before exiting the network through two outlets. This network is akin to an electrical "Wheatstone bridge" and represents a simplified interdigital micro-reactor, where the fluids to be mixed are separated into smaller branches and later re-combined together. We show from an analytical solution and a computational modelling that fluid flow inside this network is very sensitive to small differences in fluid resistance between the various branches of the network, which may lead to catastrophic error in fluid distribution between the various branches that can have a profound effect on mixing. These errors depend on the viscosity difference between the fluids, on the processing conditions, and also on the geometric resistance parameters of the various channels. Increasing the resistance of the distribution channels upstream of the fluid junctions allows minimisation of the distribution errors. Interaction between the fluids can also lead to transients that are orders of magnitude longer than the flooding time of the channels. This may be exploited to provide impedance-like terms in flui-logic operations.

Computer Simulation↗

PubMed2004

A mathematical model of volatile release in mouth from the dispersion of gelled emulsion particles.

This paper presents a mathematical model of in-mouth volatile release from gelled emulsion particles dispersed in a continuous aqueous phase. Data based on APCI MS-Breath analysis is presented to demonstrate the effect of particle size, oil content and oil-water partition coefficients. It is shown that in-mouth release of aroma from the dispersion of gelled emulsion particles follows a two-component kinetic equation with fast and slow components. Both the fast and slow rate constants depend on the particle size, oil content and oil water partition coefficient of the aroma. The relative amount of aroma contributing to the fast and slow components also depends on the size of the particles. In order to understand this unexpected behaviour, an analytical model was developed that considers the interplay between the mass transfer of flavour across the interface of the particles and that across the air-liquid interface. Analytical expressions for the two rate constants and the relative ratio of aroma contributing to the fast component have been derived. From this model, three regimes of in-mouth release of aroma from the dispersion of gelled emulsion particles were identified including, the emulsion regime, the transition regime and the gel particle regime. In the emulsion regime, changes in the size of gelled emulsion particles had negligible impact on the overall release. In the transition regime, the release was controlled by the interaction of flavour transfer from the particles with that across the air-water interface. In the gel particle regime, aroma release at long times was governed by the particles and that at short times was governed by the air-water interface, and the two processes were fully decoupled. A simple relationship was derived for the critical size above which the release of aroma from the dispersion of gelled emulsion particles is affected by the size of the particles.

Emulsions↗