http://www.cnr.it/ontology/cnr/individuo/prodotto/ID200436
Experimental study of the water in oil emulsions features by differential scanning calorimetry analysis (Articolo in rivista)
- Type
- Label
- Experimental study of the water in oil emulsions features by differential scanning calorimetry analysis (Articolo in rivista) (literal)
- Anno
- 2012-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1016/j.apenergy.2011.12.095 (literal)
- Alternative label
Ernesto Mura 1, Christophe Josset 2, Khaled Loubar 1, Jérôme Bellettre 2, Patrizio Massoli 3 (2012)
Experimental study of the water in oil emulsions features by differential scanning calorimetry analysis
in Applied energy
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Ernesto Mura 1, Christophe Josset 2, Khaled Loubar 1, Jérôme Bellettre 2, Patrizio Massoli 3 (literal)
- Pagina inizio
- Pagina fine
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url
- http://www.sciencedirect.com/science/article/pii/S0306261911009019 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
- Rivista
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- 1) GEPEA, UMR 6144 CNRS, EMN, 4, rue Kastler, 44307 Nantes, France
2) LTN, UMR 6607 CNRS, Univ-Nantes, rue Pauc, 44306 Nantes, France
3) Istituto Motori - CNR, Via Marconi, 8, 80125 Napoli, Italy (literal)
- Titolo
- Experimental study of the water in oil emulsions features by differential scanning calorimetry analysis (literal)
- Abstract
- The present work proposes a differential scanning calorimetric (DSC) analysis approach in order to characterize
a W/O emulsion in function of the vaporization temperature of the inner water droplets. The correlation
between the most probable boiling temperatures of the droplets and their radii involves the
evaluation of the story of the released energy during the vaporization process. The experimental setup
consists in a heat flow DSC system provided by a temperature programmable oven. A set of seven
emulsions, containing the same amount of water, is classified in function of the dispersed water droplet
diameters and tested several times. The resulting thermograms are statistically processed to obtain the
most probable vaporization temperature for every emulsion in function of the dispersed water droplets
size.
The results show that the smaller the dispersed water droplet, the higher the vaporization temperature.
Moreover, a notable degree of metastability, included in a range temperature from 5 to 10 ?C, is pointed
out and it is evident that it increases in reducing the dispersed water droplets size. (literal)
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