emulsioverkon

Emulsioverkon (Finnish for "emulsion network") is a concept in chemical engineering and colloid science that describes the interconnected structure of droplets, interfaces, and phases in an emulsion system. It covers the spatial distribution of the dispersed phase within a continuous phase, the size and number of droplets, the total interfacial area, and how these features evolve under flow, shear, temperature changes, and chemical additives. The term is common in Finnish technical literature and sometimes appears in English-language texts as a direct translation.

Modeling and analysis of the emulsioverkon use approaches such as population balance models, computational fluid dynamics with interface-tracking methods, and coarse-grained simulations to predict droplet size distributions, coalescence rates, and stability. Experimental characterization relies on microscopy, laser diffraction, dynamic light scattering, interfacial tension measurements, and rheology to quantify the network's properties.

Applications of the emulsioverkon concept span food products (dressings, sauces), cosmetics (creams, lotions), and pharmaceuticals (emulsion-based delivery), as well as industrial emulsions in oil, gas, and polymer processing where controlling droplet size, stability, and transport is critical.

History and scope: The concept reflects a long-standing interest in emulsion microstructure and its macroscopic consequences, providing a framework to relate processing conditions to product quality and process efficiency.

See also: Emulsion, Emulsification, Population balance model, Interfacial rheology, Two-phase flow.