抄録
Emulsion is a mixture of two substances which isn't soluble to each other. When the water is continuous phase and very fine oil particles are dispersed in the continuous phase, the emulsion is defined as O/W emulsion. The O/W emulsions have been used in various fields, such as food processing and chemical industry. However, the flow and heat transfer characteristics of O/W emulsion have not been clarified yet. Therefore, in this study, natural-convectional of the O/W emulsion in a rectangular container was investigated experimentally. The particle size of the oil particles and temperature difference between heating plates were varied as the experimental parameters, and the effect of the parameters on stratification condition was revealed.
