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Magnetic resonance imaging as a sensor system for multiphase mixing

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Abstract

Mixing in a multicomponent batch system was evaluated by magnetic resonance images. The system was a 10% carbon black powder suspended in aqueous solution. The factors in this study were surfactant type (neodol 23-5 and sodium dodecyl sulfate) at two levels: 1 and 0.1%. Water (0% surfactant) was used as the control. In addition to surfactant type and level, the third factor was mixing mode: with vortex and without vortex motion. These conditions were displayed at 180 and 60 rpm impeller speed respectively. The type of surfactant did not yield significantly different results in terms of mixing effectiveness. The rate of mixing, as characterized by first-order rate constants, was statistically different as a function of mixing mode, level of surfactant and the interaction of these factors. The extent of mixing, characterized by a normalized mean signal intensity, was also statistically different as a function of the same factors and interaction. The incorporation of air and subsequent release of air was described by the volume change of the mixture as a function of time.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of California, One Shields Avenue, 95616, Davis, CA, USA

    K. L. McCarthy, Y. Lee & M. J. McCarthy

  2. Experiment Station, E.I. duPont deNemours & Co. Inc., Wilmington, Delaware, USA

    J. Green

Authors
  1. K. L. McCarthy
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  2. Y. Lee
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  3. J. Green
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  4. M. J. McCarthy
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McCarthy, K.L., Lee, Y., Green, J. et al. Magnetic resonance imaging as a sensor system for multiphase mixing. Appl. Magn. Reson. 22, 213–222 (2002). https://doi.org/10.1007/BF03166104

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  • DOI: https://doi.org/10.1007/BF03166104

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