Change of emulsion structure during heating and boiling

The article proposes methods for evaluating the stability of the emulsion media structure during heating and boiling. The dynamic effects accompanying processes of boiling and changes in the vapor phase volume are evaluated. The methods of determining the thermodynamic parameters of the vapor phase are proposed. It was demonstrated that the intensity of heat transfer processes in a boiling emulsion can be considerably higher due to evaporation or condensation of the thermolabile phase within the emulsion structure. Intensification of heat and mass transfer processes will increase the efficiency of heat and mass transfer technologies and devices. Based on them, the development of the concept of clean energy-efficient heat technologies is proposed. © 2019 by Begell House, Inc.