Evolution of Water-in-Oil Droplets in T-Junction Microchannel by Micro-PIV

Water-in-oil droplets have huge importance in chemical and biotechnology applications, despite their difficulty being produced in microfluidics. Moreover, existing studies focus more on the different shape of microchannels instead of their size, which is one of the critical factors that can influence flow characteristics of the droplets. Therefore, the present work aims to study the behaviours of water-in-oil droplets at the interfacial surface in an offset T-junction microchannel, having different radiuses, using micro-PIV software. Food-grade palm olein and distilled water seeded with polystyrene microspheres particles were used as working fluids, and their captured images showing their generated droplets' behaviours focused on the junction of the respective microfluidic channel, i.e., radiuses of 400 mu m, 500 mu m, 750 mu m and 1000 mu m, were analysed via PIVlab. The increasing in the radius of the offset T-junction microchannel leads to the increase in the cross-sectional area and the decrease in the distilled water phase's velocity. The experimental velocity of the water droplet is in agreement with theoretical values, having a minimal difference as low as 0.004 mm/s for the case of the microchannel with a radius of 750 mu m. In summary, a small increase in the channel's size yields a significant increase in the overall flow of a liquid.