Experimental study on the ultrasonic echo characteristics of oil–water emulsion

•Oil-water emulsions with a wide of range of water fraction are prepared.•The ultrasonic echo signal of the oil–water emulsion is measured.•The ultrasonic velocity and attenuation coefficient is determined.•The effect of phase inversion point on the echo spectrum is discussed. In order to investigat...

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Bibliographic Details
Published in:Experimental thermal and fluid science 2022-07, Vol.135, p.110640, Article 110640
Main Authors: Liang, Fachun, Li, Yaxin, Li, Qigui, Xin, Lingqi, Li, Naiming
Format: Article
Language:English
Subjects:
Acoustic velocity
Attenuation coefficients
Inversion
Oil water emulsion
Phase inversion
Phase shift
Ultrasonic attenuation
Ultrasonic methods
Ultrasonic velocity
Ultrasound pulse
Velocity
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Summary:•Oil-water emulsions with a wide of range of water fraction are prepared.•The ultrasonic echo signal of the oil–water emulsion is measured.•The ultrasonic velocity and attenuation coefficient is determined.•The effect of phase inversion point on the echo spectrum is discussed. In order to investigate the ultrasonic echo characteristics, a series of oil–water emulsion samples are prepared. The water fraction of the samples is in the range of 0–100%, the stirring speed is set to be 500, 1000, 1500, and 2000r/min, respectively. The ultrasonic measurement was operated in pulse-echo mode. The ultrasonic velocity and attenuation of the samples are measured and analyzed. The results have shown that with the increase of water fraction, the sound velocity tends to increase. The attenuation coefficient is very sensitive to the distribution of the emulsion droplets. Maximum attenuation loss occurred around the phase inversion point, where multiple emulsion is formed. The study has shown a potential to apply the attenuation coefficient for the characterization of emulsion phase inversion.
ISSN:0894-1777
1879-2286
DOI:10.1016/j.expthermflusci.2022.110640