Massachusetts Institute of Technology

John Arimond

Lewis Erwin

Liquids of different viscosity are mixed together more rapidly and with less energy consumption by elongating drops of the more-viscous liquid prior to mixing them into the less-viscous surrounding liquid. The more-viscous drops are elongated past a critical aspect ratio that is a function of the ratio of the viscosities of the two liquids and of the relative volume fractions they occupy. The rate at which the more-viscous drops mix into the surrounding liquid is dependent on the amount of shear strain required to stretch the drops to their critical aspect ratio, and thus, if the drops begin the mixing process already elongated, the rate of mixing is greater. In polymer blending operations, wherein a tumbled mixture of polymer pellets are melted and blended, the more-viscous pellets are elongated in the pelletizing operation. The mixing technique can be applied whenever the more-viscous drops are distributed discontinuously through a mixture, i.e., whenever they do not form a continously connected matrix. This occurs most often when the more-viscous liquid is in the minority, but may occur when it is in the majority.

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John Arimond