How does bulk size impact the stability of a product during transit?

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SUMMARY

The discussion centers on the impact of bulk size on the stability of emulsions during transit, specifically comparing 1kg and 0.030g bulks. Larger volumes are more susceptible to instability due to stronger forces and stress applied during transport, leading to separation, as observed with oil pooling in the larger bulk. Factors such as surface area-to-volume ratio, temperature effects, and vibration during transit also contribute to emulsion stability. Recommendations include using compliant mats or vibration isolators to mitigate these effects.

PREREQUISITES
  • Understanding of emulsion stability principles
  • Knowledge of transport dynamics and vibration effects
  • Familiarity with thermal effects on product integrity
  • Experience with packaging materials and their properties
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  • Research the effects of vibration on emulsion stability in transport
  • Explore methods for improving thermal insulation in packaging
  • Learn about compliant mats and vibration isolators for bulk containers
  • Investigate the role of surface area-to-volume ratio in product stability
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Product engineers, logistics professionals, and quality assurance specialists involved in the transport of emulsions and similar products will benefit from this discussion.

Makeup Chemist
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I have 2 bulks of emulsion (lotion, cream, yoghurt, sauce): 1kg and 0.030g. While in transit (plane and truck) the bigger bulk separated (oil pooled on top) and the smaller one stayed as is, with no changes to the appearance of the product.

In general, larger volumes of emulsion are more prone to instability and I understand the reason, but need some help in explaining it for a report. Something like stronger forces applied to the larger bulk and caused more stress, thus led to more strain?

Or do you think that in smaller volumes, the ratio of surface area to volume is higher?
Overall, what good engineering/physics explanation can anyone suggest here?

Thanks!
 
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Temperature/thermal effects are usually(?) the culprits in "breaking" emulsions; smaller packages may be better insulated/more fluffily packed; less room to establish gradients. YMMV
 
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Thank you, I can definitely add that aspect and elaborate more as I am familiar with it.
But I would like to know more about the impact of the shaking during transit as that part is more unfamiliar to me.
 
A lot may depend on the type of container: If it transfers vibration, especially resonant vibration, to contents, the frequency etc may induce separation / segregation rather than better dispersal...

Cue the old story of why eg Cornflakes and Muesli settle out faster in larger, 'Family Sized' packs...

You may need to cushion afflicted IBC with compliant mat / vibration isolators. IIRC, there are 'vanes' which may be fitted as internal dampers. Sorry, not my scene...
 
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