High throughput vegetable oil-in-water emulsification with a high porosity micro-engineered membrane

被引：43

作者：

Wagdare, Nagesh A. ^{[1
,2
]}

Marcelis, Antonius T. M. ^{[1
]}

Ho, O. Boen ^{[3
]}

Boom, Remko M. ^{[2
]}

van Rijn, Cees J. M. ^{[1
]}

机构：

[1] Wageningen Univ, Organ Chem Lab, NL-6703 HB Wageningen, Netherlands

[2] Wageningen Univ, Food Proc Engn Grp, NL-6703 HD Wageningen, Netherlands

[3] Akzo Nobel, R D&I, NL-7400 AA Deventer, Netherlands

来源：

JOURNAL OF MEMBRANE SCIENCE | 2010年 / 347卷 / 1-2期

关键词：

Membrane emulsification; Interfacial tension; Surfactant adsorption; Monodisperse droplets; HLB value; Surface wetting; DROPLET FORMATION; EMULSIONS; STABILITY; JUNCTION; SURFACE; SIZE;

D O I：

10.1016/j.memsci.2009.09.057

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Emulsification with high porosity micro-engineered membranes leads to stable emulsions with a low droplet span when, besides a surfactant in the continuous phase, an additional, suitable surfactant is used in the dispersed phase. This surfactant should exhibit relatively fast adsorption dynamics, which is more critical when the surfactant in the continuous phase has slower dynamics. Dispersed-phase fluxes of up to 92.5 x 10(-6) m(3)/m(2)s could be achieved, which is an order of magnitude higher than previously reported for SPG membrane-based cross-flow emulsification. (C) 2009 Elsevier B.V. All rights reserved.

引用

页码：1 / 7

页数：7

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