Microfluidic emulsification in food processing

被引：53

作者：

Maan, Abid As Lam ^{[1
]}

Nazir, Akmal ^{[1
]}

Khan, Muhammad Kashif Lqbal ^{[1
]}

Boom, Remko ^{[2
]}

Schroen, Karin ^{[2
]}

机构：

[1] Univ Agr Faisalabad, Dept Food Engn, Faisalabad, Pakistan

[2] Wageningen Univ, Food Proc Engn Grp, NL-6700 AP Wageningen, Netherlands

来源：

JOURNAL OF FOOD ENGINEERING | 2015年 / 147卷

关键词：

Microfluidic systems; Emulsions; Monodispersity; DROPLET FORMATION; INTERFACIAL-TENSION; MICROCHANNEL EMULSIFICATION; MONODISPERSE DROPLET; EMULSIONS; WATER; MEMBRANE; GENERATION; PARALLEL; JUNCTION;

D O I：

10.1016/j.jfoodeng.2014.09.021

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Microfluidic systems, characterized by micro-meter sized channels, are used in a variety of applications. In foods, the most common application is in the preparation of emulsions where they provide accurate control over droplet size, and shape of internal structures. This paper gives an overview of different microfluidic emulsification techniques i.e., shear driven and spontaneous droplet generation, together with their current limitations. Next a comparison is made on the basis of various parameters affecting the process of emulsification. At the end, an outlook is given on scale-up of microfluidic emulsification for preparation of food-related products. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：1 / 7

页数：7

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