Abstract
In this study, a rotating membrane emulsification setup incorporating a 6.1 μm pore diameter Shirasu porous glass membrane was used to produce oil-in-water emulsions. The processing conditions varied between 0.2 and 1.5 bar for the transmembrane pressure and shear rates at the membrane surface between 0.6 s−1 and 104.6 s−1 were generated. All emulsions consisted of 10 vol.% of sunflower oil stabilised by one of four different surfactants (Tween 20, Brij 97, lecithin and sodium dodecyl sulphate) of either 0.1 wt.% or 1 wt.% concentration. A novel approach for emulsification processing was introduced which incorporates high hydrophilic–lypophilic balance, non-ionic surfactants within the dispersed phase rather than the continuous phase. A reduction in droplet size by at least a factor of 3 for the same formulation can be achieved without significant hindrance on disperse phase flux. This therefore suggests a possible strategy for further process optimisation.
Original language | English |
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Pages (from-to) | 316-324 |
Number of pages | 9 |
Journal | Journal of Food Engineering |
Volume | 166 |
Early online date | 19 Jun 2015 |
DOIs | |
Publication status | Published - Dec 2015 |
Keywords
- Membrane emulsification
- Rotor–stator
- Surfactant
- Diffusion
- Interfacial tension
- Energy density