Comparisons between membranes for use in cross flow membrane emulsification

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Comparisons between membranes for use in cross flow membrane emulsification. / Hancocks, R. D.; Spyropoulos, F.; Norton, I. T.

In: Journal of Food Engineering, Vol. 116, No. 2, 2013, p. 382-389.

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@article{3a1c6f0073ea42b18f1635f063c5ce48,
title = "Comparisons between membranes for use in cross flow membrane emulsification",
abstract = "Emulsification is an important process, particularly in food production. Membrane emulsification attempts to improve on traditional emulsification methods by producing each droplet singly. Cross flow membrane emulsification uses the flow of the continuous phase to detach droplets from the membrane pores. Different factors were investigated, including the effects of cross flow velocity, trans-membrane pressure, and emulsifier concentration. The effects of using different membrane materials and morphologies were directly compared. The trans-membrane pressure was found to have a large effect on the diameter (D[4,3]) of the droplets, with similar results for all the studied membrane types. Increasing the pressure increases droplet sizes, and can be related to the different mechanisms of droplet detachment from the membrane. An increase in the linear cross flow velocity was shown to cause a decrease in the diameter of the produced droplets. The different membranes each have different characteristics.",
keywords = "Droplet, Emulsification, Formation, Material, Mechanism, Membrane",
author = "Hancocks, {R. D.} and F. Spyropoulos and Norton, {I. T.}",
year = "2013",
doi = "10.1016/j.jfoodeng.2012.11.032",
language = "English",
volume = "116",
pages = "382--389",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Comparisons between membranes for use in cross flow membrane emulsification

AU - Hancocks, R. D.

AU - Spyropoulos, F.

AU - Norton, I. T.

PY - 2013

Y1 - 2013

N2 - Emulsification is an important process, particularly in food production. Membrane emulsification attempts to improve on traditional emulsification methods by producing each droplet singly. Cross flow membrane emulsification uses the flow of the continuous phase to detach droplets from the membrane pores. Different factors were investigated, including the effects of cross flow velocity, trans-membrane pressure, and emulsifier concentration. The effects of using different membrane materials and morphologies were directly compared. The trans-membrane pressure was found to have a large effect on the diameter (D[4,3]) of the droplets, with similar results for all the studied membrane types. Increasing the pressure increases droplet sizes, and can be related to the different mechanisms of droplet detachment from the membrane. An increase in the linear cross flow velocity was shown to cause a decrease in the diameter of the produced droplets. The different membranes each have different characteristics.

AB - Emulsification is an important process, particularly in food production. Membrane emulsification attempts to improve on traditional emulsification methods by producing each droplet singly. Cross flow membrane emulsification uses the flow of the continuous phase to detach droplets from the membrane pores. Different factors were investigated, including the effects of cross flow velocity, trans-membrane pressure, and emulsifier concentration. The effects of using different membrane materials and morphologies were directly compared. The trans-membrane pressure was found to have a large effect on the diameter (D[4,3]) of the droplets, with similar results for all the studied membrane types. Increasing the pressure increases droplet sizes, and can be related to the different mechanisms of droplet detachment from the membrane. An increase in the linear cross flow velocity was shown to cause a decrease in the diameter of the produced droplets. The different membranes each have different characteristics.

KW - Droplet

KW - Emulsification

KW - Formation

KW - Material

KW - Mechanism

KW - Membrane

UR - http://www.scopus.com/inward/record.url?scp=84873401142&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2012.11.032

DO - 10.1016/j.jfoodeng.2012.11.032

M3 - Article

AN - SCOPUS:84873401142

VL - 116

SP - 382

EP - 389

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -