Novel ultrasonic emulsification technologies

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Authors

Colleges, School and Institutes

External organisations

  • University of Birmingham, School of Chemical Engineering

Abstract

Batch and continuous lab ultrasonic emulsification processes were investigated using Tween 80 (low molecular weight surfactant) or pea protein isolate (PPI; high molecular weight biopolymer) as emulsifiers. The process parameters of processing volume, residence time and ultrasonic amplitude (i.e. acoustic power), as well as emulsion formulations, emulsifier type and concentration, were studied for the effect upon emulsion droplet size. Emulsions prepared with ultrasound yielded submicron droplets, ~150 nm, with Tween 80 and PPI, utilising both processing methodologies. Inverse power laws were obtained correlating emulsion droplet size (d3,2) with respect to energy density (Ev), highlighting the efficiency of the continuous over batch processing. This efficiency is ascribed to the smaller processing volumes, associated with the continuous ultrasonic emulsification configuration. Longer processing times were required for PPI to achieve submicron droplets (< 200 nm) in comparison to Tween 80 as greater times are necessary for interfacial adsorption and surface stabilisation, as shown by interfacial tension measurements.

Details

Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions
EditorsPeter Williams, Glyn Phillips
Publication statusPublished - 14 Apr 2016
Event18th Gums and Stabilisers for the Food Industry Conference on Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions - Wrexham, United Kingdom
Duration: 23 Jun 201526 Jun 2015

Conference

Conference18th Gums and Stabilisers for the Food Industry Conference on Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions
CountryUnited Kingdom
CityWrexham
Period23/06/1526/06/15

ASJC Scopus subject areas