Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up

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Production of water-in-oil nanoemulsions using high pressure homogenisation : A study on droplet break-up. / Lee, Laura; Hancocks, Robin; Noble, Ian; Norton, Ian T.

In: Journal of Food Engineering, Vol. 131, 06.2014, p. 33-37.

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@article{2a911dc019634cfaa801f9253019dcd7,
title = "Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up",
abstract = "In this paper we compare the efficiency of a Microfluidizer to a high pressure valve homogeniser (HPH) for the production of oil continuous emulsions by investigating the effect of pressure, number of passes, phase viscosities and salt addition on droplet size. The results obtained show that the Microfluidizer and HPH have similar emulsification efficiency, giving droplets of ∼60 nm diameter at a pressure of 50 MPa. By increasing the pressure to 100 MPa the droplet diameter was reduced by 10 nm in both devices. Increasing the number of passes in the HPH caused an increase in droplet size probably as a consequence of the temperature increase from multiple passes causing an increase in coalescence. Changing the viscosity ratio from 0.001 to 1 resulted in a minimal change in droplet size indicating that the flow is elongational when break-up occurs rather than turbulent as expected.",
keywords = "Droplet break-up, High pressure homogenisation, Homogenisation, Microfluidizer, Nanoemulsion, W/O emulsion",
author = "Laura Lee and Robin Hancocks and Ian Noble and Norton, {Ian T.}",
year = "2014",
month = jun,
doi = "10.1016/j.jfoodeng.2014.01.024",
language = "English",
volume = "131",
pages = "33--37",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Production of water-in-oil nanoemulsions using high pressure homogenisation

T2 - A study on droplet break-up

AU - Lee, Laura

AU - Hancocks, Robin

AU - Noble, Ian

AU - Norton, Ian T.

PY - 2014/6

Y1 - 2014/6

N2 - In this paper we compare the efficiency of a Microfluidizer to a high pressure valve homogeniser (HPH) for the production of oil continuous emulsions by investigating the effect of pressure, number of passes, phase viscosities and salt addition on droplet size. The results obtained show that the Microfluidizer and HPH have similar emulsification efficiency, giving droplets of ∼60 nm diameter at a pressure of 50 MPa. By increasing the pressure to 100 MPa the droplet diameter was reduced by 10 nm in both devices. Increasing the number of passes in the HPH caused an increase in droplet size probably as a consequence of the temperature increase from multiple passes causing an increase in coalescence. Changing the viscosity ratio from 0.001 to 1 resulted in a minimal change in droplet size indicating that the flow is elongational when break-up occurs rather than turbulent as expected.

AB - In this paper we compare the efficiency of a Microfluidizer to a high pressure valve homogeniser (HPH) for the production of oil continuous emulsions by investigating the effect of pressure, number of passes, phase viscosities and salt addition on droplet size. The results obtained show that the Microfluidizer and HPH have similar emulsification efficiency, giving droplets of ∼60 nm diameter at a pressure of 50 MPa. By increasing the pressure to 100 MPa the droplet diameter was reduced by 10 nm in both devices. Increasing the number of passes in the HPH caused an increase in droplet size probably as a consequence of the temperature increase from multiple passes causing an increase in coalescence. Changing the viscosity ratio from 0.001 to 1 resulted in a minimal change in droplet size indicating that the flow is elongational when break-up occurs rather than turbulent as expected.

KW - Droplet break-up

KW - High pressure homogenisation

KW - Homogenisation

KW - Microfluidizer

KW - Nanoemulsion

KW - W/O emulsion

UR - http://www.scopus.com/inward/record.url?scp=84894164432&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2014.01.024

DO - 10.1016/j.jfoodeng.2014.01.024

M3 - Article

AN - SCOPUS:84894164432

VL - 131

SP - 33

EP - 37

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -