Continuous, High-Throughput Flash-Synthesis of Submicron Food Emulsions Using a Confined Impinging Jet Mixer: Effect of in Situ Turbulence, Sonication, and Small Surfactants
| Autor: | Wan Anwar Fahmi Wan Mohamad, Ian T. Norton, M. F. Mohd. Rozi, Shad W. Siddiqui |
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| Rok vydání: | 2017 |
| Předmět: |
In situ
Materials science Turbulence General Chemical Engineering Drop (liquid) Sonication Nanotechnology 04 agricultural and veterinary sciences 02 engineering and technology General Chemistry Dissipation 021001 nanoscience & nanotechnology Breakup 040401 food science Industrial and Manufacturing Engineering 0404 agricultural biotechnology Chemical engineering Pharmaceutics 0210 nano-technology |
| Zdroj: | Industrial & Engineering Chemistry Research. 56:12833-12847 |
| ISSN: | 1520-5045 0888-5885 |
| Popis: | Reproducible quality emulsions with high throughput are critical for a variety of specialized applications such as pharmaceutics and foods. In this work, we propose a simple and effective approach for producing highly stable, submicron sized, oil-in-water emulsions by high-shear, controlled turbulence in a confined impinging jet mixer using commercial-grade components and low molecular weight emulsifiers. Targeting the submicron range, food-grade oil-in-water emulsions in the 100 nm to 1 μm size range were produced by synergistically coupling multipass, jet-induced turbulence and ultrasonication effects to produce a throughput of up to 1.2 L/min. In addition, physiochemical effects of small molecule emulsifiers or surfactants and their formulations on drop breakup and stability were found to be important and were investigated to determine the optimal emulsifier deployment strategy. Other determining variables like magnitude and duration of local turbulence/energy dissipation and relative effects of compet... |
| Databáze: | OpenAIRE |
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