Membrane emulsification modelling: how can we get from characterisation to design?
Författare
Summary, in English
There has been an increasing interest in a new technique for making emulsions known as membrane emulsification,
which uses a microporous membrane operated in cross-flow. The continuous phase is pumped along the membrane and
sweeps away dispersed phase droplets forming from pore openings as shown in Fig. 1. The effects ofprocess parameters
in membrane emulsification have been studied, especially on a quantitative level. However, the physical mechanisms
of droplet formation are still under investigation to better elucidate the roles of operating parameters, and finally model
the process. This work reviews current developments and deficiencies in the modelling membrane emulsification
processes.
which uses a microporous membrane operated in cross-flow. The continuous phase is pumped along the membrane and
sweeps away dispersed phase droplets forming from pore openings as shown in Fig. 1. The effects ofprocess parameters
in membrane emulsification have been studied, especially on a quantitative level. However, the physical mechanisms
of droplet formation are still under investigation to better elucidate the roles of operating parameters, and finally model
the process. This work reviews current developments and deficiencies in the modelling membrane emulsification
processes.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2002
Språk
Engelska
Sidor
165-172
Publikation/Tidskrift/Serie
Desalination
Volym
145
Fulltext
- Available as PDF - 629 kB
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Dokumenttyp
Artikel i tidskrift
Förlag
Elsevier
Ämne
- Food Engineering
Nyckelord
- Membrane emulsification
- Modelling
- Forces
- Interfacial viscoelasticity
- Operating parameters
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 1873-4464