Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 342462
Title Membrane emulsification: droplet formation and effects of interfacial tension
Author(s) Graaf, S. van der
Source Wageningen University. Promotor(en): Remko Boom, co-promotor(en): Karin Schroen; Ruud van der Sman. - Wageningen : s.n. - ISBN 9085043484 - 159
Department(s) Food Process Engineering
Physical Chemistry and Colloid Science
Publication type Dissertation, internally prepared
Publication year 2006
Keyword(s) emulgering - emulsies - membranen - druppels - druppelstudies - oppervlaktespanning - simulatiemodellen - computersimulatie - kunstmatige membranen - emulsification - emulsions - membranes - droplets - droplet studies - surface tension - simulation models - computer simulation - artificial membranes
Categories Separation Technology / Food Physics
Abstract Membrane emulsification is a relatively new technique to produce emulsions. In this method the oil phase is pushed through a membrane, a sieve with very small holes, and forms droplets in the water phase at the other side of the membrane. The most important advantage of this technique is that all the formed droplets have the same size and the emulsion has therefore a better quality. In this research, the influence of surfactants on the droplet formation and detachment process has been studied with the help of experiments and computer simulations.The results showed that both the concentration surfactant and the velocity of the oil phase flowing through the membrane influence the droplet size.
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