Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    '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.

    We have a manual that explains all the features 

Record number 495377
Title Cross-flow microfluidic emulsification from a food perspective
Author(s) Muijlwijk, K.; Berton-Carabin, C.C.; Schroen, C.G.P.H.
Source Trends in Food Science and Technology 49 (2016). - ISSN 0924-2244 - p. 51 - 63.
DOI http://dx.doi.org/10.1016/j.tifs.2016.01.004
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Microfluidics - cross-flow - emulsification - food - emulsion
Abstract Background: The use of microfluidics is a relatively new route to produce emulsions. Advantages of this method include high energy efficiency, high droplet monodispersity, and potential use for the production of high added-value and fragile products. However, the current productivity is still rather low compared to what would be needed in an industrial setting.
Scope and Approach: In this review we discuss the mechanisms of emulsion droplet formation in crossflow microfluidics, and how microfluidic design, shear forces and interfacial tension forces influence droplet formation. These combined insights will be used to discuss the potential of cross-flow microfluidics for the production of food emulsions.
Key Findings and Conclusions: In order to make emulsions at large scale, the current devices need to be parallelised even more than shown in the successful examples known from literature. Besides, the behaviour of ingredients used in emulsion formulation need to be tested in greater detail; e.g. the effect
of interfacial tension is captured in scaling relations, but dynamic interfacial tension behaviour not. For this also microfluidic analytical tools have been suggested, and the first positive results were obtained. As soon as these two requirements are met, microfluidics become a promising option for the production of (high added-value) emulsion food products.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.