|Title||Premix emulsification systems|
|Source||Wageningen University. Promotor(en): Karin Schroen; Remko Boom. - S.l. : s.n. - ISBN 9789461735157 - 151|
Food Process Engineering
|Publication type||Dissertation, internally prepared|
|Keyword(s)||emulgering - emulgeren - emulsies - kunstmatige membranen - vervuiling door afzetting - poriëngrootte - zeven - emulsification - emulsifying - emulsions - artificial membranes - fouling - pore size - sieves|
Emulsions are dispersions of two (or more) immiscible liquids (e.g., oil and water), and are widely used in various industries including food, cosmetics, pharmaceutics, etc. Premix membrane emulsification is an interesting technique for the controlled production of small and uniformly sized droplets. In this process, a coarse emulsion (premix) is first prepared which is then passed under mild pressure through a (microporous) membrane. Due to its high throughputs, the premix emulsification is a promising process, however, the internal fouling is the most important drawback. The research descripted in this thesis aimed to better understand the fundamental limitations in this process, and to find a solution to this, by either reducing fouling by using well-defined membranes, or by making use of a dynamic membrane in the form of packed bed. Furthermore, new designs for continuous operation for emulsification and foam formation are presented. Based on the obtained results, the proposed technologies in this thesis are expected to have significant industrial application.