Transfer and adsorption of surfactants to an expanding oil water interface during membrane emulsification
(2003) 162. p.68-71- Abstract
- 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 Figure 1. The key feature of the membrane
emulsification process, which sets it apart from conventional emulsification technologies, is that the size distribution of the
resulting droplets is primarily governed by the choice of membrane and not by the development of turbulent drop break up
[1]. The main advantages of membrane emulsification are the possibility to produce droplets of a defined size with a narrow
size distribution, low shear stress, the potential for lower energy
consumption, and simplicity of... (More) - 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 Figure 1. The key feature of the membrane
emulsification process, which sets it apart from conventional emulsification technologies, is that the size distribution of the
resulting droplets is primarily governed by the choice of membrane and not by the development of turbulent drop break up
[1]. The main advantages of membrane emulsification are the possibility to produce droplets of a defined size with a narrow
size distribution, low shear stress, the potential for lower energy
consumption, and simplicity of design [2].
The interfacial tension and applied dispersed phase pressure
determine the flow rate through the microporous membrane. As a
droplet is pressed into the continuous phase, a new interface is
created and surfactant molecules act at this surface to reduce the
tension over time. Membrane emulsification differs from
conventional emulsification processes in that the droplet
formation time is of the same order of magnitude as the dynamic
interfacial tension of common food emulsifiers [3]. The effect of
emulsifiers is further complicated by the fact that droplet
deformation and adsorption at the interface are coupled, thus
both the rate at which deformation and detachment forces act, as
well as how fast surfactants adsorb to the growing interfacial
area become relevant over the time scales involved.
The objectives of this work were to describe the diffusion controlled adsorption of surfactants at the oil water interface, and
secondly to model the flow of the dispersed phase through a pore and subsequent surface expansion rate as the drop grows
into the continuous phase. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/540401
- author
- Rayner, Marilyn LU and Trägårgh, G
- organization
- publishing date
- 2003
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- SIK Proceedings
- volume
- 162
- pages
- 68 - 71
- publisher
- SIK - Svenska Livsmedelsinstitutet
- language
- English
- LU publication?
- yes
- id
- cfa58244-c56f-4907-a182-9a0a61276e84 (old id 540401)
- date added to LUP
- 2016-04-04 11:44:31
- date last changed
- 2023-05-02 15:25:47
@inproceedings{cfa58244-c56f-4907-a182-9a0a61276e84,
abstract = {{uses a microporous membrane operated in cross-flow. The continuous phase is pumped along the membrane and sweeps<br/><br>
away dispersed phase droplets forming from pore openings as shown in Figure 1. The key feature of the membrane<br/><br>
emulsification process, which sets it apart from conventional emulsification technologies, is that the size distribution of the<br/><br>
resulting droplets is primarily governed by the choice of membrane and not by the development of turbulent drop break up<br/><br>
[1]. The main advantages of membrane emulsification are the possibility to produce droplets of a defined size with a narrow<br/><br>
size distribution, low shear stress, the potential for lower energy<br/><br>
consumption, and simplicity of design [2].<br/><br>
The interfacial tension and applied dispersed phase pressure<br/><br>
determine the flow rate through the microporous membrane. As a<br/><br>
droplet is pressed into the continuous phase, a new interface is<br/><br>
created and surfactant molecules act at this surface to reduce the<br/><br>
tension over time. Membrane emulsification differs from<br/><br>
conventional emulsification processes in that the droplet<br/><br>
formation time is of the same order of magnitude as the dynamic<br/><br>
interfacial tension of common food emulsifiers [3]. The effect of<br/><br>
emulsifiers is further complicated by the fact that droplet<br/><br>
deformation and adsorption at the interface are coupled, thus<br/><br>
both the rate at which deformation and detachment forces act, as<br/><br>
well as how fast surfactants adsorb to the growing interfacial<br/><br>
area become relevant over the time scales involved.<br/><br>
The objectives of this work were to describe the diffusion controlled adsorption of surfactants at the oil water interface, and<br/><br>
secondly to model the flow of the dispersed phase through a pore and subsequent surface expansion rate as the drop grows<br/><br>
into the continuous phase.}},
author = {{Rayner, Marilyn and Trägårgh, G}},
booktitle = {{SIK Proceedings}},
language = {{eng}},
pages = {{68--71}},
publisher = {{SIK - Svenska Livsmedelsinstitutet}},
title = {{Transfer and adsorption of surfactants to an expanding oil water interface during membrane emulsification}},
url = {{https://lup.lub.lu.se/search/files/5844369/626056.pdf}},
volume = {{162}},
year = {{2003}},
}