EDGE emulsification for food-grade dispersions

K.C. van Dijke; C.G.P.H. Schroën; A. van der Padt; R.M. Boom

doi:10.1016/j.jfoodeng.2009.10.028

EDGE emulsification for food-grade dispersions

K.C. van Dijke, C.G.P.H. Schroën, A. van der Padt, R.M. Boom

Research output: Contribution to journal › Article › Academic › peer-review

36 Citations (Scopus)

Abstract

In this paper, we use the Edge-based Droplet GEneration (EDGE) emulsification method to produce food-grade emulsions (including double emulsions) and foams. This newly developed mild technology proved to be very stable and robust in the production of all these products. The products are made with food-grade components in an up-scaled micro device, which does not show any changes in time in wettability and fouling. The size of the droplets and bubbles is as needed for food stuffs. Air bubbles generated with EDGE were much larger than emulsion droplets, which could be explained through the viscosity ratio of the phases and changes in interfacial free energy caused by dynamic interfacial tension effects. In the outlook section of this paper, the obtained results are related to the dimensions of the devices, which are in a practically feasible range, also due to the simplicity of the EDGE structure and its operation. Preliminary estimations show that a 300L system can produce 1 m/h 4% (v/v) emulsion

Original language	English
Pages (from-to)	348-354
Journal	Journal of Food Engineering
Volume	97
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2009.10.028
Publication status	Published - 2010

Keywords

in-water emulsions
microchannel emulsification
interfacial-tension
droplet formation
membrane
array

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title = "EDGE emulsification for food-grade dispersions",

abstract = "In this paper, we use the Edge-based Droplet GEneration (EDGE) emulsification method to produce food-grade emulsions (including double emulsions) and foams. This newly developed mild technology proved to be very stable and robust in the production of all these products. The products are made with food-grade components in an up-scaled micro device, which does not show any changes in time in wettability and fouling. The size of the droplets and bubbles is as needed for food stuffs. Air bubbles generated with EDGE were much larger than emulsion droplets, which could be explained through the viscosity ratio of the phases and changes in interfacial free energy caused by dynamic interfacial tension effects. In the outlook section of this paper, the obtained results are related to the dimensions of the devices, which are in a practically feasible range, also due to the simplicity of the EDGE structure and its operation. Preliminary estimations show that a 300L system can produce 1 m/h 4% (v/v) emulsion",

keywords = "in-water emulsions, microchannel emulsification, interfacial-tension, droplet formation, membrane, array",

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AU - van Dijke, K.C.

AU - Schroën, C.G.P.H.

AU - van der Padt, A.

AU - Boom, R.M.

PY - 2010

Y1 - 2010

N2 - In this paper, we use the Edge-based Droplet GEneration (EDGE) emulsification method to produce food-grade emulsions (including double emulsions) and foams. This newly developed mild technology proved to be very stable and robust in the production of all these products. The products are made with food-grade components in an up-scaled micro device, which does not show any changes in time in wettability and fouling. The size of the droplets and bubbles is as needed for food stuffs. Air bubbles generated with EDGE were much larger than emulsion droplets, which could be explained through the viscosity ratio of the phases and changes in interfacial free energy caused by dynamic interfacial tension effects. In the outlook section of this paper, the obtained results are related to the dimensions of the devices, which are in a practically feasible range, also due to the simplicity of the EDGE structure and its operation. Preliminary estimations show that a 300L system can produce 1 m/h 4% (v/v) emulsion

AB - In this paper, we use the Edge-based Droplet GEneration (EDGE) emulsification method to produce food-grade emulsions (including double emulsions) and foams. This newly developed mild technology proved to be very stable and robust in the production of all these products. The products are made with food-grade components in an up-scaled micro device, which does not show any changes in time in wettability and fouling. The size of the droplets and bubbles is as needed for food stuffs. Air bubbles generated with EDGE were much larger than emulsion droplets, which could be explained through the viscosity ratio of the phases and changes in interfacial free energy caused by dynamic interfacial tension effects. In the outlook section of this paper, the obtained results are related to the dimensions of the devices, which are in a practically feasible range, also due to the simplicity of the EDGE structure and its operation. Preliminary estimations show that a 300L system can produce 1 m/h 4% (v/v) emulsion

KW - in-water emulsions

KW - microchannel emulsification

KW - interfacial-tension

KW - droplet formation

KW - membrane

KW - array

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DO - 10.1016/j.jfoodeng.2009.10.028

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