Membrane emulsification has been around for a couple of decennia, and various aspects have been covered as described in Chapters 2 through 4. One of the main issues is control of the droplet size, and quite often polydispersity is linked to the polydispersity of the pores of the membrane. Therefore, the use of membranes with equally sized pores is seen as a way to better control the eventual size of the produced emulsion. In this chapter, microsieves, and other devices with monodispersed pores, are described, and their performance in cross-flow emulsification is compared to regular membranes and more classic emulsification devices based on, among others, energy density. Besides this, the structure of the microsieves and how this influences droplet formation will be elaborated on, leading to suggestions for improved design. Further, premix emulsification with metal sieves with uniform pores, and the combination of metal sieves with glass bead beds, will also be described and compared to cross-flow membrane emulsification and other emulsification techniques in the final part of this chapter based on, among others, droplet size distribution.
|Title of host publication||Engineering Aspects of Food Emulsification and Homogenization|
|Editors||M. Rayner, P. Dejmek|
|Number of pages||20|
|Publication status||Published - 24 Apr 2015|