Emulsification with microsieves and other well-defined microstructured systems

Karin Schroën, Akmal Nazir

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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.

Original languageEnglish
Title of host publicationEngineering Aspects of Food Emulsification and Homogenization
EditorsM. Rayner, P. Dejmek
PublisherCRC Press
Pages235-254
Number of pages20
ISBN (Electronic)9781466580442
ISBN (Print)9781466580435
Publication statusPublished - 24 Apr 2015

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    Schroën, K., & Nazir, A. (2015). Emulsification with microsieves and other well-defined microstructured systems. In M. Rayner, & P. Dejmek (Eds.), Engineering Aspects of Food Emulsification and Homogenization (pp. 235-254). CRC Press. https://www.taylorfrancis.com/books/9780429073236/chapters/10.1201/b18436-20