Membrane emulsification modelling: how can we get from characterisation to design?
Author
Summary, in English
There has been an increasing interest in a new technique for making emulsions known as membrane emulsification,
which 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 Fig. 1. The effects ofprocess parameters
in membrane emulsification have been studied, especially on a quantitative level. However, the physical mechanisms
of droplet formation are still under investigation to better elucidate the roles of operating parameters, and finally model
the process. This work reviews current developments and deficiencies in the modelling membrane emulsification
processes.
which 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 Fig. 1. The effects ofprocess parameters
in membrane emulsification have been studied, especially on a quantitative level. However, the physical mechanisms
of droplet formation are still under investigation to better elucidate the roles of operating parameters, and finally model
the process. This work reviews current developments and deficiencies in the modelling membrane emulsification
processes.
Department/s
- Department of Food Technology, Engineering and Nutrition
Publishing year
2002
Language
English
Pages
165-172
Publication/Series
Desalination
Volume
145
Full text
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Document type
Journal article
Publisher
Elsevier
Topic
- Food Engineering
Keywords
- Membrane emulsification
- Modelling
- Forces
- Interfacial viscoelasticity
- Operating parameters
Status
Published
ISBN/ISSN/Other
- ISSN: 1873-4464