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1.
J Sci Food Agric ; 94(4): 628-38, 2014 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-24122852

RESUMO

Membrane emulsification is a promising process for formulating emulsions and particulates. It offers many advantages over conventional 'high-shear' processes with narrower size distribution products, higher batch repeatability and lower energy consumption commonly demonstrated at a small scale. Since the process was first introduced around 25 years ago, understanding of the underlying mechanisms involved during microstructure formation has advanced significantly leading to the development of modelling approaches that predict processing output; e.g. emulsion droplet size and throughput. The accuracy and ease of application of these models is important to allow for the development of design equations which can potentially facilitate scale-up of the process and meet the manufacturer's specific requirements. Part B of this review considers the advantages and disadvantages of a variety of models developed to predict droplet size, flow behaviour and other phenomena (namely droplet-droplet interactions), with presentation of the appropriate formulae where necessary. Furthermore, the advancement of the process towards an industrial scale is also highlighted with additional recommendations by the authors for future work.


Assuntos
Emulsificantes/química , Aditivos Alimentares/química , Manipulação de Alimentos/métodos , Tecnologia de Alimentos , Lipídeos de Membrana/química , Modelos Químicos , Adesividade , Emulsões , Tecnologia de Alimentos/tendências , Bicamadas Lipídicas/química
2.
J Sci Food Agric ; 94(4): 613-27, 2014 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-24122870

RESUMO

Modern emulsion processing technology is strongly influenced by the market demands for products that are microstructure-driven and possess precisely controlled properties. Novel cost-effective processing techniques, such as membrane emulsification, have been explored and customised in the search for better control over the microstructure, and subsequently the quality of the final product. Part A of this review reports on the state of the art in membrane emulsification techniques, focusing on novel membrane materials and proof of concept experimental set-ups. Engineering advantages and limitations of a range of membrane techniques are critically discussed and linked to a variety of simple and complex structures (e.g. foams, particulates, liposomes etc.) produced specifically using those techniques.


Assuntos
Emulsificantes/química , Aditivos Alimentares/química , Análise de Alimentos/métodos , Manipulação de Alimentos/métodos , Tecnologia de Alimentos , Lipídeos de Membrana/química , Coloides , Qualidade dos Alimentos , Tecnologia de Alimentos/tendências , Bicamadas Lipídicas/química , Lipossomos
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