This chapter deals with the production, properties, and macrofluidic applications of Shirasu
Porous Glass (SPG) membrane. The first section provides an overview of the membrane
microfluidic processes used for production and modification of liquid-liquid and gas-liquid
micro- and nano-dispersions, such as direct and premix membrane emulsification with and
without phase inversion, membrane demulsification, membrane micromixing / direct
precipitation and micro- and nano-bubbling. In the last section of this chapter, SPG
membranes are compared with conventional homogenisers and microfluidic drop generators
in terms of production rate, droplet size uniformity, and applied shear stresses. The second
section deals with the fabrication of SPG membrane by spinodal decomposition in Na2O–
CaO–Al2O3–B2O3–SiO2 type glass and morphological, mechanical, and hydrodynamic
properties of SPG membrane. This chapter also covers modification of surface charge, contact
angle and porosity of SPG membrane using different physical and chemical methods, such as
deposition of silica nanoparticles onto membrane surface, coating with silicon resin, filling
the pores with solvent-responsive polymer chains and chemical modification with silane
coupling agents. The fourth section is focused on the effects of physical properties of the
dispersed and continuous phase, operating parameters and membrane properties on the droplet
size in direct and premix SPG membrane emulsification. In addition, the most common
classes of micro- and nano-particles fabricated using SPG membrane were reviewed and their
fabrication routes were discussed. It was concluded that a broad variety of different chemical
and physicochemical processes can be combined with SPG membrane emulsification to
convert droplets into uniform particle. The last section briefly discusses the generation of
micro- and nano-bubbles using SPG membrane.
History
School
Aeronautical, Automotive, Chemical and Materials Engineering
Department
Chemical Engineering
Published in
Engineering Aspects of Food Emulsification and Homogenization
Contemporary Food Engineering
Pages
255 - 296
Citation
VLADISAVLJEVIC, G.T., 2015. Formation and modification of dispersions using Shirasu Porous Glass membranes. IN: Rayner, M. and Dejmek, P. (eds.) Engineering Aspects of Food Emulsification and Homogenization. Boca Raton, USA: CRC Press, pp. 255 - 296.
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