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Production of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification

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posted on 2012-10-05, 13:44 authored by Goran VladisavljevicGoran Vladisavljevic, Helmar Schubert
The O/W emulsions containing Tween 80 dissolved in demineralized water as the continuous phase and rapeseed oil as the dispersed phase were prepared using different emulsification methods. The influence of operating conditions on droplet size distribution (DSD) was discussed and compared.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Citation

VLADISAVLJEVIC, G.T. and SCHUBERT, H., 2003. Production of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification. IN: Saburov, A.G., 2003. Technologies and Food Manufacturing Facilities: Review and Outlook for Development at the Turn of the Centuries. St Petersburg: St Petersburg State University of Refrigeration and Food Engineering, pp. 205 - 211.

Publisher

St Petersburg State University of Refrigeration and Food Engineering

Version

  • AM (Accepted Manuscript)

Publication date

2003

Notes

This is a book chapter.

ISBN

5895650783

Language

  • en

Editor(s)

Saburov, AG

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    Keywords

    untaggedChemical Engineering not elsewhere classified

    Licence

    CC BY-NC-ND 4.0

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