Production of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification
chapterposted 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.
- Aeronautical, Automotive, Chemical and Materials Engineering
- Chemical Engineering
CitationVLADISAVLJEVIC, 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.
PublisherSt Petersburg State University of Refrigeration and Food Engineering
- AM (Accepted Manuscript)
NotesThis is a book chapter.