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

Vladisavljevic, Goran; Schubert, Helmar

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

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posted on 05.10.2012, 13:44 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.