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Production of monodispersed food O/W emulsions using Shirasu porous glass (SPG) membrane emulsification
chapter
posted on 2012-10-05, 13:44 authored by Goran VladisavljevicGoran Vladisavljevic, Helmar SchubertThe 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 EngineeringVersion
- AM (Accepted Manuscript)
Publication date
2003Notes
This is a book chapter.ISBN
5895650783Language
- en
