Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Birmingham : B - Chemical Engineering
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Output 0 of 0 in the submission
Article title
Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions
Type
D - Journal article
Title of journal
Journal of Food Engineering
Article number
-
Volume number
114
Issue number
2
First page of article
158
ISSN of journal
02608774
Year of publication
2013
URL
-
Number of additional authors
1
Additional information
There is a commercial interest in reducing droplet sizes below 100 nm. However, the mechanism of droplet formation is not well understood when small droplets are produced. This paper is a detailed study of two devices: a high pressure homogeniser and a microfluidizer. Droplet size has been shown to be independent of viscosity ratio (0.1–80) for both homogenisers indicating that breakup is occurring in turbulent flow. This was funded by a major food industry.
Interdisciplinary
-
Cross-referral requested
-
Research group
A - Food, Health and Nutrition
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
