Emulsion is a disperse system with two immiscible liquids,which demonstrates wide applications in diverse industries.Emulsifcation technology has advanced well with the development of microfluidic process.Compared to ...Emulsion is a disperse system with two immiscible liquids,which demonstrates wide applications in diverse industries.Emulsifcation technology has advanced well with the development of microfluidic process.Compared to conventional methods,the micro-fluidics-based process can produce controllable droplet size and distribution.The droplet formation or breakup is the result of combined effects resulting from interfacial tension,viscous,and inertial forces as well as the forces generated due to hydrodynamic pressure and extermal stimuli.In the current study,typical microfluidic systems,including microchannel array,T-shape,flow-focusing,co-flowing,and membrane systems,are reviewed and the corresponding mechanisms,fow regimes,and main parameters are compared and summarized.展开更多
Melt emulsification is a well known process. Milk is thus homogenized for over 100 years. In the melt emulsification process, the future disperse phase is melted and dispersed into droplets, the size of which is contr...Melt emulsification is a well known process. Milk is thus homogenized for over 100 years. In the melt emulsification process, the future disperse phase is melted and dispersed into droplets, the size of which is controlled by an emulsification process. After emulsification, the droplets are cooled down and solid particles of spherical shape are formed. In order to realize melt emulsification processes, we developed the new SHM (Simultaneous Homogenizing and Mixing) nozzle, which enables us to mix separate phases directly into the droplet forming zone of homogenization nozzles. This molten milk fat globule can be homogenized at elevated fat content (up to 42 vol% instead of max. 17 vol%) and elevated temperatures (up to 150 ℃ instead of max. 70 ℃) without loosing product quality as for conventional homogenization processes. In addition, more than 80% of the energy costs can be saved and additional mixing units can be spared. This is realized by a controlled and quick dilution and cooling down of molten fat globules directly after their disruption in the nozzle itself. SHM-technology also allows for the dispersing of molten waxes. Instant cooling down after adjusting particle sizes also allows us to work without emulsifiers or other additives as absolutely required in conventional melt emulsification processes where molten droplets will coalesce upon their collisions in the homogenization nozzle. SHM-melt emulsification is thus an alternative to conventional milling processes, which are often limited by the stickiness of these products.展开更多
基金This work was supported by the National Key Research and Development Program of China(Grant Nos.2017YFB-1103002 and 2018YFB0604304)Federal Ministry for Economic Affairs and Energy,Germany(No.03ET1093C)+1 种基金Fundamental Research Funds for the Central Universities,China(No.2017MS011)the National Natural Science Foundation of China(Grant No.51821004).
文摘Emulsion is a disperse system with two immiscible liquids,which demonstrates wide applications in diverse industries.Emulsifcation technology has advanced well with the development of microfluidic process.Compared to conventional methods,the micro-fluidics-based process can produce controllable droplet size and distribution.The droplet formation or breakup is the result of combined effects resulting from interfacial tension,viscous,and inertial forces as well as the forces generated due to hydrodynamic pressure and extermal stimuli.In the current study,typical microfluidic systems,including microchannel array,T-shape,flow-focusing,co-flowing,and membrane systems,are reviewed and the corresponding mechanisms,fow regimes,and main parameters are compared and summarized.
文摘Melt emulsification is a well known process. Milk is thus homogenized for over 100 years. In the melt emulsification process, the future disperse phase is melted and dispersed into droplets, the size of which is controlled by an emulsification process. After emulsification, the droplets are cooled down and solid particles of spherical shape are formed. In order to realize melt emulsification processes, we developed the new SHM (Simultaneous Homogenizing and Mixing) nozzle, which enables us to mix separate phases directly into the droplet forming zone of homogenization nozzles. This molten milk fat globule can be homogenized at elevated fat content (up to 42 vol% instead of max. 17 vol%) and elevated temperatures (up to 150 ℃ instead of max. 70 ℃) without loosing product quality as for conventional homogenization processes. In addition, more than 80% of the energy costs can be saved and additional mixing units can be spared. This is realized by a controlled and quick dilution and cooling down of molten fat globules directly after their disruption in the nozzle itself. SHM-technology also allows for the dispersing of molten waxes. Instant cooling down after adjusting particle sizes also allows us to work without emulsifiers or other additives as absolutely required in conventional melt emulsification processes where molten droplets will coalesce upon their collisions in the homogenization nozzle. SHM-melt emulsification is thus an alternative to conventional milling processes, which are often limited by the stickiness of these products.