Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions
Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions
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DOI：
10.1016/j.jfoodeng.2012.08.009
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发表时间：
2013-01-01
影响因子：
5.5
通讯作者：
Norton, Ian T.
中科院分区：
文献类型：
--
作者：
Lee, Laura;Norton, Ian T.
在不同的油与水相粘度比、乳化剂类型、压降和通过腔室的次数等条件下，对高压阀均质器（HPH）和微流化器的乳化性能进行了比较。结果表明，对于两个腔室相同的压降，产生的液滴大小相似（经过5次）。单次通过后，观察到液滴大小的差异，HPH产生的液滴较大，尺寸分布更广。这种差异可以归因于均质室的设计，HPH产生广泛分布的剪切力，因此所有的起始乳液在每次通过时都不会经历最大应力。两种均质器的液滴大小与粘度比（0.1-80）无关，表明在湍流中发生破裂。乳化剂对SDS、Tween 20和酪蛋白酸钠的微流态器无影响。然而，在HPH中，SDS通过2次后液滴大小达到极限值，而在Tween 20和酪蛋白酸钠中则需要5次，这表明HPH中发生了聚结，但SDS更有效地消除了这一现象。(C) 2012 Elsevier Ltd.版权所有。
A comparison of the emulsification performance of a high-pressure valve homogeniser (HPH) and a Microfluidizer has been carried out for a range of different oil to aqueous phase viscosity ratios, emulsifier types, pressure drops and number of passes through the chambers. It has been shown that for the same pressure drop across the two chambers, similar droplet sizes are produced (after 5 passes). Differences in droplet size were observed after a single pass, with the HPH producing larger droplets with a wider distribution of sizes. This difference can be attributed to the design of the homogenisation chambers with the HPH producing a wide distribution of shearing forces, so all of the starting emulsion does not experience the maximum stresses at each pass. 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. No effect of emulsifier was observed in the Microfluidizer with SDS, Tween 20 and sodium caseinate. However, with the HPH, the droplet size reached a limiting value after 2 passes with SDS while with Tween 20 and sodium caseinate 5 passes were required indicating that coalescence occurs in the HPH but this is more effectively eliminated by SDS. (C) 2012 Elsevier Ltd. All rights reserved.