Sökning: "membrane emulsification"

Hittade 4 avhandlingar innehållade orden membrane emulsification.

  1. 1. Membrane emulsification: modelling interfacial and geometric effects on droplet size

    Detta är en avhandling från Food Technology, Lund University

    Författare :Marilyn Rayner; [2005]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pore geometry; membrane emulsification; Gases; Surface Evolver; fluid dynamics; plasmas; Gaser; fluiddynamik; plasma; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; modelling; Livsmedelsteknik;

    Sammanfattning : Emulsification is an important unit operation used in the pharmaceutical, food, and cosmetic industry. Membrane emulsification is a relatively new membrane technology which allows the production of emulsion droplets under controlled conditions with a narrow droplet size distribution. LÄS MER

  2. 2. Numerical and Experimental Studies on the Effects of Flow on Drop Formation in Cross-flow Membrane Emulsification

    Detta är en avhandling från Food Technology, Lund University

    Författare :Anna Timgren; [2009]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Particle image velocimetry; Drops; Force balance model; Membrane emulsification; Volume of fluids; Computational fluid dynamics;

    Sammanfattning : Membrane emulsification is a gentle process that produces emulsions with a narrow drop size distribution, which increases the stability of the emulsion. The dispersed phase is forced through the pores in a membrane and drops are formed at the other side of the membrane where a continuous phase, flowing along the membrane surface, sweeps away the forming drops. LÄS MER

  3. 3. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins

    Detta är en avhandling från Division of Food Technology, Lund University

    Författare :Rianne Waninge; [2004]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Model milk membrane lipids; Emulsions; Vesicles; Cryo-TEM; Milk fat globule membrane; MFGM; Livsmedelsteknik;

    Sammanfattning : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. LÄS MER

  4. 4. Macro-, Micro- and Nanospheres from Cellulose Their Preparation, Characterization and Utilization

    Detta är en avhandling från Stockholm : KTH Royal Institute of Technology

    Författare :Christopher Carrick; KTH.; [2014]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Cellulose; sphere; capsule; functionalization; Fiber- och polymervetenskap; Fibre and Polymer Science;

    Sammanfattning : The structure of a polymeric material has a great influence in many fundamental scientific areas as well as in more applied science, since it affects the diffusion, permeability, mechanical strength, elasticity, and colloidal properties of the materials. The results in this thesis demonstrate that it is possible to fabricate solid and hollow cellulose spheres with a cellulose shell and encapsulated gas, liquid or solid particles and with a sphere size ranging from a few hundreds of nanometres to several millimetres, all with a tailored design and purpose. LÄS MER